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Farmhouse Chef Jamie’s Country Ham Shrimp & Grits Recipe
1 cup Anson Mills yellow or blue grits
1 cup grated Ashe County Pepperjack Cheese
3 tbs unsalted butter
Salt & Pepper to taste
2 tbs olive oil
1 slice chopped Edwards Country Ham
1 lb. medium shrimp, peeled
1/4 lb shiitake mushrooms, thinly sliced
3 minced garlic cloves
½ cup chicken broth
Bring 4 cups water to a boil over high heat. Reduce heat to low and stir in grits. Cook, stirring often, until grits are tender and creamy. This will take about an hour — heirloom grits are slow cookers. Add in more water a half cup at a time and cook longer if the grits aren’t tender. Stir in Ashe County cheese and 1 tablespoon of butter. Season with salt and pepper and cover and set aside.
Heat olive oil in a skillet over and add country ham. Cook until pieces start to curl up a little. Set ham aside for later but reserve cooking fat in skillet.
Toss shrimp with salt and pepper before adding to hot skillet. Cook shrimp until they are bright pink, about 2 minutes. Set shrimp aside with ham. Turn down heat in skillet and add mushrooms and 1 tablespoon of butter. Cook until mushrooms start to get tender. Add garlic and cook until garlic starts to brown. Add chicken broth, and make sure you scrape the bottom of skillet to get the good flavors. Turn up the heat and cook until broth reduces by about half. Return shrimp and ham to skillet. Add in remaining butter and cook (stirring often so nothing sticks) until sauce thickens. Serve over the grits you cooked earlier and garnish with fresh herbs or chopped green onions.
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LOCAL, NON-CERTIFIED
Mushrooms-N-More, NC
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NON-LOCAL, CERTIFIED ORGANIC
We only have local organic garlic about half the year in NC so when we run out we have arranged to get Certified Organic Garlic from a California.
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LOCAL, CHEMICAL FREE, NATURALLY GLUTEN-FREE
Classic-style, authentic polenta from new crop white or yellow flint corn, Anson Mills polenta displays appealing floral corn aroma and flavor, and a silky, beaded texture when properly cooked. Produced whole-grain and fresh from the mill, this is the finest new crop polenta in the United States.
Anson Mills, SC
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LOCAL, CHEMICAL FREE, NATURALLY GLUTEN-FREE
Who said corn is supposed to be white or yellow? Native Americans and European settlers grew corn in every color of the rainbow, and those colors had deep meaning as well as distinct, diverse flavors and aromas. The corn for Anson Mills Native Fine Blue Corn Grits belongs to the Cherokee Nation in the mountains of the Carolinas. Slow-cooked grits made from this fresh new crop blue corn have the fragrance and taste of mountain terroir and sweet corn, with intriguing background notes of chestnuts. Always soak blue corn grits overnight and use our recipe for Anson Mills Antebellum Coarse Grits. Don’t be tempted to use dairy to cook blue grits, but do whisk butter in at the end.
Anson Mills, SC
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LOCAL
Our Pepper Jack is the perfect union of mellow Monterey Jack with spicy jalapeños. As the hallmark of Southwestern recipes, it’s the creamy cheese with attitude that livens up everything it touches.
Ashe County Cheese, West Jefferson, NC
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LOCAL
Fresh mountain made butter from happy mountain cows.
Ashe County Cheese, West Jefferson, NC
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LOCAL, PASTURE RAISED
A savory slice of the good life sure to please a hungry crowd any time of the day or night. Simply fill a frying pan with these uncooked, sliced palate pleasers. First, the alluring aroma of that unmistakable hickory smoke wafts from the kitchen. Come closer. Next, you'll hear the enticing sound of Virginia Country Ham sizzling in the pan. So easy, so convenient, so delicious for any meal of the day. Vacuum-packed.
**As per USDA regulations, Country Ham is cured with nitrates.
Edwards Hams, Surry County, VA
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LOCAL, WILD CAUGHT
Shrimp - LARGE Size 26/30 count (headless, in shell)
1# pack fresh frozen from Pamlico Sound, NC
Locals Seafood, NC
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LOCAL, WILD CAUGHT
Peeled Shrimp - LARGE Size 26 to 30 count (headless, shelled, and deveined)
1# pack fresh frozen from Pamlico Sound, NC
Locals Seafood, NC
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