Play Live Radio
Next Up:
Available On Air Stations

Try this recipe for shrimp and grits with prosciutto shallot marbling


This shrimp and grits recipe is one of my all-time favorites. It’s great for brunch, lunch, or dinner, and it makes a wonderful appetizer in a small portion. The recipe is so rich and just does not need cheese to finish it! Be sure the grits are slightly soupy when serving as they continue to thicken.

This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

Shrimp and Prosciutto Mixture:

  • 2 T. butter
  • 1 large shallot, finely minced
  • 4 ounces prosciutto, chopped
  • 1 lb shrimp, shelled with tails removed


  • 2 c. Heavy cream
  • 2 c. Chicken stock
  • ¼ c. Butter
  • 1 c. Grits


Step 1: In a medium fry pan, heat the butter and sauté the shallot until translucent. Add the prosciutto and sauté until it begins to crisp. Add the shrimp and just cook through until the shrimp begin to become pink. Rest over low heat until the grits are ready, stirring occasionally to have even cooking throughout.

Step 2: While the shrimp and prosciutto mixture is being prepared, warm the heavy cream, chicken stock, and butter over medium-high heat. When the mixture begins to simmer, add the grits, and cook until they are just al dente (to the tooth). Cooking time will depend on the brand and cut of the grits.

Step 3: When the grits are cooked through and the shrimp and prosciutto mixture is ready, incorporate the two and serve.

Serves 4