This is my take on shrimp and grits, it’s not ultra traditional but it’s pretty darn good!
Cook Time Total: 20 min
- Grits (I use the cheap stuff: Jim Dandy)
- 1.5 lbs of fresh shrimp peeled and deveined
- 6 slices of uncooked uncured bacon
- 1 bunch of collard greens, washed and chopped
- I bout a pre-made cornbread since it’s central markets hatch chile festival right now.
- 8 slices of your favorite salt cured prosciutto
- 3 green onion stems, chive and all
- Salt and pepper
- Garlic 3 cloves, minced
- 1.5 C. shredded aged white cheddar
- 1/2 stick of butter
- Cook bacon in a large skillet until crispy, save drippings in skillet and chop up bacon and reserve
- While bacon is cooking peel and devein shrimp and place in bowl
- Get grits going, as recommended on box for serving 4
- Return large skillet to the stove on med high and add garlic, cook up collard greens in the bacon fat and add chopped bacon and transfer to a large serving dish, cover with foil (place in microwave to keep warm)
- Once grits are done remove from heat and add butter, cheese, chive and green onion, and salt and pepper to taste
- Wrap 8 shrimp with prosciutto and leave the rest of the shrimp alone, sprinkle some Tony C’s on top of all the shrimp while cooking. Cook shrimp in the same skillet you used for the collard greens until done, don’t over cook.
- Plate the meal as follows: Use a bowl or plate: Lay down a good amount of grits, top with 2 prosciutto shrimps and split up the rest of the shrimp evenly among the 4 plates. Then place a big pile of collard greens and a piece of cornbread beside the grits.
The prosciutto shrimps were a last min idea from Evan, they turned out awesome!