Shrimp n Grits
RumFish Grill Shrimp & Grits Serves 2
2 Tbsp extra virgin olive oil
12 shrimp 16/20 count
1 tsp minced garlic
1 tsp minced shallots
˝ cup white wine
˝ cup clam juice
Shrimp & Grits Base
2 Tbsp whole butter
1 cup onion, julienne
˝ cup Tasso ham, finely diced
˝ cup pickled okra
1 18-oz can of whole tomatoes
1 Tbsp fresh thyme
Begin by making the Shrimp & Grits base that will become the sauce later in the process.
Into a medium sauce pot, melt the butter and caramelize the onions until lightly browned.
Add Tasso ham and continue to cook until bottom of pan darkens lightly.
Crush canned tomatoes with your hands.
Add crushed tomatoes and pickled okra to the onions and ham.
Remove from heat and stir well.
Add fresh thyme. Transfer to a bowl. Set aside.
Heat olive oil in a large sauté pan.
Add shallots and garlic and toss, being careful not to scorch.
Add shrimp and sauté until barely pink.
Deglaze with white wine and reduce by half.
Add clam juice and Shrimp & Grits Base.
Mix well, being careful not to overcook the shrimp.
Remove shrimp from the sauce so they do not overcook.
Lightly simmer until the sauce is reduced to a light gravy.
Add shrimp back into sauce to coat.
Serve over stone ground grits.