Creamy Shrimp Grits With Prosciutto Recipes

CREAMY SHRIMP GRITS WITH PROSCIUTTO

Steps:

• For grits:
• Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan. Gradually whisk in corn grits. Return to boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, whisking often, about 15 minutes.
• For shrimp:
• Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add shallots and garlic and sauté until tender, about 4 minutes. Add shrimp and sauté 2 minutes. Using slotted spoon, transfer shrimp to large bowl. Add white wine to skillet and boil until reduced to glaze, about 5 minutes. Add drained diced tomatoes and half of prosciutto and simmer until slightly thickened, about 2 minutes. Add parsley, chives and sautéed shrimp and simmer until shrimp are warmed through, about 2 minutes. Thin sauce with some of reserved tomato juices, if desired. Season to taste with salt and pepper.
• Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mixture, dividing equally. Garnish with remaining prosciutto strips and serve immediately.
• *Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 cup regular yellow cornmeal and cook about 8 minutes.

CREAMY "GRITS" WITH CREOLE SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 tablespoon butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.
• Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot. Stir in 1 cup quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates.
• Serve generous ladles of shrimp and sauce on a bed of creamy "grits".

CREAMY GRITS

Steps:

• In large pot, heat milk and butter until simmering.
• Add grits, whisking to prevent sticking to pan. Season if desired with salt and pepper.
• Add water when grits begin to bubble.
• Cook until consistency of oatmeal.
• Stir in cream cheese and heavy cream until incorporated.
• NOTE: I like to add "Old Bay Seasoning" and grilled shrimp and prosciutto for dinner. Otherwise, enjoy as you usually do grits!

QUICK CREAMY SHRIMP AND GRITS

Steps:

• Cook bacon in a large skillet, then crumble and set aside. Turn the heat to medium-high and add corn to the skillet. Cook and stir until the kernels begin to toast and brown on all sides, about 8 minutes. Remove with slotted spoon to a paper towel lined plate. Drain skillet of all but one tablespoon of bacon fat, and set aside to use for shrimp.
• Add chicken stock, milk and 1 cup of the heavy cream to a large saucepan over medium-high heat. Bring to a boil and add the garlic salt and toasted corn kernels. Slowly whisk in grits, then reduce heat to medium-low. Cook for 10 minutes, whisking often to keep grits from sticking to the pan. When the grits are cooked and thickened, add 2 tablespoons of the butter and 3/4 cup of the shredded cheese. Whisk well to completely incorporate. These are mashed potato consistency - if you like looser grits, whisk in more chicken stock to loosen to how you like them. Set aside, covered to keep warm, while you prepare the shrimp.
• Heat skillet with bacon fat and remaining 2 tablespoons of butter over medium-high heat. Add garlic, mushrooms and 2/3 of the sliced green onions. Cook for 2-3 minutes. Add shrimp, cajun seasoning and smoked paprika. Stir to combine and sear the shrimp for 1 1/2 minutes on each side until almost cooked through -- about 3 minutes total. Add lemon juice, Chipotle tabasco and black pepper and stir well to get any residue off of the bottom of the pot, then stir in the reserved bacon and reserved 1/2 cup heavy cream. Cook for 2-3 minutes, until the sauce begins to thicken.
• To serve, spoon some of the cheesy corn grits into a shallow bowl. Sprinkle with some of the reserved cheese and stir in so that there are bits of cheese throughout. Top with a generous serving of the sauce and shrimp, and sprinkle with reserved chopped green onion. Enjoy!

SHRIMP WRAPPED WITH PROSCIUTTO

Steps:

• In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
• When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
• Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
• Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
• To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

CREAMY SOUTHERN SHRIMP AND CHEESE GRITS

Steps:

• Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm.
• Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper.
• Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.