Description
Sweet wild-caught Georgia white shrimp pair with stone ground grits for a traditional southern shrimp and grits.
Ingredients
Scale
- 1 pound wild Georgia white shrimp, peeled and deveined
- 1/2 cup tasso ham (I couldn’t find tasso, so I used 4 sliced of uncured peppered bacon instead)
- 1/2 cup chopped green onions
- 1 cup whole-kernel white corn
- 1 cup diced tomatoes
- 1 clove garlic, grated
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 cup half-and-half
- 1 cup asiago cheese, divided
- 4–6 servings of stone-ground grits, prepared according to package directions
Instructions
- Prepare grits according to package instructions. For more flavor, replace the cooking water with chicken stock.
- Chop meat (either tasso ham or bacon) into small pieces and saute in a large skillet over medium heat until crispy and all of the fat has rendered out.
- Drain all but 1 tablespoon of the fat from the pan and add the green onions. Saute until wilted
- Add the corn, tomatoes, garlic, cayenne and thyme. Stir to heat through.
- Add the shrimp and saute until just cooked through
- Add 3/4 cup of the half-and-half and 3/4 cup of the cheese. Stir to combine and remove from the heat.
- Add the remaining half-and-half and cheese to the grits and stir to combine. Taste both the shrimp mixture and the grits for seasoning. Add salt and pepper to taste.
- Serve shrimp mixture spooned over grits. Garnish with additional green onions and cheese.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins