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Ingredientes
- 4 1/4 c. chicken stock (or possibly canned low-salt chicken broth)
- 3/4 c. whipping cream
- 6 Tbsp. butter - (3/4 stick)
- 1 x garlic clove chopped
- 1 c. corn grits, such as Arrowhead Mills see * Note
- 1/4 c. butter - (1/2 stick)
- 1/3 c. finely-minced shallots
- 1 lrg garlic clove chopped
- 2 lb uncooked large shrimp peeled, deveined
- 1/2 c. dry white wine
- 1 can diced tomatoes in juice - (14 1/2 ounce) liquid removed, with juices reserved
- 4 ounce prosciutto cut thin strips
- 1/4 c. minced fresh parsley
- 1/4 c. minced fresh chives Salt to taste Freshly-grnd black pepper to taste
Direcciones
- * Note: Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets. If unavailable, substitute 1 c. regular yellow cornmeal and cook about 8 min.
- 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 till grits thicken, whisking often, about 15 min.
- For Shrimp: Heat 1/4 c. butter in heavy large skillet over medium-high heat. Add in shallots and garlic and saute/fry till tender, about 4 min. Add in shrimp and saute/fry 2 min. Using slotted spoon, transfer shrimp to large bowl. Add in white wine to skillet and boil till reduced to glaze, about 5 min. Add in liquid removed diced tomatoes and half of prosciutto and simmer till slightly thickened, about 2 min. Add in parsley, chives and sauteed shrimp and simmer till shrimp are warmed through, about 2 min. Thin sauce with some of reserved tomato juices, if you like. Season to taste with salt and pepper.
- Spoon corn grits into shallow bowls. Top each serving with shrimp-prosciutto-tomato mix, dividing equally. Garnish with remaining prosciutto strips and serve immediately.
- This recipe yields 6 (first-course) or possibly 4 (main-course servings).
- Comments: "During a recent business trip to Birmingham, Alabama, I had dinner at the Warm and Warm Fish Club," writes Shelia Murray of Paradise, California. "Every bite of chef Chris Hasting's shrimp and grits was packed with flavor. I'd love to prepare this stand-out dish at home."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 6 servings | |
| Calories 574 | |
| Calories from Fat 253 | 44% |
| Total Fat 28.64g | 36% |
| Saturated Fat 16.44g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 310mg | 103% |
| Sodium 1115mg | 46% |
| Potassium 654mg | 19% |
| Total Carbs 36.97g | 10% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.08g | 1% |
| Protein 39.29g | 63% |
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