Shrimp and grits

Cook it at home: Savannah shrimp and grits with country ham gravy

Use stone-ground grits, they take about 40 minutes. The ham gravy is the Savannah touch. Add the shrimp last so they stay tender.

Pans and tools

• Heavy saucepan
• Large skillet
• Whisk

You’ll need

• 1 cup (160 g) stone-ground grits
• 4 cups (1 l) water, plus more as needed
• 1 tsp salt
• 4 tbsp (55 g) butter
• 1/2 cup (50 g) grated sharp cheddar
• 3 oz (85 g) country ham, diced
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp all-purpose flour
• 1 cup (240 ml) chicken or shrimp stock
• 1 lb (450 g) medium Georgia shrimp, peeled and deveined
• 1 tbsp lemon juice
• 2 scallions, sliced
• Hot sauce, to serve

Steps

1. Bring the water and salt to a boil. Whisk in the grits, lower the heat and simmer, stirring often, for 40 to 45 minutes, adding water if they get too thick.
2. Stir in 3 tbsp of the butter and the cheddar. Keep warm on the lowest heat.
3. Melt the last tablespoon of butter in a large skillet over medium heat. Cook the ham for 3 minutes until it browns at the edges.
4. Add the onion and cook 5 minutes until soft. Add the garlic for 1 minute, then stir in the flour.
5. Pour in the stock and simmer 3 minutes into a light gravy.
6. Add the shrimp and cook 2 to 3 minutes, just until pink. Stir in the lemon juice.
7. Spoon the grits into bowls, top with the shrimp and gravy, and finish with scallions and hot sauce.

Contains: ['shellfish', 'dairy', 'gluten'].

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