Shrimp And Grits Louisiana Style
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Water1
Salt6 tbsps
Grits2 tbsps
Olive Oil1 cup
Ham (diced tasso)2 tbsps
Onion (diced)2 tbsps
Green Bell Pepper (diced)1 cup
White Wine1 cup
Heavy Whipping CreamDirections:
1
Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly
2
Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often
3
Set aside and keep warm
4
Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp
5
Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes
6
Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside
7
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
8
Season with salt and black pepper
9
Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp
10
Pour cream sauce over grits and sprinkle each serving with chopped green onion tops