Recipe image

Savannah's Ole Pink House Shrimp And Grits

Difficulty:

★☆☆


For which all other shrimp and grits should be measured. If possible, use South Carolina grits. Yes, there is a difference.

- Kimberly

Ingredients

  1. 4 oz heavy cream
  2. 2 oz cured ham
  3. 8 jumbo shrimp
  4. 1 oz clarified butter
  5. 12 oz grits
  6. 6 oz shredded cheddar cheese
  7. 2 Tbs chives, minced for garnish
  8. Sautéed collard greens, optional

Preparation

For grits cakes, Prepare the grits according to package directions. Stir in the shredded cheddar until the cheese is melted. Pour into a cookie sheet pan that allows for grits to spread to about 1 inch thickness. Refrigerate at least 15 minutes, then cut into 1 inch squares. Flour the grits squares. Fry two squares in 1 inch of vegetable oil for 2 - 3 minutes, until each side is deep brown.

For shrimp sauce, in a clean sauté pan, add 1 oz of butter. Sauté the ham in butter for 2 minutes, until it begins to become crispy. Add the shrimp to pan and sauté until pink, about 3 minutes. Add the 4 oz cream and reduce over high heat until it becomes thick and creamy, about 4 minutes. Pour half of the sauce over each of the grits cakes. Serve with collard greens if desired.