Shrimp and Grits with Country Ham
Makes 2 servings
½ stick butter
20 matchstick-size slivers of country ham
2 or 3 green onions, sliced
18 to 20 peeled, deveined medium to large shrimp
Grits (recipe follows)
Melt butter in a large skillet and add ham and onions. Saute a couple of minutes. Add shrimp and saute 3 to 4 minutes, turning once. Serve over the grits with a generous spoonful of the butter with ham and onions.
GRITS
1 quart chicken broth
1 cup yellow grits
Salt
8 ounces cream cheese
Bring chicken broth to a boil in a 2- or 3-quart saucepan. Stir constantly while slowly adding the grits to the broth. Season with salt. Lower heat and stir often until grits thicken, about 5 to 10 minutes. Keep warm. Just before serving, stir in the cream cheese until it melts.
Makes 2 servings
½ stick butter
20 matchstick-size slivers of country ham
2 or 3 green onions, sliced
18 to 20 peeled, deveined medium to large shrimp
Grits (recipe follows)
Melt butter in a large skillet and add ham and onions. Saute a couple of minutes. Add shrimp and saute 3 to 4 minutes, turning once. Serve over the grits with a generous spoonful of the butter with ham and onions.
GRITS
1 quart chicken broth
1 cup yellow grits
Salt
8 ounces cream cheese
Bring chicken broth to a boil in a 2- or 3-quart saucepan. Stir constantly while slowly adding the grits to the broth. Season with salt. Lower heat and stir often until grits thicken, about 5 to 10 minutes. Keep warm. Just before serving, stir in the cream cheese until it melts.
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