VIRGINIA-STYLE SHRIMP & GRITS

Grits or hominy was one of the first truly American foods. Native Americans ate a mush made of softened corn or maize. When the colonists came ashore in Jamestown, Virginia in 1607, the Native Americans offered them bowls of this boiled corn substance. The Native Americans called it "rockahomine", which was later shortened to "hominy" by the colonists.

Traditional shrimp and grits include bacon in place of the Virginia ham. Creole, Charleston, and New Orleans style shrimp and grits usually include andouille sausage and Creole seasoning. This is Virginia style, so it includes Virginia ham.

Grits

1 cup chicken stock, broth, or water

1 cup whole milk 
½ t sea salt 

1 cup stone ground yellow or white grits (not instant)

¾ cup grated sharp cheddar cheese

1 T unsalted butter

1 lb large shrimp (about 6 per person), peeled and deveined

Sea salt and freshly ground black pepper

2 T all-purpose flour

2 T avocado oil

2 T unsalted butter

½ small yellow onion, finely chopped 

1 small red bell pepper, diced

2 cloves garlic, minced

1 cup diced Virginia country ham

1 cup chicken stock

Juice of ½ lemon 

6 scallions, thinly sliced

Hot sauce, for serving

Lemon wedges, for serving

In a medium saucepan, bring water, milk, and salt to a boil.

Gradually whisk in the grits, reduce heat to the lowest setting, cover, and simmer, about 15 to 18 minutes, stirring frequently.

Remove from heat, stir in cheddar cheese and butter. 

Cover and keep warm until ready to serve.

While grits are cooking, put shrimp in a shallow bowl, season to taste with salt and pepper and toss with flour to coat. Shake off excess flour.

In a skillet, heat oil over medium heat and cook shrimp, in two batches, until a light golden brown, about 2 minutes. Transfer to a plate.

Return skillet to medium-low heat and add the butter and sauté the onion and bell pepper for 3 or 4 minutes. 

Add garlic and sauté another minute.  

Return the shrimp with its juices to the skillet, along with the ham, chicken stock, and  lemon juice.

Cook, stirring frequently, about 2 minutes.

Spoon grits into 2 warm bowls, spoon on the shrimp mixture, top with sliced scallions and serve with extra hot sauce and a wedge of lemon.

Serves 2