More Great Recipes: Main Dish | Shellfish | Southern US

Shrimp and Grits


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

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.


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.


(by Paula Deen)


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11217 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

16 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

443 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter