Old Firehouse Restaurant's Hollywood Shrimp

Hollywood shrimp:

Oil, for sautéing
1/2 pound sliced country ham
3 pounds (21 to 25 count per pound) shrimp, peeled and deveined
2 tablespoons minced garlic
8 ounces (2 sticks) butter, melted

Heat the oven to 400 degrees.

In a large lightly oiled skillet, sauté the country ham over medium heat until crisp, about 8 to 10 minutes. Remove from heat and cool slightly, then slice or chop; the restaurant juliennes the ham.

In a large casserole (about 11 by 15 inches), place the peeled shrimp in a single layer. Top the shrimp with the minced garlic, country ham and drizzle with melted butter. Place the casserole in the oven and cook just until the shrimp are opaque and firm, about 15 to 25 minutes. Serve the shrimp over the cooked grits.

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Grits:

2 cups water
2 cups milk
2 tablespoons butter
1 tablespoon kosher salt
1 cup grits
2 tablespoons heavy cream

In a 3-quart stock pot, combine the water, milk, butter and salt.

Bring the mixture to a boil over high heat, then stir in the grits. Reduce the heat and cook, stirring occasionally, until thickened, following the package instructions.

Remove from heat, and stir in the cream for added richness.

This makes about 4 cups cooked grits. Serve immediately.

Makes 6-8 Servings