Shrimp and Grits
 
Makes 4 to 6 servings
Ingredients
  • ¼ cup butter
  • ¼ pound tasso*, finely chopped
  • 1 cup chopped yellow bell pepper
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 tablespoon Creole seasoning
  • 2 pounds peeled and deveined large shrimp
  • 1 tablespoon fresh lemon juice
  • 2 tomatoes, chopped
  • 2 tablespoons minced chives
  • White Cheddar Grits (recipe follows)
Instructions
  1. In a large skillet, melt butter over medium heat. Add tasso, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender and tasso is browned. Add wine; bring to a boil, reduce heat, and simmer until wine is reduced by half.
  2. Sprinkle Creole seasoning over shrimp. Add shrimp to skillet, and cook until shrimp begin to turn pink. Stir in lemon juice and tomatoes; cook until shrimp are pink and firm. Stir in chives. Serve over White Cheddar Grits.
Notes
*Tasso, a richly seasoned cured pork associated with Louisiana cooking, is available online and in some specialty grocery stores.
Recipe by Victoria at https://victoriamag.com/shrimp-and-grits-recipe/