Shrimp and Grits

 
 
Shrimp and Grits

2 cup quick cooking grits
2 tablespoons olive oil
1/2 cup cubed ham
4 Tablespoons chopped onion
20 large shrimp, peeled and deveined (tails on)
3 cup heavy cream
2 cups water
1/2 teaspoon black pepper
1 chopped scallion (for garnish)
2 cups sharp cheddar cheese
6 strips of bacon
 Salt
 2 Tablespoons white wine
1 tomato diced into small pieces


Fry bacon until crisp.  Set aside for later use.  Reserve grease and add olive oil, bring to medium heat.  Add chopped onion and ham, then saute^ until onions are translucent. Add shrimp and cook until pink, about 1 to 2 minutes.   Remove shrimp and set aside.  Add wine to the pan with the onion and ham and cook for 30 seconds, slowly add cream and let reduce until thickened, (about 5 to 10 minutes), season with salt and pepper.

In separate pan, cook grits with 2 cups of water and 2 cup heavy cream, sprinkle of salt. (about 20 minute cook time)  Grits should be smooth and creamy when cooked. Add 2 cups of cheddar cheese to grits and set aside.    Spoon equal amounts of grits into bowl, place 5 shrimps, tails up, around edge of plate, spoon sauce over  grits.  Crumble bacon and sprinkle over sauce, adding a touch of the diced tomatoes and chopped scallions for garnish.