Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!
Ingredients
- water: 1 cup
- pinch salt: 1 piece
- grits: 6 Tbsp
- olive oil: 2 Tbsp
- tasso ham: 0.5 cup (diced)
- onion: 2 Tbsp (diced)
- green bell pepper: 2 Tbsp (diced)
- medium shrimp: 20 piece (peeled and deveined)
- white wine: 0.25 cup
- heavy whipping cream: 1 cup
- salt and ground black pepper: (to taste)
- green onion, green parts only: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
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Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
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Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
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Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
