Shrimp and Grits.. True Southern Goodness

Allyn and I made this "lick your plate" dish tonight that did not disappoint. I think it was the best shrimp and grits I have ever had. We tweaked here and there and this is what we came up with. Enjoy y'all!

Ingredients:

- 4 servings cooked grits (add 1/4 cup Velveeta and 3 Tbsp. cream from dish)

- 3 Tbsp. olive oil

- 1 1/2 cups pre-cooked cubed ham (add to that 1/2 Tbsp. Tony's seasoning)

- 1 cup diced leeks

- 3 Tbsp. diced onions

- 4 Tbsp. diced green peppers

- 20-30 large shrimp (peeled and de-veined)

- 5 Tbsp. white wine

- 2 cups heavy cream

- salt and pepper

Directions:

Cook grits according to directions; add velveeta and set aside and keep warm. Heat oil in a large pot or dutch oven over medium-high heat. Add ham and seasoning and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30-45 seconds or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper to taste. Take 3 Tbsp of the cream sauce and stir it into the prepared grits. Pour shrimp mixture back into large pot and stir to combine. To serve place grits on plate and spoon shrimp mixture over it. The sauce will soak through the grits and pool on the plate. Enjoy!