TRADITIONAL SHRIMP AND GRITS
❚ 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, preferably Bob Woods’s (The Hamery), cut into 1/4-inch (6-mm) dice
❚ 1 lb (450 g) 21–25-count 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 Stovetop 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. Cook until lightly browned on the first side, 1 to 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. 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.
4. Give the grits a good stir, then divide them among warmed bowls. Spoon the shrimp and mushrooms, with their broth, on top.
Serves: 6 as an appetizer, 4 as a main course