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Ingredients

• 4 cups water
• 1 teaspoon salt
• 1 cup uncooked stone-ground yellow grits
• 1/2 cup unsalted butter, divided
• 1/4 cup (1 ounce) freshly grated Parmesan cheese
• 2 tablespoons olive oil, divided
• 3/4 cup fresh lima beans
• 1/4 cup chopped onion
• 2 tablespoons chopped celery
• 2 tablespoons chopped carrot
• 1/2 cup water
• 3/4 cup fresh corn kernels
• 24 large raw shrimp, peeled and deveined
• 1/2 cup diced tasso ham
• 1/4 cup diced shallot
• 2 tablespoons white wine
• 3/4 cup grape tomato halves
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon Tabasco sauce
• Salt to taste
• Ground white pepper to taste

Description

Chef Norman's Shrimp And Grits With Succotash Is As Pleasing To The Palate As It Is Appealing To The Eye – No Surprise That It's A Real Hit On The Florida Panhandle. I Agree With John, Who Says That Shrimp And Grits With Succotash "is Well Suited F

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