Corn Grits with Shrimp Saute

Ingredients:

GRITS:

SHRIMP SAUTÉ:

6 tablespoons unsalted butter
3 ounces thinly sliced prosciutto, cut into strips
1/2 large sweet onion, thinly sliced
6 ounces sugar snap peas, trimmed (steam 2 min, ahead of time to soften before adding to pan)
Salt
1/2 tsp Old Bay Seasoning
Freshly ground pepper
1 pound shelled and deveined large shrimp
1 cup lager

How to Make It:

Make the Grits

In a saucepan, simmer the thawed corn and juices with the 1/4 cup of milk over moderate heat, stirring, until it thickens a bit, 4 - 5 minutes. Season with, Old Bay, salt and pepper and fold in the peanut butter.

Add corn mixture to food processor and process. Put aside to keep warm.
Make the Shrimp Sauté

In a large, deep skillet, melt 4 tablespoons of the butter. Add the prosciutto and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the onion and snap peas (steam for 2 min ahead of time so that the peas are softened), season with salt and pepper and cook until crisp-tender, about 5 minutes. Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes. Add the lager and bring to a boil. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes. Swirl in the remaining 2 tablespoons of butter.
Serve

Whisk a little milk into the grits so it’s the consistency of polenta; heat until warm. Spoon the grits into shallow bowls, top with the drained shrimp sauté and serve at once.

Paired with The Game Reserve Chenin Blanc

Adapted from Food and Wine August 2012