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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    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.
    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!!!!
    Really good. Added a bit of cream, butter and cheese to the grits. Added a touch of garlic and cajun spice to the gravy.
    This recipe was awesome... I added more vegetables it was awesome!!! Thanks for sharing!
    Delicious! i added red bell pepper also and drizzled with white truffle oil...YUMMMMMMMMMMMMM!
    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.
    I used prosciutto instead, and added alot of cayanne and chedder cheese to my grits. It was GREAT........
    Great recipe BUT....Don't throw those shells away! Make a stock with them and use that stock to shrimpify the grits.
    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.
    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.
    I had to modify the recipe a little since I couldn't find the ham. I bought small ham cubes and sauted them with about 2 tbl of cajun seasoning. I was making the recipe for a big cast party for local theatre...about 30 people. The onion, bell pepper, and ham were SOOOO good with the shrimp. For ease of service, I put it all together in a big bowl, kept it warm, watched it disappear! The good thing was that we had some left over for breakfast this morning! Yummier today than last night! Thanks, Paula, for a wonderful dish for a chilly fall Georgia night!
     

     
    Angela
    Not a fan, her sauce was not real cajun, never cook shrimp and grits with tasso always with andouille sausage. Had this at a friends house, a few weeks late I cooked the real thing and they loved mine. May be South Carolina does it different and thats fine but her recipe to me is not good.
     
    This recipe was everything that everyone else has said. It was quick and easy until the end. I am impatient and it takes a little time for the cream to thicken. I replaced the Tasso for Andouille sausage. I also did not read the recipe to its end before I decided to make it. I thought the cream sauce was for the shrimp so I made savory grits using the Neely's shrimp and grit recipe. The cream on top of those grits would have been too much because they were cooked using chicken broth and whipping cream. Therefor I used the sauce for the shrimp. It was delicious!!!!!
    On Day one I tried this recipe with creamy cheese grits (gorgonzola cheese) and cherizo sausage. I used what I could find and what I had available on hand. It was a major hit with my husband. On day two I tried it for lunch with inguini pasta and added mushrooms to the cream sauce. Anther hit. This recipe is quick and easy for a mouth-watering special occasion breakfast or, an elegant dinner party for two or more with a salad, crusty bread and fruited ice tea. I will deifinately repeat and vary this recipe over and over for years to come. Thanks Paula for such a wonderful recipe. I just love it. It makes me feel like I've goneto culinary school like I always dreamed of. when money is tight recipes like this make meals at home feel special. It is a must try.
     

     
    Thaks again Paula
    This recipe was a HUGE hit with my family. We're from Louisiana and love southern cooking, but I like to keep it light (without all of the heavy cream sauces and extra fat/calories). I used fat free half and half (Land of Lakes) for the sauce - It was ok, but for the extra calories, I didn't think it really "needed" the sauce (It would have been EXCELLENT without it!!); I also used Manda andouille sausage instead of tasso - because the supermarket didn't carry it. I added a tbs of red bell pepper, celery, and green onion to my veggies and some Tony's seasoning for a little extra flavor!!! I give this one an A+++!!!!
    Our first attempt at Shrimp and Grits outside of ordering off a menu, and it turned out wonderful. We do not have tasso ham where I live in Indiana, so used proscuito...turned out great!
    The first time I made this recipe I followed it to the letter---it was great! The next time I made it, I replaced the tasso with andouille sausage----OMG absolutely unbelievable! If you like things a little on the spicy side---dice up some andouille---you will not be disappointed.
    Recenty ate at Uncle Bubba's in Savannah. Didnt realize Bubba is Paula brother. On second visit we tried the Shrimp and Grits. I came home went on line to find recipes for Shrimp and grits. Made this one and it tasted suprisingly like what we had a Bubba's. Could be the same recipe?
     

     
    If you go to Bubba's, try the fried pickles too. His roated oyster are to die for!
     

     

     

     

     

     

     

     

     

     

     

     
    AMAZING!!!! I made this for my 5 year old - her favorite foods are shrimp and grits, but she had never had them together. She LOVED it! I was surprised at how much I liked it as well. I'm generally not a big fan of grits, but this dish was very good. Hubby really liked it, too! I will be making this one the next time we have company for dinner! Thanks Paula - we love you!
     
    P.S. we were at The Lady and Sons in October - my daughter was so dissapointed she didn't get to meet Paula Deen - she loves to watch Food Network!
    This recipe is awesome!!!
     
    It perfect for me since I'm a college student and dont have alot of suppiles and money. I'm from New Orleans so its almost better than the real thing.
     
    Also I found that with the grits, i added milk, sharp chedder and or gouda chesse, and i also added crab meat to the dish at the end...it brings it to a whole new level!!!!
    A very simple recipe but so so good. I added a little cajun spice and garlic powder to my cream while it cooked to give it a little kick. DELICIOUS!!!
    I made this for my coworkers here in SW Louisiana. I am not from here and they loved it.
    This recipes is easy and excellant. If you want to tone it down a bit instead of the tasso ham, I use bacon or prosciutto. Paula Deen keeps it simple by using less ingredients. Wonderful!
    This entree' was served at my family's annual Christmas breakfast and was absolutely fabulous. I called later to ask for the recipe and was told that it was a Paula Deen recipe and available on line. So here I am... continuing this recipe. Absolutely loved it. I often wondered if the food on the show was as good as it looked and I can attest that this one does!!!
    I went to NOLA, Emerils restaurant in New Orleans. I loved the Shrimp and Grits, I advise anybody that goes to Emerils (NOLA) to try the Shrimp & Grits you will not be disappointed. My name is Cathy Johnson from Dallas, TX
    I used polenta instead of grits. (grits aren't available in Sweden)
     
    It made the dish totally different, however was very tasty. Nice for a change. The polenta is a smoother texture. Try it!
    My family really likes grits and ate up this dish. I spiced it up a bit by using a few jalapeno slices rather than bell pepper.
    This was a very easy, great tasting recipe.
    Best shrimp and grits ever. I used a spicey ham since I couldn't find the tasso ham. It was wonderful. I also "doctored" up the grits a bit with a little cheese and butter and lots of salt and pepper. It was excellent and I will definitely make it again.
    Remember to add butter to the grits and it will taste divine.
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