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
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Heat medium skillet over medium-high heat. Add ham and cook until crisp, about 8 minutes.
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Remove from pan and drain ham on paper towels. Toss shrimp with flour. Set aside.
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Add olive oil and mushrooms to pan, cook for 4 minutes or until the mushrooms begin to brown.
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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.
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Serve over cheese grits and garnish with additional green onions.
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For the Cheese Grits:
Bring chicken broth to a boil in a medium saucepan.
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Whisk in grits and salt. Cook, stirring occasionally, until grits have thickened, about 30 minutes.
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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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Ratings and Reviews
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