Shrimp and Grits combines white Cheddar cheese with stone-ground grits and a Creole-seasoned blend of shellfish and tasso—a richly seasoned cured pork associated with Louisiana cooking.
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
- 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.
- 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.
White Cheddar Grits
Makes 4 to 6 servings
Ingredients
- 1 (32-ounce) carton chicken broth
- 1 cup stone-ground grits
- ½ cup heavy whipping cream
- ¼ cup butter
- 2 cups shredded white Cheddar cheese
- ½ teaspoon ground black pepper
Instructions
- In a large saucepan, bring broth to a boil over medium-high heat. Gradually whisk in grits, reduce heat to low, and cook, whisking occasionally, until grits are tender, about 25 minutes. Add cream and butter; cook, stirring occasionally, for 5 minutes. Stir in cheese and pepper.
For more New Orleans–inspired recipes, see “Bon Appétit: A Brunch to Remember” on page 33 of the May/June 2018 issue.
