In a saucepan, bring the chicken broth to a boil. Gradually stir in the Nora Mill grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally until the grits are creamy. Stir in butter, and season with salt and black pepper to taste.

Roast the Tomatoes

Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 15-20 minutes until soft and slightly caramelized.

Cook the Shrimp

In a skillet, add the diced Virginia ham and cook over medium heat until crispy. Add the chopped red onion and minced garlic, cooking until the onion is translucent. Add the shrimp to the skillet and cook until pink, about 3-4 minutes.

Make the PBR Jus

Pour the PBR beer into the skillet, scraping any brown bits from the bottom. Let it simmer for about 5-7 minutes until it reduces slightly and thickens.

Serve

To serve, place a generous scoop of the creamy grits on a plate, top with the sautéed shrimp and ham mixture, roasted tomatoes, and garnish with fresh parsley.