Shrimp And Grits

Recipe Ingredients

2		Cooked grits
2 tablespoons	30ml	Olive oil
1/2 cup	73g / 2.6oz	Diced tasso ham*
2 tablespoons	30ml	Diced leeks
2 tablespoons	30ml	Diced onion
2 tablespoons	30ml	Diced green peppers
20 tablespoons	300ml	To large shrimp - peeled, de-veined, (medium)
		With tails on
1 tablespoon	15ml	White wine - (to 2)
1 cup	237ml	Heavy cream
		Salt - to taste
		Freshly-ground black pepper - to taste
		Green onion tops - chopped

Recipe Instructions

* 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.

For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.

This recipe yields 2 servings.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-SP01) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.