Shrimp and Grits are a marriage with definite Southern roots but is good enough to sway even the most “citified” Yankee. Grits have just not caught on in the North which is strange to me since they are so good. Polenta has been more and more prevalent in the past few years and they are closely related. You could actually make Shrimp and Polenta or Shrimp and Cornmeal if you wish, no one will stop you. Grits have the lightest flavor of the ground corn kingdom and are the most traditional. Grits are a perfect platform for Shrimp and here they get along famously. Tasso, listed here, is included in some of the other recipes. Tasso is an intensely flavored smoked pork or ham. It is added to soups, stews, and Cajun dishes for flavor. Tasso is difficult to find outside Louisiana but can be obtained through mail order. If you cannot find Tasso, use a good quality heavily smoked Bacon. Shallots can be substituted for Leeks if needed. You will find Leeks at your grocery store (probably near the Shallots). They are there, I promise, you have probably just missed them before.
Ingredients:
1 Cup Grits Cooked
1 Tablespoon Butter
1 Tablespoon Olive Oil
½ Cup Chopped Tasso, chopped in small pieces
¼ Cup Diced Leeks
¼ Cup Diced Yellow Onion
¼ Cup Diced Green Peppers.
2 Tablespoon Diced Green Onion Tops
¼ Cup White Wine
1 Pound Raw Shrimp, peeled and deveined
1 Cup Heavy Cream
1 Teaspoon Bayou St. James Creole Seasoning
Salt and Pepper
Chopped Green Onion tops for garnish
Cook Grits according to directions keep warm and set aside.
Heat Tasso in a large heavy skillet
Heat the Olive Oil and Butter in the same large heavy skillet over high heat.
Add Vegetables and sauté until they are cooked through.
Add Shrimp and continue to cook until they turn pink, about 2 minutes.
Remove pan from heat and move Vegetables and Shrimp into a metal or heat-proof bowl.
Deglaze the pan with the White Wine. This means add It to the pan over medium heat while stirring which will loosen all those stuck bits of goodness on the bottom of the pan. Lower heat to Medium-Low, add Heavy Cream and stir until it is thickened.
Add the Bayou St. James Creole Seasoning.
Season with Salt and Black Pepper to taste.
Place Grits on plate with Shrimp on top.
Pour Sauce over Grits.
Garnish with Chopped Green Onion Tops.
Bayou St. James 