Ingredients

• 2 pounds unpeeled, large raw shrimp (16/20 count)
• 4 cups chicken broth
• 1 (12 oz) can evaporated milk
• 1 teaspoon salt (for grits)
• 1 cup uncooked stone-ground grits
• 2 tablespoons unsalted butter
• 3 1/2 ounces prosciutto, chopped
• 1 jalapeño pepper, seeded and diced
• 1 cup chopped white onion
• 2 garlic cloves, minced
• 1/3 cup dry white wine
• 1 1/2 cups chopped tomatoes
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt (for shrimp mixture)
• 1/4 teaspoon freshly ground pepper

Instructions

1. Peel shrimp; devein, if desired.
2. Bring broth, milk and salt to a boil over medium heat.
3. 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.
4. If grits become too thick, add 1/4 cup water to thin. Remove from heat and keep warm.
5. Melt butter in a large nonstick skillet over medium heat.
6. Add prosciutto, and cook 3 minutes or until lightly browned.
7. Add jalapeño, onion and garlic. Cook, stirring occasionally, 5 minutes or until the onion is tender.
8. Stir in wine. Cook, stirring to loosen particles from bottom of skillet, 1 minute.
9. Add chopped tomatoes, and cook 3 minutes.
10. Add shrimp, thyme, lemon zest, salt, and pepper. Cover and cook 7 to 8 minutes or just until shrimp turn pink.
11. Top each serving of grits with shrimp mixture.