Recipe Shrimp and Grits with Tasso cream Sauce

[CraigC]

This is another take on shrimp & Grits. If grits aren't available, polenta would work. For both grits and polenta, I prefer the cheesy kind. If you use tasso and don't like really spicy food, rinse the spice coating off first and pat dry before cubing.

Ingredients
2 tbsp butter
1 1/2 lb uncooked large shrimp-peeled & deveined
8 oz tasso ham or andouille cut into cubes
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 large garlic cloves-chopped
1 cup dry white wine
1/2 cup heavy whipping cream
1/2 tbsp chopped fresh italian parsley
1/2 tbsp chopped fresh thyme
S&P to taste
Your favorite grits recipe, 4 servings.

Directions
1) Melt butter in a large skillet over med-high heat.
2) Cook shrimp for 1 minute. Remove and reserve.
3) Add ham, bell peppers, garlic and saute for 3 minutes.
4) Add wine and simmer until reduced by half, about 3 minutes.
5) Add 1/2 cup cream, parsley, thyme and shrimp with juices.
6) Simmer until shrimp are pink and sauce thickens to coat a spoon, about 3 minutes. If shrimp get done before the sauce is thick enough, remove and add back at serving. Do not over cook!
7) Season with salt and pepper.

To serve, spoon grits onto plate or into bowl and top with cream sauce.

 

[Morning Glory]

This is so different from anything we get in the UK! I'm not a huge fan of polenta but the shrimps in tasso cream sauce sounds lovely.

 

[Toffeeapple]

The last time I ate shrimp and grits was in Charleston, South Carolina in a restaurant called 82 Queen. Everything was so delicious.

 

[CraigC]

The last time I ate shrimp and grits was in Charleston, South Carolina in a restaurant called 82 Queen. Everything was so delicious.

We've made low country shrimp and grits. This recipe is just another version recipe with a Cajun twist.

 

[ElizabethB]

Love shrimp and grits. A wonderful vehicle for interpretation.

 

[medtran49]

This is the way I normally make shrimp and grits. I don't follow a recipe, but I use a little bit of bacon, and sautee the onion and garlic in the grease, then make a light brown roux with flour. No green peppers because I don't like them. I use all red bells or mix with yellow and orange. Andouille of course. I make a quick shrimp stock with the shrimp shells and use that with a little bit of white wine for liquid. Stone ground grits with Parm R cheese usually, and I cook my grits for a long time so they are nice and creamy.

 

[ElizabethB]

Stone ground grits

While in Colorado I made shrimp with Jalapeno, cheese grits - Gruyere for Brother. All he had in the pantry was instant grits. That man has been away from the south for much too long.