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1
Bring chicken stock, whipping cream, butter and garlic to boil in heavy large saucepan.
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2
Gradually whisk in corn grits.
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3
Return to boil, whisking constantly.
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4
Reduce heat to low.
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5
Simmer uncovered until grits thicken, whisking often, about 15 minutes.
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6
Melt 1/4 cup butter in heavy large skillet over medium-high heat.
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7
Add shallots and garlic and saute until tender, about 4 minutes.
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8
Add shrimp and saute 2 minutes.
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9
Using slotted spoon, transfer shrimp to large bowl.
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10
Add white wine to skillet and boil until reduced to glaze, about 5 minutes.
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11
Add drained diced tomatoes and half of prosciutto and simmer until slightly thickened, about 2 minutes.
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12
Add parsley, chives and sauteed shrimp and simmer until shrimp are warmed through, about 2 minutes.
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13
Thin sauce with some of reserved tomato juices, if desired.
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14
Season to taste with salt and pepper.
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15
Spoon corn grits into shallow bowls.
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16
Top each serving with shrimp-prosciutto-tomato mixture, dividing equally.
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17
Garnish with remaining prosciutto strips and serve immediately.
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18
*Corn grits, also known as polenta, are available at Italian markets, natural foods stores and some supermarkets.
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19
If unavailable, substitute 1 cup regular yellow cornmeal and cook about 8 minutes.
