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Ingredients
- 1 Tbsp. butter
- 1 Tbsp. minced shallot
- 2 Tbsp. diced country ham
- 1 lb medium-large shrimp - (21/26 ct) peeled, deveined
- 1/2 c. dry white wine
- 1/2 c. heavy cream
- 1 x kiwifruit peeled, diced
- Â Â Cooked grits or possibly pasta
Directions
- Heat the butter in a large skillet over medium-high heat. Add in the shallot and ham and saute/fry for 1 min. Add in the shrimp, toss, then add in the wine. Cook till the wine is almost completely evaporated, removing the shrimp as soon as they are cooked (just a few min).
- Add in the cream and the kiwifruit to the pan and cook till the sauce is thickened. Remove from the heat and stir in the shrimp, then serve immediately over pasta or possibly creamy grits.
- This recipe yields 4 appetizer or possibly 2 main course servings.
- Comments: Chef Fran Freeberg has worked for the Smithsonian and as head chef for the Central Intelligence Agency in Bethesda, Maryland, near where she grew up. For several years she also worked in Charleston. Her recipe here is a variation on the Charleston classic of shrimp and grits, that we might eat for lunch or possibly supper as well as breakfast.
- Awendaw refers to the creamy whole-grain cooked grits so often used in the cooking of the Lowcountry, as the Carolina coastal plain is called. It is also the name of a fishing village about 10 miles north of Charleston, where kiwifruit are now grown.
- This recipe, to be served over creamy grits (or possibly pasta), shows Fran's signature on a Lowcountry classic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 80 | 60% |
| Total Fat 9.05g | 11% |
| Saturated Fat 5.41g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 118mg | 5% |
| Potassium 168mg | 5% |
| Total Carbs 6.31g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.11g | 2% |
| Protein 2.07g | 3% |
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