Atlantic Shrimp and Grits - Rebecca Lang

Rebecca Lang is a food writer, cooking instructor, television personality, and a ninth-generation Southerner. Born and raised in South Georgia, she is author of Southern Living’s Around the Southern Table, Quick-Fix Southern, Mary Mac’s Tea Room, and Southern Entertaining for a New Generation. She has appeared on Fox & Friends Weekend, WGN America’s Midday News, and numerous regional and local networks.


Atlantic Shrimp and Grits

• 2 lb. unpeeled, large raw shrimp
• 4 cups chicken broth
• 1 (12-oz.) can evaporated milk
• 1 tsp. salt
• 1 cup uncooked stone-ground grits
• 2 Tbsp. unsalted butter
• 31⁄2 oz. prosciutto, chopped
• 1 jalapeno pepper, seeded and diced
• 1 cup chopped white onion
• 2 garlic cloves, minced
• 1⁄3 cup dry white wine
• 11⁄2 cups chopped tomato
• 1⁄2 tsp. chopped fresh thyme, plus sprigs for garnish
• 1⁄2 tsp. lemon zest
• 1⁄2 tsp. salt
• 1⁄4 tsp. freshly ground black pepper


• Peel shrimp, leaving tails on; devein, if desired. Cover and chill.
• Bring broth and next 2 ingredients to a boil over medium heat
• Add grits; reduce heat to low
• Cook, whisking often, 30 minutes or until creamy and tender. (If grits become too thick, add up to 1⁄4 cup water to thin.)
• Remove from heat, and keep warm
• Melt butter in a large skillet over medium heat
• Add prosciutto, and cook 3 minutes or until lightly browned
• Add jalapeno and next 2 ingredients
• Cook, stirring occasionally, 5 minutes or until onion is tender
• Stir in wine
• Cook 1 minute, stirring to loosen particles from bottom of skillet
• Add chopped tomato, and cook 3 minutes
• Add shrimp, thyme, and remaining ingredients
• Cover and cook 7 to 8 minutes or just until shrimp turn pink
• Top each serving of grits with shrimp mixture, and garnish, if desired