Shrimp & Grits with Tasso Cream Sauce
This is a quick meal to put together. One of the ingredients is Tasso Ham, which is a specialty of Cajun/Creole cooking of the southern US. If you do not have access to this type of ham, you can easily use Andouille sausage or thick cut smoked bacon and just add a bit of Cajun seasoning to taste. On my to cook list for sure.
Ingredients
For the Grits
- 2 servings grits
- water
- milk
- Cheddar cheese, shredded
- salt and black pepper, to taste
For the Rest
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup Tasso ham, diced, or Andouille sausage or smoked bacon
- 2 tablespoons onion, diced
- 2 tablespoons bell pepper, diced, any or all colors is fine
- 1 clove garlic, smashed and minced
- 20 medium shrimp, peeled, deveined, tails removed
- 1/4 cup white wine
- 1/2 cup whipping cream
- salt and pepper, to taste
- spring onion, green part only, chopped
- Cajun seasoning, optional if using sausage or bacon
Instructions
- Follow the package instructions to prepare the grits but for what ever amount of water it calls for, cut that in half and use milk for the other half.
- Get your grits going, season with salt and pepper to taste, and stir often to make nice and creamy grits. When the grits are done, add in Cheddar to your liking and stir in, set aside but keep warm.
- Get everything else prepped, measured, and set out and ready to go, this will come together quickly.
- In a large non stick pan on medium high heat, heat the oil and butter. When hot, add the ham and saute until crispy. Add the onion and bell pepper and saute until the onion is translucent then add the garlic and cook for 1 minute.
- Add the shrimp and saute for 1 to 2 minutes or until all the shrimp are pink. Pink shrimp are tender, over cooked shrimp are tough. Remove the shrimp when pink and set aside.
- Stir in the white wine and let it reduce. When it has reduced, slowly stir in the cream, season with salt and pepper, and if you used sausage or bacon, season to taste with Cajun seasoning. Let sauce reduce to thicken.
- Divide the grits between two plates, divide the shrimp onto the grits, pour sauce equally over each plate, top each plate with chopped spring onion greens. Serve.
Notes
I will say low cost for now but will price this when I get the shrimp again, I will be using large shrimp for this.
This recipe for Shrimp & Grits with Tasso Cream Sauce is from Menu Musings of a Modern American Mom.
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