Joe Dale’s

SHRIMP ‘N’ GRITS

1 cup loosely packed 3/4 cup chopped onion

1/3 cup sliced celery

1 cup of loosely packed fresh parsley leaves

½ cup (1 stick) butter, plus 1 to 2 tablespoons divided

¾ teaspoon seasoned salt

¼ teaspoon cracked black pepper

MSG to taste, optional

1 cup dry white wine

¾ cup Madeira wine

2 tablespoons plus cornstarch

¼ cup cool tap water

1 ½ pounds fresh raw shrimp, peeled and deveined

5 cups hot, cooked grits

Place onion, celery and parsley in a food processor and chop as fine as possible. In large skillet, melt 1 stick of butter over medium heat, then add chopped vegetables, seasoned salt, pepper and MSG, if using. Cook over low heat for 20 minutes. Add white wine and Madeira. Bring to boil on high, then reduce heat to low and simmer slowly for 20 minutes.

In measuring cup, mix cornstarch and water until smooth. Add wine mixture while stirring until well combined. Increase heat to high and bring to a boil, stirring constantly, then reduce heat to low and cook for 1 minute until thickened.

(At this point, sauce may be cooked thirty minutes, then placed in a covered container and refrigerated overnight.)

To finish, melt 1 to 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp and sauté until slightly pink, about 2 to 3 minutes. Add sauce and heat until warmed and shrimp are cooked through, about 1 to 2 minutes. To serve, spoon shrimp and sauce over hot grits.