1 cup stone-ground grits
2 ounces butter
¼ cup Parmesan cheese
24 large peeled shrimp
Olive oil
½ cup diced tasso ham
¼ cup diced shallots
¾ cup corn
¾ cup diced tomatoes
¾ cup lima beans
White wine (to deglaze)
Tabasco sauce
Lemon juice
2-4 ounces butter

Cook grits according to package directions, then whisk in 2 ounces of butter and ¼ cup of Parmesan cheese. Keep warm until service. Start the shrimp in a large, hot sauté pan with olive oil. After cooking on one side for about 2 minutes, flip shrimp. Add tasso ham and shallots, cook for about 2 minutes. Next add corn, tomatoes and lima beans, cook until heated thoroughly. Deglaze the pan with white wine, Tabasco sauce and lemon juice. Remove from heat. Swirl in 2 to 4 ounces of butter. Serve with ¾ cup of grits topped with shrimp and succotash. Salt and white pepper to taste.