Shrimp and Grits Louisiana Style1 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!” - by futchmail
Original recipe yields 2 servings
- Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
- Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
- Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
- Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
Amount Per Serving (2 total)
- 677 cal
- 60.1 g
- 9.5 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"My husband LOVED this, but he loves shrimp and grits. I would probably make it again just because my husband devoured it and I appreciate the low ingredient count, but it comes in second to my all-ti..." See moreme favorite shrimp & grits recipe. Tasso is hard to find so I substituted pancetta. Overall, a good one. Thanks for sharing!"
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