Low Country Shrimp

Soby’s New South Cuisine

Watauga County Ham, Kiwi, Chardonnay Cream
(Serves 6)
Chef Rodney Freidank



Shrimp:
½ lb Country Ham,* sliced 1/8 inch thick
1 Tbs Olive Oil
1 tsp Crushed Red Pepper Flakes
2 lbs Large Shrimp (16-20 count),* peeled and deveined
1½ cups Dry White Wine
6 Kiwi, peeled and diced
2 cups Heavy Cream
1 tsp Cornstarch
1 Tbs Water


For the Shrimp: Dice the ham. Heat the olive oil in a large skillet. Add the ham and the red pepper flakes. Sauté until the ham becomes slightly crisp and has given its flavor to the oil. Add the shrimp and sauté until the shrimp are half cooked, about two minutes. Remove the shrimp and reserve. Add the wine to the pan and simmer to reduce by half. Add the kiwi and the heavy cream and simmer until the liquid is reduced by half again. Add the shrimp and cook until the shrimp are completely cooked, about two more minutes. Mix together the cornstarch and water to make a slurry. With the sauce boiling, drizzle in the slurry until the sauce becomes thick enough to coat the back of a spoon. Season to taste with salt and pepper.

Finish the Dish: Serve with crusty French bread or Creamy White Cheddar Grits and garnish with fresh, diced kiwi if desired.


Notes: