2 c chicken broth
1¼ c milk
1 tsp salt
1 c quick-cooking grits (not instant)
½ T unsalted butter
1 oz Havarti cheese, shredded (⅓ c)
1 T grated Pecorino Romano cheese
24 (about 1 lb) peeled and deveined jumbo shrimp
1 tsp Old Bay seasoning
1½ tsp olive oil
2 oz lean smoked ham steak, finely chopped
¼ c minced shallots
½ c canned fire-roasted diced tomatoes with green chiles, drained
⅔ c chicken broth
1 bay leaf
1 T fresh parsley, chopped
1 lemon wedge
3 T sliced scallions, for garnish
For the grits: In a medium pot, combine ¼ c water, the chicken broth, milk, and salt and bring to a boil over medium heat. Slowly stir in the grits. Return to a boil, reduce the heat to the lowest setting, cover with a fitted lid, and simmer, stirring every 5 minutes or so to prevent the grits from sticking to the bottom, adding more water if necessary, until smooth like cream of wheat, 28 - 30 minutes. Stir in the butter and cheeses, remove the pan from the heat and keep warm.
For the shrimp: Sprinkle the shrimp with the Old Bay. Heat a large saute pan over high heat. Add 1 tsp of olive oil and the shrimp and cook until browned, about 1 minute. Flip the shrimp and cook 1 more minute or until opaque. Transfer the shrimp to a plate.
Reduce the heat to medium low and add the remaining ½ tsp of oil and the ham. Cook until slightly browned, 3 to 4 minutes. Add the shallots and cook, stirring until golden, 2 to 3 minutes. Add the drained tomatoes, chicken broth, bay leaf and black pepper to taste. Increase the heat to medium and simmer until the sauce thickens and reduce slightly, 8 to 10 minutes. Remove the pan from the heat, add shrimp and parsley, and finish with a squeeze of lemon juice. Stir well and discard the bay leaf.
Divide the grits among 4 serving plates and spoon the shrimp and sauce over the top of each. Sprinkle with the scallions and serve.