SHRIMP AND GRITS ENJOY DAN:

                            SHRIMP AND GRITS by CHEF DAN:

Serves 2

GIT INGREDIENTS:

4 cups chicken broth

1 tablespoon kosher salt

1 cup Palmetto Farms Stone Yellow Ground Grits

SHRIMP:

2 slices cooked ham, diced

1/2-onion, chopped

2 garlic cloves, smashed

1 bell pepper, chopped

1/2-cup chicken stock

1 bay leaf

1 teaspoon Cajon seasoning

1 pound shrimp, peeled and deveined

1 (10.5 Oz) can RO*TEL diced tomatoes with green chilies

1 tablespoon butter

1/2-cup shredded sharp cheddar cheese.

1 tablespoon lemon juice

1 tablespoon EACH dried parsley and dried chives

DIRECTIONS:

1.   Bring broth to a boil in a pot.

2.   Pour in salt and slowly pour in grits, stirring continually to eliminate any lumps.

3.   When all the grits are incorporated turn don heat to low simmer.

4.   Cook stirring often for 35 minutes.

5.    Reserving 1/3 of the shrimp whole and cut the rest into 3-4 pieces.

6.   Set aside.

7.   Heat butter in a skillet over medium-high heat and when sizzling.

8.   Add onions, garlic and bell pepper and sauté for 4 minutes.

9.   Add shrimp and ham and sauté for 1 minute.

10.                Add stock, and next 3 ingredients and let boil down for 5 minutes.

11.                Stir the butter and cheese into the grits.

12.                Spoon out some grits into individual bowls, and top with lemon juice, paisley and chives.

13.                Spoon some shrimp mixture over the grits, making sure 1 whole shrimp is in each bowl.

ENJOY DAN:                            SHARING LIFE, LOVE, AND FOOD!!