TRADITIONAL SHRIMP AND GRITS

Serves: 6 as an appetizer,

■ 4 as a main course

■ 1/2 cup (125 ml) all-purpose flour

■ 1 tbsp (15 ml) kosher salt, plus more for seasoning

■ 1/2 tsp (2.5 ml) freshly ground black pepper, plus more for seasoning

■ 1 tsp (5 ml) canola oil

■ 2 oz (55 g) country ham, cut into 1/4-inch (6-mm) dice

■ 1 lb (450 g) (about 21-25) shrimp, preferably local, peeled and deveined

■ 4 oz (115 g) small button mushrooms, washed, dried and quartered

■ 1/4 cup (60 ml) thinly sliced scallions

■ 1/2 cup (125 ml) vegetable stock

■ 2 tbsp (30 ml) unsalted butter, diced

■ 1 tbsp (15 ml) fresh lemon juice

■ 1 recipe of grits (recipe follows), just cooked and still warm

1. Combine the flour, salt and pepper in a shallow bowl, mix well and set aside.

2. Heat the canola oil in a large skillet over medium heat, add the ham and cook, stirring frequently, until the fat has rendered and the ham is crisp, about 3 minutes.

3. Lightly dredge the shrimp in the seasoned flour, shaking off any excess, and carefully add them to the hot skillet.

4. Cook until lightly browned on the first side, 1-2 minutes. Turn the shrimp, add the mushrooms and scallions, and cook until the other side of the shrimp is lightly browned and the mushrooms and scallions begin to soften, about 2 minutes.

5. Add the vegetable stock, bring to a simmer, and cook until it has reduced by half and the shrimp are just cooked through, about 2 minutes. Stir in the butter and lemon juice and season lightly with salt and pepper.

6. Give the grits a stir, then divide among warmed bowls. Spoon the shrimp and mushrooms, with their broth, on top.