Shrimp and Grits Louisiana Style

Directions

1. 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.
2. 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.
3. 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.
4. 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.

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Reviews (1)

Your Rating:

8

jrbaker

Aug. 5, 2012

"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!"