Shrimp and Grits with Smoked Ham

Servings

20 mins

Prep Time

45 mins

Total Time

Gluten Free

Amount / Quantity	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
2 cups	Stone-Ground Grits
4 cups	Chicken Broth (for the grits)
1 teaspoon	Salt (for the grits)
1 cup	Half and Half (for the grits)
1 cup	Cheddar Cheese, grated (for the grits)

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.