Probably my favorite dish for shrimp and grits! Simple and few ingredients required!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup water
- 1 pinch salt
- 6 tablespoons grits
- 2 tablespoons olive oil
- ½ cup diced tasso ham
- 2 tablespoons diced onion
- 2 tablespoons diced green bell pepper
- 20 medium shrimp, peeled and deveined
- ¼ cup white wine
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
- 1 tablespoon chopped green onion, green parts only
Instructions
- 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.
- Tasso is a Cajun cured ham and is often hard to find outside of Louisiana, and sometimes in Louisiana – particularly north Louisiana. But you can find it at some specialty gourmet shops. If not, you can substitute salt pork, pancetta, or prosciutto, just adjust your seasonings as tasso is very flavorful.
- For a great wedding and reception ideas, use martini glasses or shot glasses to serve shrimp and grits with the grits on the bottom and shrimp and sauce on top. Add cheese if you like.
Nutrition Facts
| Calories | 677 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 272 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 30 g |
| Sodium | 751 mg |
| Sugars | 1 g |
| Fat | 60 g |
| Unsaturated Fat | 0 g |
Reviews
My family and I loved this recipe. My husband doesn’t like green onions so I didn’t use them. Also, I mixed the shrimp in the sauce when it was done instead of drizzling it over because I love lots of sauce on everything.
Really good as I’ve had shrimp ‘n grits in various forms. I used bacon and reason why, when I normally do grits, I always add some bacon grease to the grits, makes them even more amazing. For this recipe I added about a TBS of bacon grease – killer.
Wow! This is delicious! I couldn’t find tasso or andouilli, so I used bacon. I sprinkled the shrimp with some Creole seasoning, and I added about a half cup of gouda to the grits.
My family literally licked the plate clean. My changes were I used bacon, half and half and sherry as substitutes. To me any recipe that allows you to make changes to suit your diet or budget and still tastes great is a good recipe.
Liked this better than a roux recipe. The only small change I made was, I used andouille sausage and put a bit of cream in the grits. Very good!! Thank you
So easy and really lends itself to substitutions! I used stone ground corn flour, chopped turkey bacon and sliced hot dogs because that’s all I had on hand and I really wanted to make this dish. Still came out delicious. I only had a few tblsps of half and half on hand, so I used chicken stock for all the liquids and added a small amount of cream to the grits and the gravy. I actually think it was better this way. I also threw in an extra tblsp of red bell pepper and the tiniest bit of chopped jalapeno to the gravy, and I used rosè instead of white wine because it was open. Can’t believe how tasty it was. Believe it or not, I hate grits and grainy foods! But I ever since I tasted this dish during a trip to Charleston, I have been craving it. I just had to try making it at home. I’ve been making it every weekend since. I’m eating some of the leftovers right now!
I followed recipe but added more wine for more sauce. I also put my cooked shrimp back into the sauce so it would be warm and flavorful.
I will definitely make this again. My whole family loves it. My only comment is that, even when I doubled the amounts, it barely made enough for three adults. It’s so good, people wanted a larger portion.
Oh my Gosh! This was rub the bowl with my finger good! I added a bit of cheese to the grits which improved on this delectable dish. Yum
Very good. Everyone liked it. Next time I will add a little heat.
Quite good! An njoyable Friday Night dinner. I served it with fresh asparagus spears. I added a few red pepper flakes & I used bacon instead of Tasso. Yummy, yummy & smile as it sounds. Oh yes, I served it with a Novellum Chardonnay.
Used Gouda in grits. Whole family said they would pay 15/ per plate
I used pancetta since I couldn’t find Tasso. I also had quick cooking grits in the pantry, so I just followed package directions for 2 servings and made the grits while the cream sauce was reducing instead of at the beginning. Out of this world good!
I just came back from my first trip to New Orleans and came to understand what all the fuss was about. The grits down there are awesome! As a cooking-impaired northerner just getting into grits, this was a nice simple recipe. My wife and son gave a thumbs up. Next time, I’ll cook the grits according to the recipe on the package. I had to add much more water than this recipe called for.
I loved this recipe! The only difference is I put heavy cream and cream cheese in my grits.
This recipe is amazing. Thank you so much for sharing this.
My husband adores this, made as written, with only one exception – we use kielbasa sausage since it’s hard to find tasso ham where we live.
I made this for a bridal shower and I could not believe how people reacted! And the truth is, I actually changed the recipe because I ruined the wine sauce…so I made a basic cream sauce with the heavy cream, butter and flour separately. I tossed the ingredients together and put everything into the crock pot. By the time the dish was served at the shower – you can imagine all of those flavors! The mother of the bride asked me to make it again a week later. What a happy mistake! Great recipe!
Came out amazing! I substituted bacon for tasso. The flavor was awesome. I’m from Louisiana, so this especially a good recipe.
So my review is really going to be about the “gravy” as that was what I was most interested in when reading this recipe. For the Shrimp and Grits part: I always make my grits with a little garlic powder, salt, either half and half or heavy cream as it make a more creamy, smooth grit taste versus just water. And I just throw everything in the rice cooker, hit the button and walk away. I prefer not to have to stand over it. I cooked the shrimp separately for this recent Easter brunch due to some guest being allergic to seafood. For the gravy. I followed the recipe, yellow and red peppers, garlic, onions etc, but used Andouille sausage instead of the Tasso Ham as my local grocery didn’t carry Tasso. Turned out delicious. Guest were raving about it. Used it over the shrimp and grits as well as over the biscuits. Yumm! We will definitely be adding this into our gravy rotation. For those that said the sauce didn’t thicken, try adding a handful of regular or Panko breadcrumbs right before adding the cream and it will thicken right up . Thanks for the recipe!
Absolutely deadly. I referenced the chef john version of this and kinda made a combo. An incredible combo, the family was blown away. I did stir the shrimp back into the sauce to bring them back up to temp.