Description
Experience the rich flavors of the South with this Shrimp and Grits recipe, featuring sweet Georgia shrimp, creamy stone ground grits, and a savory blend of Cajun spices and tasso ham.
Ingredients
Units
Scale
- 1 pound wild Georgia white shrimp, peeled and deveined
- 1/2 cup tasso ham or 4 slices of uncured peppered bacon, chopped
- 1/2 cup chopped green onions
- 1 cup whole-kernel corn
- 1 cup stone ground grits
- 4 cups chicken stock (for cooking grits)
- 1 cup heavy cream
- 1 tablespoon Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Prepare the grits according to package instructions, substituting chicken stock for water to enhance flavor. Keep warm.
- In a large skillet over medium heat, melt the butter. Add the chopped tasso ham or bacon and sauté until browned and crispy, about 5-7 minutes.
- Add the chopped green onions and whole-kernel corn to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the onions are soft.
- Stir in the heavy cream and Cajun seasoning. Bring the mixture to a simmer.
- Add the shrimp to the skillet and cook for 3-5 minutes, or until the shrimp are pink and opaque.
- Season with salt and pepper to taste.
- Serve the shrimp and sauce over the warm grits. Garnish with additional green onions if desired.
Notes
If tasso ham is unavailable, uncured peppered bacon is a good substitute. For a richer flavor, use chicken stock instead of water when cooking the grits. The dish can be garnished with additional green onions for extra freshness. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 grams
- Sodium: 850 mg
- Fat: 25 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Protein: 28 grams
- Cholesterol: 220 mg