HOT AND HOT SHRIMP AND GRITS

By t1bishop

Ingredients

• 1 stick (:12 cup) unsalted butter, cut into tablespoons
• 2 tablespoons minced shallots (about 2 medium)
• 1/2 teaspoon chopped fresh thyme
• 1/4 cup finely diced carrots
• 1/4 cup finely diced celery
• 1/4 cup finely diced onion
• 16 to 20 large, Wild American Shrimp,
• peeled and deveined
• 1/4 cup white verjuice or cider vinegar
• 1/2 cup seeded and finely diced plum tomatoes (about 2 medium)
• 1 tablespoon plus 1teaspoon fresh. lemon juice
• 1/2 teaspoon chopped fresh parsley
• Cooked grits as an accompaniment
• 2 rounded tablespoons julienned, thinly sliced country ham (about 3/4 OZ)
• 1 tablespoon chopped fresh chives for garnish.

Details

Servings 2

Preparation

Step 1

Melt two tablespoons butter in a large skillet over moderately high heat. Add shallots and thyme and saute until softened, about 1 minute. Add carrot, celery, and onion and continue to saute until softened, about 1 to 2 minutes. Add shrimp and continue to saute until the shrimp are cooked halfway, about 2 minutes. Add verjuice to skillet and simmer for 1minute. Add tomatoes and cook until the liquid is reduced by half, about 2 minutes. Reduce the heat to low and whisk in the lemon juice and remaining 6 tablespoons of butter. Add parsley, then salt and pepper to taste. continue to cook until the shrimp are just cooked through. Spoon a mound of grits on each plate, and top with the
shrimp and sauce. Garnish each plate with 1 rounded tablespoon of country ham and 1/2 tablespoon of fresh,
chopped chives. Serve immediately.
Note: This recipe from the Hot and Hot Fish Club uses verjuice to give the shrimp sauce an extra zing. Verjuice
is an acidic, sour liquid made from unripe grapes and can sometimes be found at specialty food stores. You
can also substitute cider vinegar for the verjuice with similar results.