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1
To make the sauce, melt the butter in a small saucepan over medium heat, and stir in the flour.
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2
Cook, stirring with a wooden spatula, until the roux reaches a medium-tan color, at least 8 minutes.
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3
Slowly whisk in the stock and heavy cream.
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4
Bring to a boil, whisking, and cook until the sauce has thickened and coats the back of the spoon, about 10 minutes.
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5
Whisk in the Worcestershire sauce and hot sauce.
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6
Taste for seasoning and keep warm.
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7
To cook the grits, combine the butter and stock in a medium saucepan and bring to a boil over medium heat.
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8
Slowly whisk in the grits and simmer, whisking frequently, for 5 minutes.
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9
Add the tomato paste, cream, and cheese.
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10
Keep whisking for another 2 to 3 minutes, until the grits become creamy.
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11
Keep warm.
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12
Season with salt to taste.
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13
To cook the shrimp, combine the Cajun seasoning, paprika, Italian seasoning, and pepper to taste in a bowl.
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14
Season the shrimp with the seasoning mix.
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15
Melt the butter in a 12-inch skillet over medium heat.
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16
Add the minced garlic and stir for 30 seconds.
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17
Add the shrimp and cook until just cooked through, about 1 1/2 minutes per side.
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18
Transfer the shrimp to a plate, and stir the pan drippings into the sauce.
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19
To serve, place a few heaping spoonfuls of grits onto each plate, top with several sizzling shrimp, drizzle with the sauce, and top with a few cubes of country ham.
