Atlantic Shrimp and Grits

Ingredients

• 2 pound unpeeled (large raw shrimp (16/20 count))
• 4 cup chicken broth
• 1 teaspoon salt
• 1 cup uncooked stone-ground grits
• 2 tablespoon unsalted butter
• 3½ ounce prosciutto (chopped)
• 1 cup Chopped white onion
• ⅓ cup dry white wine
• 1½ cup chopped tomatoes
• ½ teaspoon chopped fresh thyme
• ½ teaspoon lemon zest
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper

Instructions

1. Peel shrimp; devein, if desired.
2. Bring broth, milk and salt to a boil over medium heat. Add grits; reduce heat to low. Cook, whisking often, 30 minutes or until creamy and tender. A layer will form on top of the grits as they cook; it melts with each stir. If grits become too thick, add 1/4 cup water to thin. Remove from heat and keep warm.
3. Melt butter in a large nonstick skillet over medium heat. Add prosciutto, and cook 3 minutes or until lightly browned. Add jalapeño and onion and garlic. Cook, stirring occasionally, 5 minutes or until the onion is tender.
4. Stir in wine. Cook, stirring to loosen particles from bottom of skillet, 1 minute.