Recipe courtesy Chef Holly Chute, Executive Chef, Governor’s Mansion. Find Holly on Twitter @ChefHollyChute!
Ingredients
- 1 cup grits
- 1 cup shredded cheddar
- ¼ cup Oliver Farms Pecan Oil or Butter
- 1 cup country ham, fine dice
- ½ cup diced scallions
- ½ cup red pepper, fine dice
- ½ cup yellow pepper, fine dice
- 1 cup heavy cream
- 4 cups water
- 2 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
Shrimp Ingredients
- 1 pound 26-30 count shrimp, peeled and deveined, tail on
- ¼ cup olive oil
- 1 Tbsp Dijon mustard
- 1 tsp minced garlic
- 2 Tbsp fresh lemon juice
- Salt and pepper
Kebob Ingredients
- 1 red pepper, seeded, membrane removed, cut in 1” squares
- 1 yellow pepper, seeded, membrane removed, cut in 1” squares
- 1 red onion, peeled, cut in 1” squares, separate layers
Instructions
Cook diced ham in butter or oil until almost crisp. Add diced peppers and scallions. Cook until soft. Add cream, water and spices. Bring to a boil, gradually stir in grits. Bring back to a boil, then lower to simmer. Continue cooking for 45-60 minutes, adding a little more liquid if needed; they need to be thick. Remove from heat and stir in cheese until melted. Pour into greased 9” x 13” pan. Chill overnight.