Shrimp and Grits

4 cups water
1 cup yellow corn grits (or white)
2 tablespoons butter
2 cups shredded cheddar cheese
½ pound cured ham (chopped into bit size pieces)
2 tablespoons olive oil
4 tablespoons diced green onions
2 tablespoons diced red pepper
2-3 tablespoons white wine
1 cup cream
pinch of cracked black pepper
1 pound uncooked (20 medium) shrimp, peeled and de-veined with tails on
Chopped green onion tops or chives

Bring water to a boil; add grits and cook until water is absorbed 10-15 minutes; remove from heat and stir in butter and cheese; set aside and keep warm.

In a deep skillet over medium to medium high heat brown the chopped ham with 2 tablespoons olive oil; add the onions and peppers; cook for 3-5 minutes till tender. Add the white wine and the shrimp; sauté till shrimp is pink and shaped like a C. Remove shrimp from pan and set aside.

 Slowly add the cream and pepper; cook till cream thickens and reduces, 2-3 minutes; add the shrimp back into the pan; stir and heat for 1 minute.
Divide grits into serving bowls, top with shrimp and sauce; garnish with fresh chopped green
onion tops or fresh chives.

Serves 4-6

ENJOY!