Side Pannel
Shrimp and Grits Louisiana Style
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Serves: 2 servings
Shrimp and Grits Louisiana Style
- Recipe Submitted by Babka on 09/10/2014
Category: Healthy Recipes, Main Dish
Ingredients List
- 1 cup water
- 1 pinch salt
- 6 tablespoons grits
- 2 tablespoons olive oil
- 1/2 cup diced tasso ham
- 2 tablespoons diced onion
- 2 tablespoons diced green bell pepper
- 20 medium shrimp, peeled and deveined
- 1/4 cup white wine
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
- 1 tablespoon chopped green onion, green parts only
Directions
1. 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.
2. 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.
3. 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.
4. 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.
2. 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.
3. 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.
4. 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.
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