Paula Deen Shrimp and Grits

Paula Deen Shrimp and Grits brings together plump sautéed shrimp, spicy tasso ham, and a rich cream sauce over warm grits. Ready in 20 minutes for 2, it fits a lazy weekend brunch or a quick weeknight supper. This is Lowcountry cooking at its simplest and best.

The tasso ham is doing most of the heavy lifting here. Paula crisps it first, then builds the whole sauce in the same pan. That rendered fat seasons the cream and the vegetables, so the flavor runs through every bite. Skip the tasso and you lose what separates this from any other shrimp and grits recipe.

Cook the grits before you start the skillet work so everything comes together at the same time. The cream sauce reduces fast, so pull it off the heat as soon as it coats a spoon. This recipe moves quickly once the shrimp hit the pan.

Paula Deen Shrimp and Grits

0.0 from 0 votes

Course: BreakfastCuisine: American, SouthernDifficulty: Medium

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

865

kcal

Sautéed shrimp and crispy tasso ham in a reduced cream sauce, spooned over hot grits. A quick stovetop recipe with bold Cajun flavor that comes together in one skillet.

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

Directions

• Cook the grits: Cook grits according to package directions; set aside and keep warm.
• Make the sauce and shrimp: Heat oil in a large skillet over medium-high heat. Add tasso and sauté until crisp. Add diced vegetables and sauté until onions are translucent. Add shrimp and sauté for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.
• Plate and serve: Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.

Tools for this recipe

• Lodge 12-inch cast iron skillet, Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of tasso ham?

Paula notes that tasso is a Cajun ham that can be hard to find outside Louisiana. Salt pork, pancetta, or prosciutto all work, but you will need to add more seasoning since tasso carries a lot of spice on its own. The dish will taste milder without it.

How long does leftover shrimp and grits keep in the fridge?

Store leftovers in an airtight container for up to 2 days. The grits will thicken as they cool, so stir in a splash of cream or milk when you reheat them on the stove. Reheating in the microwave tends to make the shrimp rubbery.

Can I prep anything ahead of time?

You can dice the vegetables and peel the shrimp up to a day ahead. Keep them in separate containers in the fridge. Cook the grits and the skillet sauce fresh, since the cream sauce breaks down if it sits too long.

Why did my cream sauce come out thin?

The most common reason is pulling it off the heat too early. Let the cream simmer until it coats the back of a spoon and leaves a clear line when you drag your finger through it. Adding the shrimp back too soon can also release liquid that thins the sauce.

What does it mean to deglaze the pan?

After you remove the shrimp, pour the white wine into the hot skillet and scrape up the browned bits stuck to the bottom. Those bits are packed with flavor from the tasso and shrimp. The wine lifts them into the cream sauce so nothing gets wasted.