This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"These things are just plain annoying. After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. Have the shrimp cocktail instead." -Miss Piggy
Shrimp and Grits: a classic Southern meal and there are endless variations. Simmer the sauce slowly to blend all the flavors before adding the shrimp.
There are so many items in the market called ham it’s hard to believe that they are all related. They are the same only in that ham is the meat of the hind leg of a pig and that it is cured in some way but that’s pretty much where the resemblance ends. This is because ham can be bone in or boneless. It can be cured by being smoked, salted, dried, aged or spiced (or any combination of these).
Much of the ham that is sold in markets today is not really ham but leftover pork parts that are squeezed together with some flavorings and preservatives thrown in. I am not a fan of pressed ham but it is usually healthier to have a ham sandwich than most of the other fast food on the market.
Because ham usually has a lot of salt in it (no matter how it is cured), and often a fair amount of fat, I try to buy the best quality ham and use it sparingly.
Prosciutto is probably the most common “gourmet” ham sold today. It is actually a ham that is salted first and then aged by dry curing. Spanish serrano, French bayonne, German westphalian and English york hams are similar. They are not cooked but are technically raw and used after being sliced paper-thin. When I purchase dry cured hams, I look for a market that is busier so the ham will be fresh. Ask for the meat to be sliced and the individual slices separated by wax or butcher’s paper. In a sealed zipper bag, you can keep it for a week or so in the refrigerator.
The other ham that I will use occasionally is smoked ham. The Smithfield ham typifies this American type of ham. Initially salt cured, then spiced and smoked, these hams have a terrific ham flavor. They are high in sodium, so use them sparingly.
Servings = 2 | Serving size =4 ounces shrimp
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftover shrimp make great sandwiches or toppings for salads.
Serve with Plain Grits
|8 ounces||shrimp (peeled and deveined, reserve the shells)|
|1 tsp||olive oil|
|2 medium||green onions (sliced crosswise; keep white and green parts separate)|
|1 ounce||prosciutto or lean ham (cut into small dice)|
|1 1/2 tsp||smoked paprika|
|1/8 tsp||cayenne pepper|
|2 cups||no salt added vegetable stock|
|1 tsp||white wine vinegar|
|1 tsp||unsalted butter|
Place the water in a medium sauce pan over high heat.
Add the shrimp shells and bring to a boil. Reduce the heat and simmer for 10 minutes.
Place a medium sauce pan over medium heat.
Add the olive oil, and when it is hot, add the white part of the green onion.
Cook for about 2 minutes. Stir frequently.
Add the ham and cook for about 3 minutes. Stir frequently.
Add the paprika, cayenne, vegetable stock, salt, vinegar, and honey.
Strain the shrimp stock into the pan and discard the shells.
Reduce the heat and simmer the sauce for about 30 minutes until it is reduced to about 1/2 cup.
Add the shrimp and the tops of the green onion.
Cook for about 8 minutes, until the shrimp are pink and cooked through.
Place the shrimp on top of the grits.
Add the butter to the pan and whisk until melted. Pour the sauce over the shrimp and serve.
Serving size = 4 ounces shrimp
Servings = 2
Amount Per Serving
|Calories 195||Calories from Fat 68|
|% Daily Value|
|Total Fat 7g||13%|
|Saturated Fat 1g||8%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 5g||1%|
|Dietary Fiber 1g||4%|
|Vitamin A 25%||Vitamin C 12%|
|Calcium 6%||Iron 20%|
|Vitamin K 33 mcg||Potassium 334 mg|
|Magnesium 51 mg|