Shrimp and Grits

1 pound peeled and deveined shrimp.
2 Thick slices country ham- chopped

2 garlic cloves diced

Tbsp. butter

1 cup - water

1 cup - milk

1 cup - heavy cream

1 cup - melted butter

1 teaspoon - salt

1/4 cup jack cheese

1 cup - yellow grits 

Sauce:

Juice of 1 lemon

1 stick - butter, melted

4 - egg yolks

1/2 cup - heavy cream

To prepare the grits:

Bring all liquid ingredients and salt to a low boil. Add stir in grits slowly on medium to low heat. Stir and watch for 20 minutes, Add the cheese cover and finish on very low heat for 30 minutes.

Meanwhile: Brown the ham in a skillet and remove.

In the same skillet saute the shrimp in butter and garlic until just pink, add back the ham and remove from heat.

To prepare sauce:

In a bowl whisk lemon juice and butter into egg yolks in a slow steady stream. In a double boiler on medium bring the heavy cream to a simmer while stirring. Remove from heat and add a small ladle of the hot cream slowly to the egg yoke mixture slowly while whisking to temper the yokes. Place the double boiler back on medium heat and whisk in the yoke mixture. Continue to slowly whisk until desired thickness is reached and remove from lower boiler. 

To serve:

place a good helping of grits in a bowl, top with shrimp, ham and sauce.