Shrimp and Grits with Hickory Smoked Ham Recipe

Shrimp & Grits with Hickory Smoked Ham


Prep Time

Total Time

Gluten Free


20 min

1 hr


You'll love this twist on a classic shrimp and grits recipe. Cheesy grits are topped with a creamy mixture of shrimp, Jones ham and mushrooms.

Double Cherrywood Smoked Fully Cooked Half Glazing Ham

This recipe is made with

Boneless Glazing Ham

Product Information

You can also make this recipe with

Country Club Boneless Slicing Ham Country Club Boneless Slicing Ham


4 slices Jones Dairy Farm Ham, cut into small cubes  
2 pounds large shrimp, peeled and deveined
2 tablespoons flour
1 tablespoon olive oil
8 ounces mushrooms, sliced
3 garlic cloves, minced
1/3 cup lemon juice
1/2 cup green onion, thinly sliced
2 teaspoons hot sauce
4 cups chicken broth
2 cups stone-ground grits
1 teaspoon salt
1 cup half and half
1 cup cheddar cheese, grated


Step 1
Heat medium skillet over medium-high heat. Add ham and cook until crisp, about 8 minutes.

Step 2
Remove from pan and drain ham on paper towels. Toss shrimp with flour. Set aside.

Step 3
Add olive oil and mushrooms to pan, cook for 4 minutes or until the mushrooms begin to brown.

Step 4
Add shrimp and cook until just pink. Add garlic and cook for 1 minute. Add lemon juice, green onions, hot sauce, salt and reserved ham.

Step 5

For the cheese grits, bring chicken broth to a boil in medium saucepan. Whisk in grits and salt. Cook, stirring occasionally, until grits have thickened, about 30 minutes.

Step 6
Add half and half and cook for another 10 minutes. Remove from heat and add cheese. Stir until combined.

Step 7
Serve ham and shrimp mixture over cheese grits and garnish with additional green onions.

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