Cajun Shrimp & Grits.

Cajun Shrimp & Grits

2 tablespoons vegetable oil
2 teaspoons minced garlic
½ cup finely julienned country ham
¼ cup diced celery
¼ cup diced onion
¼ cup diced green bell pepper
1 cup chopped tomato
2 tablespoons Paul Prudhomme's Cajun spice mix
¼ cup white wine
1 ½ cups heavy cream
1 ½ pounds large shrimp, peeled and deveined
4 cups hot cooked stone-ground grits
1 bunch scallions, chopped

Heat the oil over medium heat in a large large heavy-bottomed frying pan. Sauté the garlic and ham lightly for 30 seconds. Add the rest of the vegetables, sprinkle in the Cajun spice, stir to combine, and sauté for 2 to 3 minutes.

Add the wine to the pan to deglaze it, scraping up any browned bits on the bottom of the pan. Add the cream and cook until the sauce is reduced and thickened to the desired consistency. If the sauce separates, whisk in more cream to bring it back together. Add the shrimp and simmer them in the sauce for 3 to 4 minutes, or until the shrimp turn pink.

Divide the hot grits between four bowls, spoon the shrimp and sauce over them, sprinkle with scallions, and serve immediately.