From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Melt the butter in a large heavy nonstick skillet over high heat. Add the ham and saute quickly. Add the garlic and green onion. Saute for 1 minute. Remove from the heat. Stir in the brandy. Return to the heat. Stir in the cream, cayenne pepper and sage. Cook for 3 minutes or until thickened, stirring constantly. Add the shrimp. Simmer for 2 minutes or until the shrimp turn light pink. Stir in the parsley. Serve over hot grits.
SERVES: 6
- 1/2 cup (1 stick) butter
- 12 ounces country ham, chopped
- 3 garlic cloves, finely chopped
- 1 green onion, chopped
- 1/2 cup brandy
- 2 cups heavy cream
- 1/4 teaspoon cayenne pepper
- 1/3 teaspoon sage
- 1-1/2 pounds small shrimp, peeled, deveined
- 3 Tablespoons Italian parsley, chopped
- Hot cooked grits
TO PREPARE:
Melt the butter in a large heavy nonstick skillet over high heat. Add the ham and saute quickly. Add the garlic and green onion. Saute for 1 minute. Remove from the heat. Stir in the brandy. Return to the heat. Stir in the cream, cayenne pepper and sage. Cook for 3 minutes or until thickened, stirring constantly. Add the shrimp. Simmer for 2 minutes or until the shrimp turn light pink. Stir in the parsley. Serve over hot grits.
SERVES: 6
