This is a traditional Georgia Shrimp and Grits recipe, and why would you have it any other way?
If you are visiting and have never tried this dish, please do so! I know you will fall in love with this tasty Georgia treat! If you are a resident of the area, I am sure you have heard of alternative ways to Shrimp and Grits. Tasso ham can be found 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.
- 3 Tbsp. butter or olive oil
- 1 1/2 lbs. uncooked large shrimp, peeled & de-veined with tails off
- 8 oz. Tasso ham or Andouille, cut into cubes
- 1 cup julienne red bell pepper
- 1 cup julienne green bell pepper
- 2 large garlic cloves, chopped
- 1 cup dry white wine
- Pinch of saffron, optional
- 1/2 & 1/3 cup heavy whipping cream
- 1 Tbsp. fresh Italian parsley, chopped
- 1/2 Tbsp. fresh thyme, chopped
- Salt and pepper to taste
- 2 3/4 cup water
- 1 cup stone ground white or yellow grits
- Cheddar cheese, optional
Melt butter in a large skillet. Cook shrimp for 1 minute. Remove and reserve. Add ham, bell peppers and garlic and sauté for 3 minutes. Pour in wine and simmer until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme and shrimp with juices. Simmer until shrimp are pink and sauce thickens to coat a spoon, about 3 minutes. Season with salt and pepper.
Make grits according to package or bring 2 3/4 cup water to a boil. Gradually whisk in grits, reduce heat and simmer until grits are tender, about 30 minutes. Whisk in remaining 1/3 cup cream and 1 Tbsp. butter; season with salt and pepper, add cheddar cheese if desired. Spoon grits into bowl and top with shrimp/ham sauce. Garnish with chopped parsley.
Yield: 4 servings.