Shrimp and Grits with Smoked Ham
Southern Shrimp and Grits With a Smoky Jones Ham Twist
Shrimp and Grits with Smoked Ham starts by crisping Jones Dairy Farm Breakfast Ham Slices in a skillet, then sautéing flour-dredged shrimp with mushrooms, garlic, lemon juice, green onions, and hot sauce alongside the reserved ham. Served over creamy stone-ground cheese grits made with chicken broth, half and half, and cheddar, this Southern shrimp and grits recipe serves six in 45 minutes and puts a smoky, savory Jones ham twist on a regional classic.
Ingredients
- 4 Jones Dairy Farm Breakfast Ham Slices, cut into small cubes
- 2 lbs. large Shrimp, peeled and deveined
- 2 tablespoons flour
- 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
- Grits:
- 2 cups stone-ground grits
- 4 cups chicken broth
- 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.
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