Carolina Shrimp With Creamy Grits - cooking recipe

Ingredients

For the grits
4 cups water, plus additional as necessary
3 3 cups half-and-half or 3 cups heavy cream
2 cups grits, not instant
4 -8 tablespoons unsalted butter
salt & freshly ground black pepper
freshly cracked black pepper
For the shrimp
6 tablespoons bacon drippings (from about 1/2 pound bacon)
3 medium onions, halved and sliced into thin wedges
16 large shrimp, peeled (peeling optional)
freshly cracked black pepper
1/2 lb country ham, cut into matchstick-size strips
2 cups madeira wine
2 cups heavy cream
1 pinch nutmeg (optional)
3 tablespoons fresh herbs, chopped (such as chives, chervil, thyme and a little cilantro)

Preparation

Heat 4 cups water and milk (or half n half or heavy cream) over medium heat to a simmer.
Stir in the grits using a wooden spoon; cook, stirring constantly, for 5 minutes.
Reduce heat and cook, stirring (and scraping) frequently, to prevent the grits from sticking, 30 minutes (you probably will need to add additional water).
Remove from heat, stir in butter, season with salt and pepper; cover to keep warm.
Heat 3 tablespoons bacon drippings in a large skillet over medium heat.
Add onions and cook, stirring occasionally, until softened and caramelized (golden brown), about 25 minutes; remove to a plate and set aside.
Heat the remaining 3 tablespoons of bacon drippings over medium heat.
Season shrimp with pepper and add to skillet; cook for one minute.
Add ham and cook another minute; transfer to plate and set aside.
Return onions to skillet, add Madeira and simmer about 20 minutes until reduced to less than 1/2 cup; watch carefully because once it starts to reduce it will evaporate very quickly.
Add cream and nutmeg, if using, simmer until it reduces by about half again.
Return shrimp and ham, add fresh herbs, season with pepper if needed.
To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.