2/3 pound shrimp, 26-35 ct.
2 tablespoons butter
4 ounces country ham, rinced in cold water and julienned
1 teaspoon garlic, finely chopped
Pinch of Cajun spice, or cayenne pepper (optional)
1/2 cup fresh tomato, seeded and diced
4 tablespoons green onion, tops only, chopped
1/2 cup chicken stock or water
Method for the topping:
1. While the grits are cooking, peel and devein the shrimp. If desired, swish the shrimp in a bowl of cool, salted water to remove any impurities. Repeat. Finish with a cool water rinse, drain and set aside.
2. When the grits are ready, prepare the topping. In a large skillet, saut� the shrimp in a tablespoon of butter over medium heat for 1 to 2 minutes, until they are just cooked through. Remove and set aside.
3. In the same skillet, saut� the country ham for 1 to 2 minutes.
4. Add the garlic and cayenne, if using, and saut� 30 seconds. Add the tomatoes and green onions and saut� 30 seconds.
5. Return the shrimp to the skillet, add water or chicken broth and simmer briefly. Swirl in the remaining tablespoon of butter.
6. To serve, spoon four equal portions of the grits into four bowls. Place 5 or 6 shrimp on top of each portion of grits and spoon on equal parts of the topping, including some of the liquid. Serve at once.
