Hand-Selected Recipes and Stories Straight to Your Inbox


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.

the southern
kitchen difference