Heat olive oil in heavy sauce pan, add shrimp shells and cook, stirring until they turn pink. Add onion, celery, garlic, herbs and seasonings, and sauté together. Add wine then water, bring to boil, reduce to simmer for one hour. Strain shells and solids, reserve stock.
Place stock in sauce pan and reduce to approximately four cups. Add salt and pepper to taste. Combine butter and flour and knead into paste, then slowly whip into reduced stock a little at a time to thicken. Bring to a boil, reduce to simmer for 10 minutes. (strain) and reserve warm.
Heat olive oil in large sauté pan, add ham and cook, stirring until brown and crispy. remove with slotted spoon and reserve. Add shrimp and more oil (if needed), in a single layer and cook until pink on both sides. Shrimp should be a little under cooked, remove and reserve with ham. When all shrimp are cooked, combine ham and shrimp with warm reserved sauce, taste for seasoning, add hot salsa if desired.
In 4 quart sauce pot with lid, bring water and salt to a boil. slowly add grits, stirring until grits begin to thicken; cover. Turn heat on low and simmer, stirring occasionally until grits are tender and thick. Add cheese and butter, taste and season with salt and pepper
To serve, place portion of grits in bowl, place shrimp around grits, then ladle with sauce and top with green onions.
reserve partially cooked shrimp, add to hot sauce to finish cooking then serve,
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|Serving Size: 1 Serving (706g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 186 (43%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 234.8mg||72 %|
|Sodium 1020.3mg||35 %|
|Potassium 399.8mg||11 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 29.5g|
|Protein 29.6g||42 %|
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Calories per serving: 437
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