Shrimp and Grits (4 appetizer or 2 entrée portions)
1 cup stone ground coarse grits (I prefer white) – see note below recipe
2 cups water
2 cups half and half
2 oz butter
Salt and pepper
-Bring the liquids just to a boil and whisk in the grits. Reduce to the lowest simmer you have and cook 60-90 minutes, stirring frequently in the first 10 minutes to prevent sticking to the bottom of the pan, then stir every 10 minutes or so. Be mindful of the consistency, you are looking for a happy middle between soup and modeling clay, they should run but not be runny, add a little water if needed during the cooking. After the grits are cooked, remove from heat and stir in the butter and season to your liking.
4 oz Tasso Ham, small dice (or any good quality smoked pork)
2 oz diced bell pepper ( I use a mix of red, yellow, and poblanos)
16 each 21/25 shrimp (local shrimp are better!)
1 oz dry white wine
3 oz heavy cream
-Cook the pork in a little vegetable oil over high heat until it smells good, then add the peppers and sauté briefly. Add the shrimp and sear on one side, salt the shrimp and give everything a good mix. Add the wine and reduce to almost dry, then add the cream and reduce to gravy consistency. Serve over grits.