Shrimp and Grits with Smoked Ham

SERVINGS

6

PREP TIME

20 min

TOTAL TIME

45 min

GLUTEN FREE

NO


Ham Slices 8oz

This recipe is made with Jones Ham Slices.


Try this recipe to give a classic southern dish a subtly smoky twist. Jones hickory smoked ham is added to cheese grits and garlic lemon shrimp.


 Enjoy these main ingredient substitutions:

Canadian Bacon Slices

ingredients
4 Jones Dairy Farm Ham Slices, cut into small cubes
2 lbs large shrimp, peeled and deveined
2 tablespoons flour
1 tablespoon olive oil
1 cup mushrooms, sliced
3 cloves garlic, minced
1/3 cup lemon juice
1/2 cup green onions, thinly sliced
2 teaspoons hot sauce
1/2 teaspoon salt

For the ​Cheese​ Grits:

4 cups chicken broth
2 cups stone-ground grits
1 teaspoon salt
1 cup half and half
1 cup cheddar cheese, grated
DIRECTIONS
Heat medium skillet over medium-high heat. Add ham and cook until crisp, about 8 minutes.

Remove from pan and drain ham on paper towels. Toss shrimp with flour. Set aside.

Add olive oil and mushrooms to pan, cook for 4 minutes or until the mushrooms begin to brown.

Add shrimp and cook until just pink. Add garlic and cook for 1 minute. Add lemon juice, green onions, hot sauce, salt and reserved ham.

Serve over cheese grits and garnish with additional green onions.

For the ​Cheese ​Grits:

Bring chicken broth to a boil in a medium saucepan.

Whisk in grits and salt. Cook, stirring occasionally, until grits have thickened, about 30 minutes.

Add half and half and cook for another 10 minutes. Remove from heat and add cheese. Stir until combined.Serve immediately.

Ingredients

Directions

4 Jones Dairy Farm Ham Slices, cut into small cubes
2 lbs large shrimp, peeled and deveined
2 tablespoons flour
1 tablespoon olive oil
1 cup mushrooms, sliced
3 cloves garlic, minced
1/3 cup lemon juice
1/2 cup green onions, thinly sliced
2 teaspoons hot sauce
1/2 teaspoon salt

For the ​Cheese​ Grits:

4 cups chicken broth
2 cups stone-ground grits
1 teaspoon salt
1 cup half and half
1 cup cheddar cheese, grated
Heat medium skillet over medium-high heat. Add ham and cook until crisp, about 8 minutes.

Remove from pan and drain ham on paper towels. Toss shrimp with flour. Set aside.

Add olive oil and mushrooms to pan, cook for 4 minutes or until the mushrooms begin to brown.

Add shrimp and cook until just pink. Add garlic and cook for 1 minute. Add lemon juice, green onions, hot sauce, salt and reserved ham.

Serve over cheese grits and garnish with additional green onions.

For the ​Cheese ​Grits:

Bring chicken broth to a boil in a medium saucepan.

Whisk in grits and salt. Cook, stirring occasionally, until grits have thickened, about 30 minutes.

Add half and half and cook for another 10 minutes. Remove from heat and add cheese. Stir until combined.Serve immediately.