Shrimp And Grits By Way Of Spain

1. 1

   Preheat the oven to 350.

2. 2

   Combine the milk, water and salt and bring to a boil. Whisk in the cornmeal and let simmer for 30-40 minutes, whisking often. Keep the extra cup or so of water warm on a burner and add as needed to loosed the polenta while cooking.

3. 3

   Heat a cast iron skillet on the stove over a medium heat, add the jamon and cook until crispy. Remove from pan and set aside.

4. 4

   Toss the shrimp in a bowl with 1 tablespoon of olive oil and the oregano, paprika, cayenne and garlic. Place the shrimp in the seasoned cast iron skillet and cook in the oven for 4 minutes. Remove. Turn the oven up to 450. Turn the shrimp over in the pan, add in the tomatoes and the wine. Return the pan to the oven for 5 more minutes.

5. 5

   About 5 minutes prior to serving, whisk the butter into the polenta. If cheese is desired, whisk that in as well.

6. 6

   Spoon the polenta in to bowls, spoon the shrimp mixture on top and sprinkle with the jamon, parsley and green onions.

No additional tips available.