Bag of Ingredients

A southern favorite!

 

Ingredients:

 

• 4 servings of Grist (prepared according to the package)

• 1 lb of peeled, medium-size raw shrimp

• 1 Tablespoon on Emeril’s Essence

• 3 Tablespoons of Olive oil

• ½ Cup of Butter

• ½ Cup of chopped country ham or Tasso ham

• 1/3 Cup of All-Purpose flour

• 1 ½ Cups of Chicken broth

• ½ Cup of Milk or half-and-half

• 2 Tablespoons of Chopped fresh parsley (optional)

 

Directions:

1. Devein shrimp, if desired. Rinse and pat dry the shrimp with paper towels. Sprinkle Emeril’s Essene evenly over shrimp.

2. Sauté shrimp in hot oil in a large skillet over high heat 3 to 4 minutes or just until shrimp turn pink. Remove shrimp from skillet.

3. Melt butter in skillet over medium heat; add ham and sauté 5 minutes. Gradually whisk in flour. Cook, whisking constantly, 1-2 minutes or until mixture is golden brown. Whisk in chicken broth and milk. Bring to a boil. Oil, whisking constantly, 6 to 9 minutes or until smooth and thickened. Stir in shrimp and parsley.

4. Serve over hot grits.