Shrimp and Grits Louisiana Style

Name: Shrimp and Grits Louisiana Style
Total time: 40
Yield: 2
Ingredients: 1 cup water; 1 pinch salt; 6 tablespoons grits; 2 tablespoons olive oil; ½ cup diced tasso ham; 2 tablespoons diced onion; 2 tablespoons diced green bell pepper; 20 medium shrimp, peeled and deveined; ¼ cup white wine; 1 cup heavy whipping cream; salt and ground black pepper to taste; 1 tablespoon chopped green onion, green parts only

Recipe by Amber Taylor Futch from allrecipes.com

Side Dish 40 Mins.

Ingredients

2 servings

•

1 cup water
•

1 pinch salt
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6 tablespoons grits
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2 tablespoons olive oil
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½ cup diced tasso ham
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2 tablespoons diced onion

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2 tablespoons diced green bell pepper
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20 medium shrimp, peeled and deveined
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¼ cup white wine
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1 cup heavy whipping cream
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salt and ground black pepper to taste
•

1 tablespoon chopped green onion, green parts only

Instructions

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.
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.
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.
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.