For the best flavor, use stone-ground grits instead of instant grits. Tasso ham adds an authentic Louisiana flavor, but andouille sausage can be substituted. If you cannot find either, bacon can be used as a substitute. Adjust the amount of red pepper flakes to your desired level of spiciness. For a milder dish, omit them entirely. Freshly ground black pepper is a must for this dish. It adds a depth of flavor that pre-ground pepper simply can't match. The sauce will thicken as it cools, so serve immediately for the best texture.
Shrimp and Grits Louisiana Style
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING2 People
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VIEWS191
Indulge in the vibrant flavors of Louisiana with this classic Shrimp and Grits recipe. Creamy, cheesy grits are topped with succulent shrimp in a savory, wine-infused sauce, creating a dish that's both comforting and sophisticated.
Ingridients
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Nutrition
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Carbohydrate10 g
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Cholesterol272 mg
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Fiber1 g
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Protein21 g
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Saturated Fat30 g
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Sodium751 mg
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Sugar1 g
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Fat60 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Grits: In a medium saucepan, bring water and a pinch of salt to a boil. Gradually whisk in the grits, ensuring no lumps form. Reduce heat to low, cover, and simmer for about 20 minutes, stirring frequently, until the grits are tender and creamy. Keep warm. (20 minutes)
02 Step
Recipe View Sauté the Aromatics and Ham: Heat olive oil in a large skillet over medium-high heat. Add diced tasso ham and cook until lightly browned and crisp. Add diced onion and green bell pepper; sauté until softened and translucent, about 4 minutes. (4 minutes)
03 Step
Recipe View Cook the Shrimp: Add the shrimp to the skillet with the ham and vegetables. Cook until the shrimp turn pink and are cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. (5 minutes)
04 Step
Recipe View Create the Cream Sauce: Pour white wine into the skillet to deglaze, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes. Reduce heat to low and slowly stir in the heavy cream. Simmer gently until the sauce thickens slightly, about 8-10 minutes. Season to taste with salt and freshly ground black pepper. (12 minutes)
05 Step
Recipe View Assemble and Serve: Divide the cooked grits between two serving plates. Arrange the shrimp around the edges of the grits. Spoon the creamy sauce generously over the grits and shrimp. Garnish with chopped green onions. Serve immediately.
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Lincoln Hane
Apr 8, 2025I made a double batch for a dinner party and everyone raved about it!
Jakob Kling
Mar 30, 2025This recipe was amazing! The grits were so creamy, and the sauce was bursting with flavor. Definitely a new favorite!
Alexander Howe
Jan 25, 2025I've tried a few shrimp and grits recipes, and this one is by far the best. The grits were so easy to prepare and so flavorful!
Otilia Weber
Nov 15, 2024Don't skip the step of deglazing the pan with white wine – it really adds depth of flavor to the sauce!
Nash Smith
May 21, 2024I used andouille sausage instead of tasso ham, and it was fantastic. The spice level was perfect!
Royce Macejkovickunze
May 14, 2024Next time, I might add a pinch of cayenne pepper to the sauce for a little extra kick.
Leland Lueilwitz
Apr 8, 2024The instructions were very clear and easy to follow. My shrimp and grits turned out perfectly on the first try!
Mekhi Lockman
Mar 20, 2024Very straightforward recipe, great for a weeknight dinner.