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Country Ham, Shrimp & Grits Kabobs

SAV22Recipe courtesy Chef Holly Chute,
Executive Chef, Governor’s Mansion
@ChefHollyChute

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Grits
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
1 cup grits
1 cup shredded cheddar

Shrimp
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

Kabobs
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

Grits
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.

Shrimp
Combine olive oil, Dijon, garlic, lemon juice, salt and pepper in a bowl. Add shrimp to mixture and marinate about 30 minutes.

Kabob assembly
Cut grits into 1” squares. Broil in oven on both sides until golden. Thread wooden skewers with 1 grits cube then pierce one piece each of red pepper, yellow pepper and red onion. Chill until ready to use.

Set the EGG for indirect cooking at 350ºF/177ºC. Place skewers on the cooking grid; close dome and cook 5-7 minutes or until shrimp are opaque. Use spatula to carefully lift from underneath.

SAV11