Fish and Seafood Recipes

Shrimp and Grits with Smoked Ham

Shrimp and Grits with Smoked Ham

Prep: 20 min | Cook: 52 min | Yield: 6 servings

Ingredients

Shrimp

  • 4 Jones Dairy Farm Ham Slices, cut into small cubes
  • 2 pounds large shrimp, peeled and deveined
  • 2 tablespoons all-purpose 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

Cheese Grits

  • 4 cups chicken broth
  • 2 cups stone-ground grits
  • 1 teaspoon salt
  • 1 cup Half-and-Half
  • 1 cup Cheddar cheese, grated

Instructions

Shrimp

  1. Heat medium skillet over medium-high heat. Add ham and cook until crisp, about 8 minutes.
  2. Remove from pan and drain ham on paper towels. Toss shrimp with flour. Set aside.
  3. Add olive oil and mushrooms to pan, cook for 4 minutes or until the mushrooms begin to brown.
  4. 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.
  5. Serve over cheese grits and garnish with additional green onions.

Cheese Grits

  1. Bring chicken broth to a boil in a medium saucepan.
  2. Whisk in grits and salt. Cook, stirring occasionally, until grits have thickened, about 30 minutes.
  3. Add Half-and-Half and cook for another 10 minutes. Remove from heat and add cheese. Stir until combined.
  4. Serve immediately.

Attribution

Recipe and photo used with permission from: Jones Dairy Farm



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