Carolina Shrimp With Creamy Grits Recipe

-- For the grits:

In a pot over medium heat, bring 4 cups of water and the milk, half-and-half or cream to a gentle simmer. Using a wooden spoon, stir in the grits. Cook, stirring constantly, for 5 minutes. Then reduce the heat to medium-low and cook, stirring and scraping the bottom of the pot frequently to prevent the grits from scorching and sticking, for 11/2 hours.

It may be necessary to add additional water; if this is the case, warm it over medium heat before adding. Remove from the heat, add the butter and stir until it melts. Season with salt and pepper to taste.

Cover to keep warm.

-- For the shrimp:

In a large skillet over medium heat, heat 3 tablespoons of bacon drippings.

Add the onions and cook, stirring occasionally, until softened, golden-brown and caramelized, about 25 minutes.

Transfer the onions to a plate; set aside.

Heat the remaining 3 tablespoons of bacon drippings over medium heat.

Season the shrimp with pepper, add to the skillet and cook, without turning, for about 1 minute.

Turn the shrimp, add the ham and cook for another minute.

Transfer the shrimp and ham to a plate; set aside.

Return the onions to the skillet, add the Madeira and simmer until 1/2 to 1/3 cup remains, about 20 minutes.

Add the cream and simmer very gently until it reduces by a little more than half.

Add the shrimp, ham and fresh herbs, taste and, if desired, season with pepper accordingly.

To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.