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Shrimp With Tasso Cream Over Stone-Ground Grits

Shrimp With Tasso Cream Over Stone-Ground Grits

Serves: 6

Hands On Time: 

Total Time: 


4 cups water
2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons salt
1 1/2 cups stone-ground grits
2 tablespoons extra-virgin olive oil
1 1/2 pounds large shrimp, peeled, split in half lengthwise and deveined
2 tablespoons minced shallots
5 ounces tasso ham, minced
2 cups heavy cream
Salt and freshly ground black pepper


In a large pot, bring water, half-and-half, butter and salt to a simmer. Slowly add grits while whisking. Continue to simmer, stirring frequently, for 35 to 45 minutes.

Shortly before grits are ready, in a large skillet over medium-high heat, add oil. Add shrimp and saute until slightly colored, 1 to 2 minutes. Add the shallots and ham and saute for 2 minutes. Add cream and simmer until cream reduces by one third.

Season with salt and pepper to taste and serve over creamy stone-ground grits.


Per serving: 691 calories (percent of calories from fat, 65), 33 grams protein, 27 grams carbohydrates, no fiber, 50 grams fat, 328 milligrams cholesterol, 1,009 milligrams sodium.

About the recipe

This hearty main or side dish gets a tasty kick of spice with this classic Cajun ham. 

Tasso, a heavily spiced Cajun ham, is available at www.chefpaul.com. You can substitute smoked ham or Canadian bacon, but it won't have the spice blend, which gives the dish a lot of flavor. You should have leftover grits.

Recipe courtesy of On Main in Conyers, Ga.