Shrimp Awendaw With Kiwi Recipe - Cooking Index
Shrimp Awendaw With Kiwi Recipe - Cooking Index
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, which we might eat for lunch or supper as well as breakfast.
Type: Fish, Shellfish| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Chopped shallot |
| 2 tablespoons | 30ml | Diced country ham |
| 1 lb | 454g / 16oz | Medium-large shrimp - (21/26 ct) - peeled, deveined |
| 1/2 cup | 118ml | Dry white wine |
| 1/2 cup | 118ml | Heavy cream |
| 1 | Kiwifruit - peeled, diced | |
| Cooked grits or pasta |
Heat the butter in a large skillet over medium-high heat. Add the shallot and ham and saute for 1 minutes. Add the shrimp, toss, then add the wine. Cook until the wine is almost completely evaporated, removing the shrimp as soon as they are cooked (just a few minutes).
Add the cream and the kiwifruit to the pan and cook until the sauce is thickened. Remove from the heat and stir in the shrimp, then serve immediately over pasta or creamy grits.
This recipe yields 4 appetizer or 2 main course servings.
Source:
Cookbook Digest, Mar/Apr, 1996
Average rating:
7 (2 votes)
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