Ramp & Shrimp Grits

1 lb. Shrimp, shell on

¼ C. dry White Wine

1 Shallot, thinly sliced

1 ½ tsp. Salt

1 C. Quick-Cooking Grits

4 T. Butter

¼ tsp. Pepper

4 cloves Garlic, minced

2 tsp. Lemon Juice

½ C. Ramp Pesto

2 T. crème fraîche

2 T. fresh Chive, sliced in ½” pieces

 

Peel and devein the shrimp, saving the shells. Place the shrimp shells in a medium saucepan. Add the white wine, shallot, and 4 C. cold water. Bring to a boil, then turn down the heat to a bubbling simmer and cook for 20 minutes. Turn off the heat and let the shells steep in the liquid for 10 minutes. Strain the liquid into a 4-cup measuring cup and discard the shells. Add enough cold water to make 4 C. Place in a medium saucepan over medium-high heat, add 1 tsp. of the salt, and bring to a boil. Whisk in the grits, bring to a boil, then cover and cook over very low heat, stirring occasionally, for 8 to 10 minutes, or until creamy. Hold in a warm place while you cook the shrimp.  Place the butter in a large sauté pan over medium-high heat. When the butter is melted and bubbling, add the shrimp, the remaining 1/2 tsp. salt, and the pepper. Toss the shrimp in the butter and cook, stirring occasionally, until the shrimp are just pink. Add the garlic and finish cooking, another 2 to 3 minutes. Stir in the lemon juice. Stir the ramp pesto into the grits, then stir in the creme fraiche. Divide the grits among 4 to 6 bowls and top with the shrimp. Garnish with the chives.