From: executive chef Bob Waggoner, Charleston Grill, Charleston, S.C./Nathalie Dupree's Shrimp & Grits Cookbook (2006).
Yield: 2 servings.
2 1⁄4 cups chicken stock
2 1⁄2 Tbsp. unsalted butter
1⁄2 cup Charleston Grill stone-ground grits
1-2 cups heavy cream
to taste, salt and freshly cracked white pepper
1 tsp finely chopped fresh lemon zest
8 jumbo shrimp, peeled and deveined
to taste, salt and freshly ground pepper
1 Tbsp. olive oil
1 tsp. chopped garlic
2 tsp. chopped shallots
1 yellow tomato, peeled, seeded, diced
1 Tbsp. finely chopped opal basil
1⁄2 cup dry white wine
1⁄4 cup heavy cream
For grits: Bring chicken stock and butter to a boil in heavy-bottomed saucepan. Stir in grits; return to boil. Reduce heat and cook grits for 15 more minutes at low boil, until grits are thick and have absorbed most of stock. Stir occasionally to keep from sticking. Add 1/2 cup heavy cream and reduce heat, allowing grits to cook slowly for another 10 minutes. As liquid is absorbed, add more cream, cooking grits until they're thick and full-bodied. Add salt and pepper to taste.
For shrimp: Sprinkle shrimp with salt and pepper on each side. Heat olive oil in large, heavy-bottomed pan. Add shrimp; cook 1 minute on each side and remove. Add garlic and shallots; cook for 30 seconds. Add tomatoes and white wine. Continue to cook until wine is reduced by half. Add cream; cook until it reaches sauce consistency. Return shrimp to sauce, add basil and season to taste. divide grits between two bowls. Spoon shrimp and sauce over grits. Serve immediately.
NATHALIE DUPREE'S SHRIMP & GRITS COOKBOOK, *GIBBS-SMITH, 2006)