Shrimp and Grits with Tasso Cream Sauce Recipe
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- 3 tablespoons butter, divided
- 1 1/2 pounds uncooked large shrimp, peeled, deveined
- 8 ounces tasso ham or andouille sausage, cut into 1/3-inch cubes
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 large garlic cloves, chopped
- 1/2 cup plus 1/3 cup heavy whipping cream, divided
- 1/2 tablespoon chopped fresh Italian parsley
- 1/2 tablespoon chopped fresh thyme
- 1 cup quick-cooking grits
Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; stir 1 minute. Using slotted spoon, transfer shrimp to bowl.
Add ham, all bell peppers, and garlic to skillet. Sauté until peppers begin to soften, about 3 minutes. Add wine. Boil until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme, and shrimp with any accumulated juices.
Simmer until shrimp are just opaque in center and sauce is thick enough to coat spoon, about 3 minutes. Season to taste with salt and pepper.
Meanwhile, bring 2 3/4 cups water to boil in heavy large saucepan over medium-high heat. Gradually whisk in grits; sprinkle with salt. Reduce heat to low and simmer until grits are tender, whisking often, about 6 minutes. Whisk in remaining 1/3 cup cream and 1 tablespoon butter; season grits to taste with salt and pepper.
Spoon warm grits into shallow bowls. Top with shrimp and sauce.
Nutritional ContentOne serving contains: Calories (kcal) 643.5 % Calories from Fat 47.7 Fat (g) 34.1 Saturated Fat (g) 19.1 Cholesterol (mg) 376.5 Carbohydrates (g) 39.9 Dietary Fiber (g) 3.8 Total Sugars (g) 2.3 Net Carbs (g) 36.1 Protein (g) 45.3 Sodium (mg) 1163.0Reviews Section
- 1 cup water
- 1 pinch salt
- 6 tablespoons grits
- 2 tablespoons olive oil
- ½ cup diced tasso ham
- 2 tablespoons diced onion
- 2 tablespoons diced green bell pepper
- 20 medium shrimp, peeled and deveined
- ¼ cup white wine
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
- 1 tablespoon chopped green onion, green parts only
Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes stir often. Set aside and keep warm.
Heat olive oil in a large skillet over medium-high heat cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds remove shrimp from pan and set aside.
Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
- 3 Tbsp. butter or olive oil
- 1 1/2 lbs. uncooked large shrimp, peeled & de-veined with tails off
- 8 oz. Tasso ham or Andouille, cut into cubes
- 1 cup julienne red bell pepper
- 1 cup julienne green bell pepper
- 2 large garlic cloves, chopped
- 1 cup dry white wine
- Pinch of saffron, optional
- 1/2 & 1/3 cup heavy whipping cream
- 1 Tbsp. fresh Italian parsley, chopped
- 1/2 Tbsp. fresh thyme, chopped
- Salt and pepper to taste
- 2 3/4 cup water
- 1 cup stone ground white or yellow grits
- Cheddar cheese, optional
Melt butter in a large skillet. Cook shrimp for 1 minute. Remove and reserve. Add ham, bell peppers and garlic and sauté for 3 minutes. Pour in wine and simmer until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme and shrimp with juices. Simmer until shrimp are pink and sauce thickens to coat a spoon, about 3 minutes. Season with salt and pepper.
Make grits according to package or bring 2 3/4 cup water to a boil. Gradually whisk in grits, reduce heat and simmer until grits are tender, about 30 minutes. Whisk in remaining 1/3 cup cream and 1 Tbsp. butter season with salt and pepper, add cheddar cheese if desired. Spoon grits into bowl and top with shrimp/ham sauce. Garnish with chopped parsley.
Shrimp and Grits with Andouille Sausage and Tasso Gravy
Heat oil in sauté pan, sauté ½ of the green onion. Add sausage, cook then add shrimp and cook till done. Add Tasso gravy and toss to coat and heat all the way through. Place serving of hot creamy grits in each pasta bowl and pour portion of shrimp mixture over the grits. Garnish each dish with remaining green onions
- 1 ½ cups Cream
- 3 cups Chicken Broth
- 6 tbsp Butter
- 1/3 tsp Salt
- 1/3 tsp fresh Ground Black Pepper1 cup plus 2 tbsp Grits
- ½ cup shredded Cheddar Cheese
Bring cream, chicken broth, butter, salt, and pepper to a boil in a medium saucepan. Reduce heat to a simmer and stir in grits. Cook for about 3 minutes stirring constantly to prevent lumps. Continue cooking for another 12 minutes on medium-low heat. Remove from heat and stir in cheddar cheese. Keep grits warm for serving.
- 1 tbsp Butter
- ¼ cup diced Onions
- ½ tsp Thyme
- 1 cup Tasso Ham – diced
- ½ tsp Salt (or to taste)
- 1 cup Chicken Stock
- ¼ cup Roux
- 1 tsp chopped Parsley (optional)
Melt butter, add onions and thyme sauté gently until very soft and caramelized. Add Tasso, sauté for 5 minutes regularly to distribute seasoning. Add chicken stock and salt, bring to simmer, cook 10 minutes at a simmer. Stir in roux and simmer 10 minutes. Remove from heat, stir in parsley.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.
Gulf Coast Shrimp and Grits
Grits are a southern dish for sure, and though classic Shrimp and Grits is more of a Lowcountry Southern dish, than it is a Deep South Coastal dish - don't y'all know we sure took it up down here too!
Grits are a perfect southern side dish with eggs for breakfast no doubt, but we certainly bring them out of pantry for other meals down here too. Eggs in Purgatory makes a perfectly good dish for brunch or even for supper, as does Grits and Grillades and here, Shrimp and Grits.
Now, some Southerners get all stuffy about grits. I get that. But, personally I don't care whether they are stone-ground grits, quick cooking grits or whatever, I love me some grits.
Good ole Jim Dandy quick cooking grits are perfectly good enough for this gal that they grace my pantry regularly, so that's what I used here. Go right on ahead and whip up some stone ground grits if you prefer. For this dish I'm also using my regular stovetop Garlic Cheese Grits, with cheddar cheese, since cheddar is also a fridge staple. Feel free to use your favorite cheese instead.
For my Shrimp and Grits recipe, I keep it pretty simple, incorporating the elements The Trinity with a very small roux, adding in some spicy Andouille sausage, or just regular smoked sausage if you prefer, some Cajun seasoning, and a bit of tomato.
Fresh tomatoes are perfect when at their peak, but a can of regular diced tomatoes are perfectly delicious too, and, if you like, use a can of Rotel to bring up the heat level further. The hardest part of this dish is having all of the ingredients ready to go, so put the practice of mise en place in place before you start cooking.
For creamy grits, slowly stir in the grits to the boiling water/cream mixture, a little at a time - don't dump them in all at once. Then while they are cooking, continue to stir them often the entire time they are cooking, until creamy and thickened. If grits are kept holding and thicken too much, add additional cream and beat to loosen.
Gulf Coast Shrimp and Grits
- 4 cups water
- 2 tablespoons unsalted butter
- 6 small cloves garlic, finely minced
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 cup uncooked quick grits
- 2 cups shredded cheddar cheese
- 3 tablespoons cooking oil, divided
- 1 cup chopped Andouille or other smoked sausage
- 2 pounds small to medium shrimp, peeled and deveined
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/8 cup chopped celery
- 1 can Rotel or diced tomatoes, well drained
- 3 teaspoons Cajun seasoning (like Slap Ya Mama)
- 1/2 cups shrimp stock or chicken broth
- 1 tablespoon unsalted butter
- Kosher salt and freshly cracked black pepper, to taste
- Red pepper flakes, optional
- Sliced green onion, for garnish
- For the grits, fill a saucepan with four cups of water and place on a back burner over medium for the grits. You want to keep the water warmed so that you can start the grits quickly.
- Peel and devein shrimp and lay the shrimp out in an even layer on a baking pan covered with paper towels. Reserve heads and shells to make stock, if desired. Cover shrimp with paper towels and pat to remove as much moisture as possible change paper towels if needed and set aside.
- Sauté the garlic in a large skillet with the butter just until tender. Scrape out and set the butter and garlic aside in a small bowl - you'll need this for the grits later.
- In the same skillet, add the tablespoon of oil, and over medium heat, sauté the andouille sausage. Remove sausage and set aside. Add half of the shrimp and cook just until barely pink. Remove and set aside with the sausage add remaining shrimp and repeat.
- Use the pan drippings and add enough oil to equal about 2 tablespoons and add 1 tablespoon of the butter. Stir in 1 tablespoon of flour and cook and stir for about 3 to 4 minutes or until lightly browned. Add the onion, bell pepper and celery cook and stir for about 3 minutes.
- Add the drained, diced tomatoes and Cajun seasoning, cook and stir about 3 minutes. Slowly add in the stock or broth, bring to a boil, reduce heat and simmer for 10 minutes.
- While the sauce is simmering, bring water to a boil for the grits and stir in the heavy cream. Slowly stir in the grits and cook for about 5 minutes, stirring regularly.
- Add the shrimp and sausage back to the skillet and heat through. To thicken the sauce, stir in 1 tablespoon of butter, taste, add salt and pepper and adjust seasonings as needed. Sprinkle with red pepper flakes if desired.
- To the grits, add in the reserved cooked garlic and butter and the shredded cheese, just until the cheese is incorporated and fully melted. Spoon cheese grits into serving bowl, top with several spoons of the shrimp mixture and garnish bowls with sliced green onion.
Mise en place is a good practice here, so gather all of the ingredients for the grits and set aside. Chop up the vegetables and get everything ready for the shrimp before you start.
Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you’ll need to make adjustments in the seasonings you use. Be sure to taste and adjust!
Classic Shrimp and Grits: Cook 3 slices of bacon until crisp drain on paper towels and set aside. Prepare shrimp as above, except omit Rotel, substitute sliced green onion for the chopped onion, add juice from one lemon and a dash of hot sauce. Add shrimp and toss just to warm through, serve over the prepared grits.
Red Eye Gravy Shrimp and Grits: Cook 3 slices of bacon until crisp drain on paper towels and set aside. Prepare shrimp as above, except substitute 1/2 cup of brewed coffee and 1 cup chicken broth. Add shrimp and toss just to warm through, serve over the prepared grits.
Grillades and Grits
Eggs in Purgatory
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Shrimp and Grits with Tasso Cream Sauce Recipe - Recipes
Makes 8 Servings
6 cups water
1 1/2 cups grits
2 tablespoons heavy cream
2 teaspoons water
Cook grits according to package directions. As soon as they are done, put eggs and cream into a medium-sized mixing bowl and stir until well combined. Slowly whisk several small portions of the grits into the egg and cream mixture to temper the eggs, then pour the resulting warm mixture into the pot containing the grits and stir well until mixed. Pour grits into greased 9" cake pan and place in refrigerator until firm (2-4 hours). Heat oil in heavy pan over medium high heat. Remove grits from refrigerator and run a knife around the edges to loosen. Turn out onto a cutting board and cut into 8 wedges. Fry in oil on all sides until golden brown. Place on paper-towel lined surface to drain. Serve with Tasso Cream Sauce.
Tasso Cream Sauce
2 tablespoons butter
1/2 cup Tasso or regular smoked ham, finely diced
2 tablespoons flour
1 1/2 cups half & half
Kosher salt to taste
2 teaspoons fresh lemon juice
2 dashes hot sauce
1 dash Worcestershire Sauce
1/2 cup sour cream
Add the butter and Tasso to a small saucepan and saute until lightly browned. Slowly add the flour, stirring constantly for 2 minutes. Slowly stir in the cold half & half and bring to a boil, then reduce the heat to low and simmer for 5 minutes. Season with salt then add the lemon juice, hot sauce and Worcestershire. Just before serving whisk in the sour cream and cook until heated through.
We like our grit cakes with the Tasso Cream Sauce, but there are literally hundreds of ways to enjoy this dish for any meal: breakfast, lunch, dinner, appetizer, etc. These would be good with ham, eggs and cheese/cheese sauce or with shrimp/fish and Tasso sauce, or even with spinach, chopped tomato and shredded Swiss cheese. Be creative and use it for whatever sounds good to you. We ate ours with fried catfish and broccoli tonight and the Tasso sauce was good on everything.
Cooking at Home with Elle – Shrimp and Grits Recipe
Many years ago, I had the good fortune to live in Charleston, South Carolina, and cooked professionally there. Charleston is one of the greatest food cities in the South, and in addition to all the deliciousness available to eat there, is also charming, welcoming, and a fantastic city to explore by bike or on foot. When we can all travel safely again, it’s high on my list of places to return to! While living there, I was introduced to what is now one of my most requested recipes: shrimp and grits. Lots of people who aren’t from the South don’t quite “get” grits and how delicious they can be, because they’ve only had instant grits made with water…which is a travesty! Real stone ground grits are complex in flavor and texture, and are fantastic both by themselves and with a topping. The cheese and whipping cream used in them doesn’t hurt either! Shrimp and grits definitely falls into the category of “comfort food” and in these strange and uncertain times, I think we could all use a little comforting….
This recipe will serve 6 hungry people and 10 normal eaters. Leftovers are delicious, too.
Bring 4 cups chicken stock to a boil. Add 2 cups STONE GROUND GRITS (never, ever, ever use instant grits- you might as well eat wallpaper paste). Whisk grits in until all the lumps are gone and lower the heat to a low simmer. Stir often. Start the steps below after about twenty minutes. The grits must cook for at least 40 minutes, but the longer the better.
Meanwhile, have the following ready:
- 1 diced large onion, preferably Vidalia
- 1 diced red pepper (or orange, or yellow- whatever floats your boat)
- 1 8-12 ounce stick of summer sausage or other hard sausage- diced. If I can find the kind rolled in herbs, I love to use that. If you can find ½ a pound of Tasso ham, even better! Red Apron butcher in Union Market sometimes has it, as does the cured meat man in Eastern Market.
- 4 cups of chicken stock
- 2 lbs uncooked medium to large shrimp, peeled. If the veins gross you out, devein them. I’m lazy and unbothered by the veins.
- 3 tablespoons of olive oil
- 6 strips of cooked bacon- crumbled (cooked quite crispy- you want the crunch to contrast with the creaminess of the grits)
- Chives or parsley, finely minced
- Your favorite BBQ sauce- I typically go for a Hickory Smoke flavor, but any will do
- Your favorite hot sauce- I like Texas Pete
- 2 cups shredded cheese- whatever you like or have on hand with the exception of soft or blue cheeses
- ½ to 1 cup shredded parmesan cheese- the green can of Kraft will not do here…
- 3 cups whipping cream
Continue to stir the grits often. As they thicken, add 2 cups of the whipping cream and stir some more. Remember, keep the heat low! If the grits get too thick, add more chicken stock. You want the grits to be viscous- not thin and drippy but a wooden spoon stuck in the middle should slowly fall over. It shouldn’t stay standing straight up, but shouldn’t fall immediately over either. Some people prefer thicker grits, some thinner. I like it when they pool on a plate, but you can still make a hole in the middle for the shrimp to go into. After thirty minutes of cooking, stir in the shredded cheese. Taste. Yum! Keep on low.
Meanwhile, heat the olive oil over medium high heat. Saute the diced sausage or ham for a few minutes. Add the onions and pepper. Stir, toss, cook. At this point, I’ll sometimes add a splash of white wine if I have some open. Or, I’ll open some wine, throw some in the grits, and drink the rest! Add a cup of chicken stock. Simmer for a few minutes. Add the last cup of whipping cream. Bring to a simmer again. Add the shrimp. Stir gently over low heat until the shrimp are pink and cooked through.
I like to warm my plates in a warming drawer or briefly in an oven on the very lowest setting it has. Use a ladle to dip grits onto the plate and make a hole in the center. Spoon a BIG spoonful of the shrimp into the hole. Spoon out some of that yummy sauce and ladle over the shrimp. Sprinkle the whole thing with some of the bacon. Sprinkle with a little bit of the minced herbs. Use a squeeze bottle or spoon to drizzle some BBQ sauce over- just a little- it should be an accent, not a big part of the taste. Use hot sauce if/as you like. Enjoy! Leftovers are delicious- the more the shrimp and sauce sits the better it gets. Reheating is best done on the stove rather than the microwave. The leftover grits will stiffen, so will definitely need to be thinned with more stock.
Tasso Cream Sauce
Tasso is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso used to be made from the trim after an Acadian Hog Boucherie, thin strips, heavily seasoned, dried, then smoked for hours. These days however, most of the Tasso that is available is a little more fancy, more of a ham than the style of the old days.1 Picture
Melt butter over medium heat in a large, heavy skillet. Add shrimp and cover with seasoning. Saute for 3-4 minutes. Remove shrimp from skillet and set aside.
In same skillet, add butter and Tasso ham. Saute for approximately 5 minutes over medium heat. Add flour and Creole seasoning, stirring to form a roux. Continue to cook until roux is lightly browned. Add chicken stock and cream, and stir until completely thickened. Adjust thickness as needed with a little more cream if necessary. When sauce is complete, add shrimp and parsley to sauce and hold warm until ready to serve.
The main difference between Cajun shrimp and grits and Creole shrimp and grits is that the latter typically has tomatoes in its sauce. There are no tomatoes in Cajun shrimp and grits.
For more shrimp recipes, check out the following:
Guys, these creamy, cheesy grits make the most delicious breakfast or dinner. This dish is sure to win everyone over, and we hope you’ll consider it for your next family brunch!
Love cooking with sausage? Check out the following recipes:
If you make this Cajun Shrimp and Grits recipe, please let us know be leaving a review and rating below!
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