Shrimp and Grits

Yield - 4 people

1 T canola oil
1 yellow onion, diced
1 red bell pepper, diced
1/4 c minced cooked country ham
4 cloves of garlic, minced
1/4 c dry white wine
1/4 c water or shrimp stock
1 lemon, juiced
1# - 21-25 ct. fresh, wild American shrimp, peeled and deveined
6 oz unsalted butter, cut into 1 inch cubes
2 T chopped parsley
Tabasco, salt and pepper to taste
6-8 c cooked grits (we use Falls Mill from Belvidere ,Tenn.)

Using a stainless steel saute pan, heat the oil over medium heat and slowly cook the onion and pepper until soft. Add in the country ham and garlic and cook for one more minute. Pour in the white wine, water, lemon juice and cleaned shrimp. Cook over medium heat until the shrimp are just cooked through and there is about 2 T of liquid left in the pan. Let cool for 2 minutes and reduce heat to low. Using a wire whisk, add in butter about 5 cubes at a time whisking constantly until all butter is incorporated. Add chopped parsley, Tabasco, salt and pepper to taste. Spoon over the grits and enjoy.