Instructions: In a large skillet, melt the butter and saute the shrimp and tasso ham on medium heat for 1 minute, or until the shrimp turns pink. Stir in the cream and cheese. Reduce heat to simmer and cook, stirring constantly, until the sauce thickens. Set aside and keep warm.

In a small bowl, mix together the hot grits and peppers and form the mixture into 4 cakes. Place 1 cake on each serving plate and pour the reserved sauce over the cakes. Garnish with the chives and serve immediately.

YIELD: 4 SERVINGS

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