3 ounces country ham thinly sliced cut into strips
10 cups ears of corn grated
1 cup corn kernels fresh (from 2 ears)
1 cup lager
0.3 cup milk plus more for stirring
0.3 cup roasted pecan butter unsweetened (see Note)
45 servings pepper freshly ground
45 servings salt
1 pound shrimp shelled deveined (large)
6 ounces sugar snap peas trimmed
0.5 onion sweet thinly sliced (large)
6 tablespoons butter unsalted
Equipment
bowl
frying pan
sauce pan
whisk
Directions
In a saucepan, simmer the grated corn and juices with the 1/4 cup of milk over moderate heat, stirring, until thick, 4 minutes. Season with salt and pepper and fold in the pecan butter; keep warm.
In a large, deep skillet, melt 4 tablespoons of the butter.
Add the ham and cook over moderately high heat, stirring, until lightly browned, about 5 minutes.
Add the onion, snap peas and corn, season with salt and pepper and cook until crisp-tender, about 5 minutes.
Add the shrimp and cook, stirring, until they just begin to curl, about 3 minutes.
Add the lager and bring to a boil. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes. Swirl in the remaining 2 tablespoons of butter.
Whisk a little milk into the grits so it's the consistency of polenta; heat until warm. Spoon the grits into shallow bowls, top with the shrimp saut and serve at once.
