Carolina Shrimp With Creamy Grits
"This is a traditional Southern dish. If you prefer your grits thinner just add a little warm water or warmed milk. Adapted from chef James Clark, executive chef at Palette in Washington, DC...."
INGREDIENTS
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4 cups water, plus additional as necessary
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3 cups milk or 3 cups half-and-half or 3 cups heavy cream
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2 cups grits, not instant
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4 -8 tablespoons unsalted butter
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salt & freshly ground black pepper
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freshly cracked black pepper
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6 tablespoons bacon drippings (from about 1/2 pound bacon)
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3 medium onions, halved and sliced into thin wedges
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16 large shrimp, peeled (peeling optional)
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freshly cracked black pepper
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1/2 lb country ham, cut into matchstick-size strips
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2 cups madeira wine
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2 cups heavy cream
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1 pinch nutmeg (optional)
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3 tablespoons fresh herbs, chopped (such as chives, chervil, thyme and a little cilantro)
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