Peter Tucker: Hello! My name is Peter Tucker. We are here at Wintergreen Resort in Virginia and I am going to show you how to make Shrimp and Grits with Tasso ham today. And here is how to make the grits. We take two cups of milk, put into our pot. Turn on the fire. Then we have got two cups of chicken broth. Then I add that to the pot and one stick of butter. And now that our liquid has begin to bubble, we will turn our heat down to medium and add one cup of stone ground grits. Now, you wan to stay with these for a while and stir them. You can keep it on medium heat for a while and make sure you always stir them and they will stick to the bottom of the pan. Keep it on low and keep stirring. So it's been about 20 minutes and our grits have cooked here. We have been cooking on low heat for a while and then starting to pull away from the side of the pot. So, now we are going to turn the heat off. And we are going to add three quarters of a cup of parmigiano-reggiano. We are just going to stir that in until it is well incorporated. Remember heat off. You don't want to bunch of brown stuff on the bottom here of your nice pot. And then we will add a little bit of salt and some fresh ground black pepper. And then we will stir that in some more. So, now that this is done, we are going to put our lid on here and we are going to keep these grits warm. And then next, I am going to show you how to make the shrimp and the sauce.