Shrimp and Grits

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 servings cooked grits
  • 2 tablespoons olive oil
  • 1/2 cup diced tasso ham*
  • 2 tablespoons diced leeks
  • 2 tablespoons diced onion
  • 2 tablespoons diced green peppers
  • 20 medium to large shrimp, peeled and de-veined, with tails on
  • 1 to 2 tablespoons white wine
  • 1 cup heavy cream
  • Salt and pepper
  • Green onion tops, chopped
  • *Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.
Directions

Cook grits according to package directions; set aside and keep warm.

Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.

Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.

For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.8 42
This was a fantastic recipe! I added a little more to the sauce to make it more flavorful, and my boyfriend loved this recipe! It has been added to our weeknight dinner rotation. item not reviewed by moderator and published
The BEST! This is an annual New Years tradition with friends. We have tweaked it a tad. We use stoneground grits with smoked Gouda and cream. Prosciutto with cayenne instead of Tasso ham. For a meal, this recipe feeds only one. Oh, I add the shrimp to the sauce when I serve. This is delicious!!!! item not reviewed by moderator and published
Really good. Added a bit of cream, butter and cheese to the grits. Added a touch of garlic and cajun spice to the gravy. item not reviewed by moderator and published
This recipe was awesome... I added more vegetables it was awesome!!! Thanks for sharing! item not reviewed by moderator and published
Delicious! i added red bell pepper also and drizzled with white truffle oil...YUMMMMMMMMMMMMM! item not reviewed by moderator and published
I am hooked. This was better than I could have imagine. If you like grits it is wonderful. I am cooking this again tomorrow for the SupperBowl. item not reviewed by moderator and published
I used prosciutto instead, and added alot of cayanne and chedder cheese to my grits. It was GREAT........ item not reviewed by moderator and published
Great recipe BUT....Don't throw those shells away! Make a stock with them and use that stock to shrimpify the grits. item not reviewed by moderator and published
So ... I don't eat pork, beef, or chicken so I was worried that this recipe wouldn't be good without the meat. Boy was I wrong! I beefed up the seasonings with some Old Bay Blackend Seasonings that gave it a nice Cajun flavor. This is FAB. I am having a dinner party soon and I am going to make this recipe and serve it in Martini glasses. OMG, I'm so excited. item not reviewed by moderator and published
I used prosciutto instead of tasso...1) b/c the recipe suggested it and 2) I love prosciutto! This was a pretty easy recipe that came together quickly and tasted delicious. I used pretty large shrimp (16-20 per pound). I added some garlic powder after the wine b/c I looked up tasso and it said it was cured w/ garlic and cayenne pepper. I am not sure if the recipe needed the garlic or not, but it probably didn't hurt. We will definitely make this again and again - for ourselves on a weeknight as well as for company. I wish I had thought to serve this w/ some french bread. item not reviewed by moderator and published

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