Best Creamy Shrimp and Grits with Prosciutto
This simple, healthy, Creamy Shrimp and Grits with Prosciutto recipe is not just excellent for a family weekend meal, it’s designed with your family’s taste buds in mind. It’s creamy, full of flavor, and a perfect comfort food that everyone can enjoy.
Shrimp and grits quickly became one of my favorite dinners after I tried it in Charleston, SC. What sets my version apart from this classic Southern dish is the unique twist of using prosciutto instead of the traditional crispy bacon. This Italian delicacy adds a different depth of flavor to the dish, making it a delightful surprise for your taste buds.
When I was younger, I adored grits with cheese for breakfast. It was a typical dish where I grew up, so when I tried it with shrimp, it was like love at first taste. I’m thrilled my family loves it, too, so I often make shrimp and grits.
Benefits of Grits
I used Charleston’s Favorite stone-ground white grits for this recipe. I discovered them during a trip to Charleston at the City Market and instantly became a fan. I found the same brand at The Fresh Market near my home, and it was to my delight.
These dried corn grits are best cooked with milk or heavy cream and topped with sour cream for extra flavor. You’ll find various versions at the store, like instant grits or stone-ground grits, each with its own processing method. This is similar to the differences in how oats are processed, which I discussed in my Breakfast Oatmeal post.
Stone-ground grits are the most wholesome choice; they undergo minimal processing and retain the most fiber. They’re crafted from the whole corn kernel, including the hull, bran, endosperm, and germ—a similar concept to the contrast between white flour and whole-wheat flour, which I explained in my Whole Wheat Chocolate Chip Cookies post.
Not only is this dish a flavorful delight, but it’s also a nutritional powerhouse. The stone-ground grits, with all parts of the grain intact, offer the highest nutritional value. They’re packed with iron, protein, and fiber and are abundant in thiamin, niacin, vitamin B12, iron, magnesium, and zinc. Regularly consuming this dish can aid digestion and promote overall vitality, making it a wise addition to a healthy diet.
Ingredients You’ll Need to Make Shrimp and Grits with Prosciutto and Preparation Tips
What’s great about this Shrimp and Grits recipe is its simplicity. You’ll only need one pot for the grits and one pan for the shrimp. I followed the instructions on the bag of Charleston Favorite stone-ground white grits, and here’s what you’ll need.
Cheese Grits preparation (4 servings)
- 1 cup of grits
- 3 cups water
- 1/2 tsp salt
- 1/2 cup sparkling water and 1/2 cup sour cream
- Pour the measured grits into a bowl.
- Cover them with tap water and stir, then drain excess water and any floating chaff and hulls. You may need to repeat this step twice to clean it thoroughly.
- Add the washed grits to 3 cups of water and salt in a medium saucepan. Bring to a boil.
- Reduce to low heat and let it simmer uncovered for 30-40 minutes, stirring frequently.
- To get the creamiest grits, add about 1/2 cup sparkling water and 1/2 cup sour cream in the last 10 minutes of cooking. Stir continuously until the mixture thickens. Adjust the consistency by cooking longer for thicker grits or adding more sour cream for a creamier texture.
Shrimp preparation
- 1 cup chopped onion
- 1 cup chopped celery
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 1/2 cup whole milk
- 5 tbsp tomato sauce
- 1/2 cup dry white wine
- 1/2 freshly squeezed lemon
- 1/4 cup chopped prosciutto
- Large tail-off raw shrimp (approximately 8 per person, adjust to preference)
- Salt and black pepper to taste
- 1/4 cup chopped parsley
- Heat olive oil in a large skillet on medium heat. Add onions and cook until fragrant.
- Stir in flour and cook for 2-3 minutes to avoid burning.
- Gradually add milk, stirring well.
- Add celery and prosciutto, cooking until fragrant.
- Add 1/4 cup of water and stir if the sauce thickens too much.
- Mix in tomato sauce and white wine.
- Squeeze lemon juice into the sauce and stir to combine.
- Add fresh shrimp and cook until pink, about 5 minutes. Avoid overcooking to prevent a gummy texture.
- Season with salt, black pepper, and chopped parsley.
- Serve the shrimp sauce over the creamy grits and enjoy. You can also sprinkle with some parmesan cheese right before serving. If you prefer the shrimp and grits hot, you can sprinkle some hot sauce or cayenne pepper over them.
Preparation Tricks
- Before you start cooking, chop all your vegetables, measure your ingredients, and have everything ready. This will streamline the cooking process and prevent you from feeling overwhelmed.
- Don’t be shy with your seasonings. Shrimp and grits can handle bold flavors, so season with salt, black pepper, and any other herbs or spices you enjoy. Taste as you go and adjust the seasoning accordingly.
- Before serving, sprinkle your shrimp and grits with fresh herbs like parsley, chives, or green onions. This will not only add a pop of color but also brighten up the dish and add a burst of freshness.
Quick Tip!
Don’t Overcook the Shrimp! Shrimp cook very quickly, so be careful not to overcook them. Once they turn pink and opaque, they’re done. Overcooked shrimp can become tough and rubbery, so keep an eye on them while cooking.
In conclusion, if you ever thought making shrimp and grits was tough, I’m pleased to show you that mastering this dish is simple, rewarding, and fun.
Following these tricks and paying attention to details can make this Southern classic even more delicious. From using fresh ingredients to seasoning well and trying out new flavors, there’s a lot you can do to make it your own.
With a bit of creativity and a lot of love, you can whip up a batch of easy shrimp and grits in a creamy sauce that will have everyone coming back for seconds. It’s a perfect meal and a great and easy weeknight dinner.
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Easy and Healthy Shrimp and Grits with Prosciutto
Ingredients
- 1 cup grits
- 3 cups water
- 1/2 tsp salt
- 1/2 cup sparkling water
- 1/2 cup sour cream
- 1 cup onion chopped
- 1 cup celery sticks chopped
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 1/2 cup whole milk
- 5 tbsp tomato sauce
- 1/2 cup white wine dry
- 1/2 lemon freshly squeezed
- 1/4 cup prosciutto cut in small pieces
- 25-32 large shrimp tail-off
- salt and pepper to taste
Instructions
- Grits preparation: Pour the measured grits into a bowl.
- Cover them with tap water and stir, then drain excess water and any floating chaff and hulls. You may need to repeat this step twice to clean it thoroughly.
- Add the washed grits to 3 cups of water and salt in a medium saucepan. Bring to a boil.
- Reduce to low heat and let it simmer uncovered for 30-40 minutes, stirring frequently.
- To get the creamiest grits, add about 1/2 cup soda water and 1/2 cup sour cream in the last 10 minutes of cooking. Stir continuously until the mixture thickens. Adjust the consistency by cooking longer for thicker grits or adding more sour cream for a creamier texture.
- Shrimp preparation: Heat olive oil in a large skillet on medium heat. Add onions and cook until fragrant.
- Stir in flour and cook for 2-3 minutes to avoid burning.
- Gradually add milk, stirring well.
- Add celery and prosciutto, cooking until fragrant.
- Add 1/4 cup of water and stir if the sauce thickens too much.
- Mix in tomato sauce and white wine.
- Squeeze lemon juice into the sauce and stir to combine.
- Add fresh shrimp and cook until pink, about 5 minutes. Avoid overcooking to prevent a gummy texture.
- Season with salt, black pepper, and chopped parsley.
- Serve the shrimp sauce over the creamy grits and enjoy. You can also sprinkle with some parmesan cheese right before serving. If you prefer the shrimp and grits hot, you can sprinkle some hot sauce or cayenne pepper over them.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- Before you start cooking, chop all your vegetables, measure your ingredients, and have everything ready. This will streamline the cooking process and prevent you from feeling overwhelmed.
- Don’t be shy with your seasonings. Shrimp and grits can handle bold flavors, so season with salt, pepper, and any other herbs or spices you enjoy. Taste as you go and adjust the seasoning accordingly.
- Before serving, sprinkle your shrimp and grits with fresh herbs like parsley, chives, or green onions. This will not only add a pop of color but also brighten up the dish and add a burst of freshness. Quick tip: Don’t Overcook the Shrimp! Shrimp cook very quickly, so be careful not to overcook them. Once they turn pink and opaque, they’re done. Overcooked shrimp can become tough and rubbery, so keep an eye on them while cooking.
Thank you!