Fish and Seafood Recipes
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
- 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.
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.
Attribution
Recipe and photo used with permission from: Jones Dairy Farm