Pimento Cheese Grits with Shrimp and Country Ham
Serves 4 main dishes
This is a remarkably easy recipe that tastes like something you’d get in a restaurant.
Pimento Cheese Grit
- 2 cups chicken broth
- 2 cups milk
- ¼ teaspoon kosher or sea salt
- 1 cup stone ground grits (not quick cook)
- ½ cup chopped pimentos
- 2 tablespoons juice from pimentos
- 1 cup shredded sharp cheddar cheese
Bring chicken broth, milk and salt just to a boil over medium heat, then add the grits in a steady stream, whisking as you go. Reduce heat to medium-low and whisk constantly for the first 2 minutes (this will prevent lumps), then switch to a wooden spoon and stir occasionally. Cook for 20-25 minutes until thick and soft. After 15 minutes, add in pimentos and juice from pimentos; stir well. When grits are done, stir in cheese and serve, topped with ham/shrimp.
Sauteed Country Ham and Shrimp
- 4 oz country ham, sliced very thin
- 12 oz raw shrimp, peeled and deveined
Spray a large saute pan with non-stick spray. Add country ham and saute, until cooked through (about 5 minutes). If the pan gets dry, add ¼ cup water. Once ham is cooked, add in shrimp and saute until they are pink and firm. Add water if pan gets too dry. Do NOT season with salt, as the country ham already has loads of salt. Serve over top pimento cheese grits.
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