Foundation Shrimp And Grits

A slightly revised rendition of a low country classic. The low country is the coastal areas of the South East, whose epicenter is Charleston, South Carolina or Savannah Georgia. Don't be scared off by the grits, there are plenty of tastes and textures going on, and this is a great dish to introduce your palette to ground corn. While shrimp is not unknown as a breakfast item, this is usually served as a dinner entrée. Lots of protein and carbs, and really very little fat. Pictures coming soon, or rather the next time I make this.

Per Serving
3/4 cup cooked grits (cook according to directions on box)
1/4 cup shredded cheese (sharp cheddar works well)
Hot Sauce (optional)

1 slice of deli ham
olive oil
(Traditionally bacon is used and the rendered fat of the bacon is used to sauté the vegetables)

1/4 cup diced red pepper
1/4 cup diced yellow pepper
2 cloves garlic

6 good size shrimp

Start grits boiling, near the end add the shredded cheese and keep stirring. Hot sauce may be added as well.
Slice the ham into bite slice pieces and cook in sauté pan until brown. Remove ham from pan and add a tbl of olive or canola oil. If bacon is being used, then cook bacon until crisp, remove from pan and use bacon grease instead of oil.

Sauté garlic and vegetables until soft.
Remove garlic and vegetables from pan

Cook shrimp until pink and just done. More oil may be required.

To plate, pour grits onto serving dish, top with shrimp and vegetables and then ham and crumbled bacon.

Enjoy