Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
2
Ingredients
Directions
Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.
Cook’s Note
Tasso is Cajun cured ham and is often hard to find outside of Louisiana, and sometimes even 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 cocktail party idea, 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 (per serving)
| 677 | Calories |
| 60g | Fat |
| 10g | Carbs |
| 21g | Protein |
