I love recipes.  I happened to run across a Southern Living Magazine recipe last year that truly shocked and awed my family, and especially my husband.  It takes no time to make, and to me, personifies the “new southern cuisine.”

I make this dish all times of the year, but the best time (for me) to make it is right around Christmas time.  Why?  Because I usually get a donation of country ham from my neighbor, Sandi  Her secret to country ham is not to soak it.  Well, frankly I was taken aback at this, because everyone says you have to soak the salt out of a country ham, but Sandi just looked at me like I was from Mars.  For this dish, Sandi is right. The saltier, the better.

Around here, we get our country ham from a local country store.  You can buy country ham in the grocery store and bake it yourself or you can buy already prepared portions of it in small packages.  All you need is one cup of minced country ham, so don’t feel like you have to go to a lot of trouble for this dish.

The first time I made this dish, my husband (who would just as soon eat beans and franks or PB&J everyday for dinner) looked at me and said,  “You could sell this in a restaurant!”  Well, coming from a man who never compliments food and dislikes shellfish, this was a big deal.  I will have to say, it was heaven.

I use to serve this with a salad, but really, who are we kidding?  A bottle of  white wine and good loaf of crispy bread to sop up the olive oil and butter and salty bits and you really don’t need anything else.  It’s great for company because it only takes minutes to make once all the ingredients are nearby.

Sautéed Shrimp & Country Ham

Buy 3 pounds of unpeeled, raw medium shrimp.  Most “fresh” shrimp is frozen these days, so buy early in the day and thaw.  Peel shrimp and removed tails.  Set aside.

Mince 4 oz of country ham.  Should be about one cup.  Set aside.

Get the following ingredients ready:

• 1/2 cup white wine or vermouth
• 2-3 Tbsp of fresh lemon juice
• 1 tsp of Cajun seasoning
• 2 Tbsp drained capers
• 2 Tbsp of chopped green onion (optional)
• 2 Tbsp of chopped italian parsley (NOT curly parsley)

Put 1/3 cup of butter and 1/3 cup of olive oil in a large, deep skillet and heat over medium heat.

Once butter is melted, increase heat to high and add shrimp and country ham.  Stir constantly and cooking for 3-5 minutes or until pink.

Remove from heat and add wine/vermouth, lemon juice, green onions and capers. Adjust heat to medium/high and return pan to burner.  Bring to a boil and remove from heat.

 Add chopped parsley.

Serve in shallow bowls with crispy Ciabatta or French bread.Enjoy the New South!

Click here for the recipe:  http://www.myrecipes.com/recipe/sauted-shrimp-with-country-ham-capers