Shrimp & Grits with Spicy Capicola Gravy

• Meat

  • 4 oz Capicola ham

• Seafood

  • 1 1/2 cups Clam, juice
  • 2 lbs Shrimp

• Produce

  • 1 1/2 tsp Basil, dried
  • 1/4 tsp Garlic, granulated
  • 4 Leeks
  • 2 1/4 tsp Oregano, dried
  • 2 Scallions
  • 1 1/2 tsp Thyme, dried

• Breakfast Foods

  • 2 cups Grits, old fashioned

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 1/2 tsp Black pepper, freshly ground
  • 1 tbsp Chili powder
  • 1 tbsp Paprika
  • 2 tsp Salt
  • 1 Salt and pepper
  • 1 1/2 tsp Seasoning salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Drinks

  • 1 1/2 cups Tomato juice

• Dairy

  • 7/16 cup Butter
  • 1 cup Half and half
  • 2 cups Whole milk

• Liquids

  • 6 cups Water

• Other

  • 1/2 teaspoon Old Bay

Found on vodkaandbiscuits.com

Description

Ingredients

• 2 cups whole milk
• 2 teaspoons salt
• 1/4 cup butter
• 6 cups water
• 2 cups old fashioned grits (ie. Quaker)
• 4 leeks
• 1 tablespoon butter, plus 3 tablespoons butter
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 1/2 teaspoons dried basil
• 2 1/4 teaspoons dried oregano
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons seasoning salt
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon Old Bay
• 1/4 teaspoon granulated garlic
• 1 1/2 cups clam juice
• 1 1/2 cups tomato juice, plus more if needed
• 1 cup half-and-half, plus more if needed
• 1/4 cup all-purpose flour
• 4 ounces capicola ham sliced 1/2 thick, diced
• 2 scallions, sliced
• 2 pounds shrimp, peeled
• 2 tablespoons butter
• 2 tablespoons olive oil
• salt and pepper as needed

Directions

• Combine the milk, salt, butter, and water in a large pot and bring to a boil. Slowly pour in the grits while stirring constantly. Reduce the heat to medium, stirring occasionally to prevent burning. After 15-20 minutes the grits should thicken. Keep warm, still stirring occasionally.
• Chop and discard the thick green leaves of the leeks until you only have the white end. Cut and discard the stem-end of the white part, then slice into small rounds/slices. Transfer the chopped leeks to a bowl of water to remove any dirt, then pat dry. Heat a tablespoon of butter over medium high heat in a large saute pan. Add the leeks and cook 3-4 minutes until tender. Add a splash of olive oil if needed. Combine all of the seasonings (chili powder to garlic) and add to the leeks. Stir to release the flavors. Add the clam juice and tomato juice and simmer for 10-minutes. Add the half-and-half and simmer 10 minutes. In a separate small saute pan, melt the 3 tablespoons of butter over medium heat. Add the 1/4 cup of flour and mix until roux forms. Add to the simmering gravy while stirring vigorously until the gravy thickens. Remove from heat and stir in the ham and scallions.
• Season shrimp with salt and pepper. Melt butter in saute pan, then saute shrimp until pink and fully cooked, about 3 minutes. Transfer to the gravy. To serve, spoon gravy over grits. Garnish with more chopped scallions and parsley if desired.