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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 shitake mushrooms, thinly sliced
3 minced garlic cloves
˝ 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

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