Sandra This Paula Deen Shrimp and Grits Recipe is a savory and creamy recipe, which is made with spicy tasso ham and fresh shrimp. It’s a classic Southern dish, ready in about 30 minutes.
Paula Deen Shrimp and Grits Recipe Ingredients
- 2 servings cooked grits
- 2 tablespoons Olive oil
- 1/2 cup diced tasso ham
- 2 tablespoons diced leeks
- 2 tablespoons diced onion
- 2 tablespoons diced green pepper
- 20 medium to large peeled and de-veined, with tails on shrimp
- 1 tablespoon white wine
- 1 cup heavy cream
- tops, chopped green onion
- to taste Salt
- to taste Black pepper
How To Make Paula Deen Shrimp and Grits
- Prepare the grits: Cook the grits according to the package directions. Once cooked, set them aside and keep them warm.
- Sauté the tasso and vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the diced tasso ham and sauté until it is crisp. Add the diced leeks, onion, and green pepper, and continue to sauté until the onions are translucent.
- Cook the shrimp: Add the shrimp to the skillet and sauté for just 30 to 45 seconds, until they turn pink. Immediately remove the shrimp and vegetables from the pan and set them aside.
- Make the cream sauce: Deglaze the hot pan by pouring in the white wine and scraping up any browned bits from the bottom. Slowly pour in the heavy cream and let it reduce and simmer until it has thickened. Season the sauce with salt and pepper to taste.
- Assemble and serve: Divide the warm grits between two serving plates. Arrange 10 shrimp around the edge of each plate. Pour the cream sauce over the grits and garnish with chopped green onion tops.
Recipe Tips
- How do I get the creamiest grits? For the best texture, stir the grits frequently as they cook to prevent lumps. Using milk or a combination of milk and water instead of just water can also result in a much creamier final product.
- How do I avoid overcooking the shrimp? Shrimp cook incredibly quickly. Sauté them for less than a minute, just until they turn pink. They will continue to cook slightly from the residual heat, so pulling them from the pan early is key to keeping them tender and juicy.
- What is tasso ham? Tasso is a spicy, smoked ham used in Cajun cooking. It’s heavily seasoned and adds a unique, smoky flavor to the dish. If you can’t find it, a good quality smoked ham, pancetta, or prosciutto can be used as a substitute.
- What does it mean to “deglaze” the pan? After you sauté the ingredients, there will be flavorful browned bits stuck to the bottom of the pan. Pouring in a liquid like wine and scraping the bottom with a spoon lifts all of that concentrated flavor and incorporates it into your sauce.
What To Serve With Shrimp and Grits
This is a hearty and complete meal, but it pairs beautifully with simple Southern sides:
- Buttermilk biscuits
- A simple green salad with a light vinaigrette
- Sautéed collard greens
- Fried green tomatoes
How To Store Shrimp and Grits
Refrigerate: It’s best to store the grits and the shrimp/sauce mixture in separate airtight containers in the refrigerator for up to 3 days. Reheat: Reheat the grits in a saucepan over low heat, adding a splash of milk or broth to restore their creamy texture. Gently reheat the shrimp and sauce in a separate skillet until just warmed through.
Shrimp and Grits Nutrition Facts
- Calories: 650 kcal
- Carbohydrates: 45g
- Protein: 35g
- Fat: 38g
- Saturated Fat: 18g
- Sodium: 1100mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
You can prepare the sauce and cook the tasso and vegetables ahead of time. Store them in the refrigerator. When you’re ready to serve, reheat the sauce, cook the shrimp fresh, and prepare the grits.
Yes. As noted in the recipe, you can substitute salt pork, pancetta, or prosciutto. Keep in mind that tasso is very flavorful, so you may need to add extra seasonings like a pinch of cayenne or smoked paprika if you use a substitute.
The best way to prevent lumpy grits is to pour them into the boiling liquid in a slow, steady stream while whisking constantly. If you already have lumps, you can often fix them by continuing to whisk vigorously over low heat.
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Paula Deen Shrimp and Grits Recipe
Description
A classic Southern dish of creamy, savory grits topped with fresh shrimp and a rich tasso ham cream sauce.
Ingredients
Instructions
- Cook grits according to package directions and keep warm.
- In a large skillet, heat oil and sauté tasso ham until crisp. Add the diced vegetables and cook until translucent.
- Add the shrimp and sauté for 30-45 seconds until pink; remove everything from the pan and set aside.
- Deglaze the skillet with white wine, then slowly stir in the heavy cream.
- Simmer the cream until it has thickened, then season with salt and pepper.
- To serve, divide the grits between two plates, arrange the shrimp around the edges, and pour the sauce over the grits. Garnish with green onions.
Notes
- Tasso ham is a spicy, smoked Cajun ham; you can substitute another smoked ham, but you may need to add more seasoning.
- Do not overcook the shrimp; they cook in less than a minute.
- For the creamiest grits, stir them frequently while they cook.
- This dish is best served immediately for the perfect texture.
