1cupStone Ground Yellow Grits.Don't use quick grits. Chef Bud recommends Adluh Mills, Anson Mills or another quality brand
1cupWhole Milk
3cupsCold Water
6TBSButter
1cupgrated Asiago or Parmesan
Salt and Pepper to tastebear in mind that the country ham and possibly your seafood stock are quite salty...I didn't use any salt in my grits, on the shrimp or in the sauce
Shrimp and Sauce
1poundof Local Shrimp
1large Green Tomatodiced or equivalent...I used several small green tomatoes
1TBSMinced Shallotmay substitute red onion
1/4tspMinced Garlic
4-6ouncesCountry Hamcut into small strips or diced
1/2cupDry White Wine
2cupsShrimp Stockor seafood stock
8TBSUnsalted Buttercut into cubes
1tspeach diced fresh thymebasil and parsley
2TBSthinly sliced scallion
fresh chivesoptional
Instructions
Grits
In stock pot, bring water, milk and butter to a boil
Slowly whisk in the grits and return to a boil for 1-2 minutes
Reduce heat to a high simmer and cook 30-45 minutes or until grits are tender
Remove from the heat and stir in the cheese.
Season with salt and pepper to taste
Shrimp
While grits are cooking peel and clean shrimp
Season with salt and pepper to taste and set aside
Sauce
(Sauce can be made in advance and kept warm)
In a hot saute pan, place 2 T butter, shallot, garlic and country ham and cook until lightly brown.
De-glaze the pan with white wine
Add diced green tomatoes to the pan and cook for approximately 1 minute
Add shrimp stock and 2T butter and let reduce by 1/4
Add scallions and fresh herbs
Remove from the heat
Finish the sauce by stirring several cubes of cold butter into the sauce until it thickens slightly
Season to taste with salt and pepper
IN A SEPARATE PAN:
Heat the pan and add 2 T butter and the shrimp
Cook just until the shrimp turn pink on the bottom and then turn the shrimp. Remove the pan from the heat. The shrimp will finish cooking with the residual heat from the pan.
To Serve:
Toss the cooked shrimp into the sauce
Divide the grits between 4 bowls
Spoon sauce and shrimp mixture equally into bowl on top of the grits. Do not stir up.