Photo by Ruta Smith
SERVES 2
4 ounces country ham, julienned
4 ounces kielbasa sausage
2 tablespoons butter
20 shrimp, peeled and deveined
1 teaspoon minced garlic
2 teaspoons Cajun spice
1 cup diced fresh tomatoes (peeled and seeded)
1 cup chopped green onion
2–3 ounces shrimp stock (recipe below)
Creamy grits (recipe below)
In a skillet over medium-low heat, brown ham and kielbasa with 1 tablespoon butter. Add shrimp, garlic and Cajun spice, and saute without burning the spice, about 2 minutes. Add tomatoes and green onions, and continue to saute until tomatoes render some juice. Moisten with shrimp stock; bring to a bubble (not a boil). Finish by adding remaining tablespoon of butter.
Shrimp stock
MAKES 4 CUPS
4 cups shrimp shells
(about 2 pounds shrimp)
½ cup olive oil
1 cup diced onions
1 cup diced carrots
½ cup diced celery
1 teaspoon fennel seed
1 cup diced fresh tomato
2 tablespoons garlic
4½ cups water
In a 2-gallon pot, toast the shrimp shells in olive oil until pink and fragrant. Add onions, carrots, celery and fennel seed. Cook, without burning, until vegetables relax and give up some rigidity. Add tomatoes and garlic, and cook 5 minutes. Add water, and bring to a boil. Skim and simmer for 30 minutes. Strain through a fine strainer.
Creamy grits
SERVES 4
3½ cups water
½ teaspoon salt
2 tablespoons butter
1 cup stone-ground grits
¼ cup cream
In a saucepan, bring water, salt and 1 tablespoon butter to a boil. Stir in grits. Reduce heat to low. Cook, covered, stirring occasionally, until grits are thick and creamy, about 40 minutes. Remove from heat, and stir in cream and remaining butter. Keep warm until ready to serve.
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