Shrimp and Grits with Smoked Ham
Dinner Ideas for Ham
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.
Ingredients
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) |
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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.