From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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