SHRIMP AND GRITS WITH HAM AND SAUSAGE TOPPING

6 cups water
2 teaspoons table or sea salt
2 or 3 tablespoons Unsalted butter
1-1 1/2 cups  Quick Grits (NOT instant grits)
1/4 cup whipping cream,i used milk

1/2 cup country ham, chopped
1/2 pound smoked pork sausage, cut in circles
2 tablespoons Unsalted butter
24 large gray shrimp, peeled, deveined, tails left on
2 tablespoons tomato paste (Optional)
1/4 to 1/2 teaspoon fresh garlic, smashed, peeled, minced
1/4 teaspoon paprika (or PINCH of Cajun spice if you want it
HOT)
4 tablespoons peeled and minced green onion
4 tablespoons fresh tomato, peeled, seeded and diced
1 tablespoon water

Bring water and salt to a rolling boil. Stir in grits. Reduce
heat to low and cook, covered over low enough heat to keep a
SLOW boil.
Stir well occasionally, until grits are thick and creamy,
approximately 30 minutes. Grits should be VERY soft
(NOT still grainy), they should be slightly thick but still
"run" easily from the spoon. If they don't add some more water
and continue cooking. Remove from heat. Stir in cream and rest
of butter. Keep warm.
While grits are cooking, saute' ham and sausage in 1 tablespoon
butter until they are done. Remove and set aside.
Add another tablespoon butter to the pain. Melt it and add 2
Tablespoons Tomato Paste if desired. Stir it constantly several
minutes and allow it to caramelize/brown. Add garlic and paprika
(or Cajun spice). Saute' 1/2 to 1 minute. Do NOT brown garlic
or it will be bitter. Add shrimp and saute' them:
2 minutes for medium shrimp, 3 minutes for large shrimp.
Add green onion, tomato, water. Stir in quickly.
Add rest of butter if any. Add back the reserved ham and sausage.
Spoon grits onto plates. Add 5 or 6 shrimp per person on grits
and spoon topping over each. Makes 4 servings.

ENJOY!!!