Shrimp With Tasso Cream Over Stone-Ground Grits Recipe

Serves: 6

Hands On Time: 20 minutes

Total Time: 1 hour and 5 minutes

Ingredients

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

Instructions

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 sauté until slightly colored, 1 to 2 minutes. Add the shallots and ham and sauté 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.

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.