Grits and Shrimp
- 3 cups chicken broth
- 1 cup old fashioned grits (instant grits seem to be frowned upon by real Southern cooks, so do them some justice and use the real stuff)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded parmesan cheese
- 1 tsp olive oil
- 6 slices ultra-thin deli ham, chopped
- 1 1/2 lbs large/jumbo shrimp, peeled and deveined
- Juice of one lemon
- 3 tsp Worcestershire sauce
- 2 tsp finely minced garlic
- 1 T chopped fresh parsley
- Salt & Pepper to taste
1. In a medium saucepan, boil the chicken broth over medium heat. Slowly stir in the grits and reduce heat to med/low. Cover and simmer for approximately 12 minutes stirring occasionally. Remove from heat and mix in the cheeses, stirring until melted. Cover and set aside.
2. In a large skillet heat olive oil over med/high heat and add ham when hot. Cook the ham until it is a little bit crispy – about 3 minutes – remove to a paper towel and set aside.
3. In the same pan, cook the shrimp for about 3 minutes, sprinkling with salt and pepper to taste. Flip the shrimp about halfway through, and cook until no longer pink.
4. Add the lemon juice, Worcestershire sauce, and garlic and stir. Heat through to a low simmer and remove from heat. Stir in the ham.
5. Spoon grits onto plates and top with shrimp mixture and parsley.