Shrimp and Grits with Succotash

Ingredients

• 2 tablespoons carrots chopped
• 2 tablespoons celery chopped
• 0.8 cup ears corn fresh
• 0.8 cup grape tomatoes 
• 4 servings pepper white to taste
• 0.5 cup ham diced
• 1 tablespoon juice of lemon fresh
• 0.8 cup lima beans *soaked overnight fresh
• 2 tablespoons olive oil divided
• 0.3 cup onion chopped
• 1 ounce parmesan cheese freshly grated
• 24 large shrimp raw deveined peeled
• 1 teaspoon salt 
• 4 servings salt to taste
• 0.3 cup shallots diced
• 1 cup grits yellow stone-ground uncooked
• 0.1 teaspoon all the tabasco sauce you handle 
• 0.5 cup butter unsalted divided
• 0.5 cup water 
• 4 cups water 
• 2 tablespoons wine 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Bring 4 cups water and 1 teaspoon salt to a boil in a medium, heavy saucepan; gradually whisk in grits. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often.
2. Remove from heat, and add 1/4 cup butter and Parmesan cheese, stirring until cheese melts; cover and keep warm.
3. Heat 1 tablespoon oil in a sauté pan or large skillet over medium-high heat; add lima beans, onion, celery, and carrot; sauté 2 minutes.
4. Add 1/2 cup water; cover, reduce heat, and simmer 15 minutes.
5. Add corn; cook, uncovered, 3 to 5 minutes.
6. Remove vegetables from pan; keep warm.
7. Add remaining 1 tablespoon oil to pan, and heat; add shrimp, and cook 1 to 2 minutes on each side.
8. Add ham and shallot; cook 2 minutes.
9. Add white wine, and cook to deglaze pan (stirring to loosen particles from bottom of skillet).
10. Add lima bean mixture and tomato halves to pan. Cook 1 to 2 minutes or until heated through. Stir in remaining 1/4 cup butter, lemon juice, and Tabasco sauce; season to taste with salt (about 1/4 teaspoon) and white pepper.
11. Serve shrimp and succotash over hot grits.