February 2013

GEORGIA COUNTRY HAM SHRIMP AND GRITS 2 TABLESPOON CANOLA OIL 4 OUNCES COUNTRY HAM, DICED FINE 2 CLOVES GARLIC, MINCED 1 VIDALIA ONION, DICED 1 RED PEPPER, DICED 1 YELLOW PEPPER, DICED 1 28 OUNCE CAN DICED TOMATOES ¼ CUP WHITE WINE ¼ TEASPOON DRIED THYME OR 1 SPRIG FRESH THYME SALT & PEPPER 1 POUND GEORGIA SHRIMP, MEDIUM, PEELED AND DEVEINED 1 ½ CUPS GRITS COOKED IN 6 CUPS WATER WITH ½ CUP HEAVY CREAM, SALT AND 2 TABLESPOON BUTTER. FINISH COOKED GRITS WITH ½ CUP GRATED SHARP CHEDDAR OR GOUDA. IN A LARGE SAUTE PAN OR SKILLET, HEAT CANOLA OIL. ADD COUNTRY HAM AND COOK UNITL CRISP. ADD ONIONS, GARLIC AND PEPPERS, COOK UNTIL SOFT. ADD WHITE WINE SCRAPING UP BITS OFF BOTTOM OF PAN. COOK FOR 5 – 10 MINUTES. ADD TOMATOES, THYME AND SALT AND PEPPER, SIMMER FOR 20 MINUTES. JUST BEFORE SERVING, ADD SHRIMP AND COOK 3 – 4 MINUTES UNTIL SHRIMP ARE JUST COOKED THROUGH. SERVE OVER GRITS. SERVES 6 – 8.