Wedding Shrimp and Grits
By Paula Deen
JUMP TO RECIPE
Featured in:
Paula Deen's Kitchen Classics
Difficulty: Medium
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 2
Ingredients
- 2 cups water
- ¾ teaspoon salt
- 1 cup uncooked grits
- 2 tablespoons Olive oil
- ½ cup diced tasso ham
- 2 tablespoons diced leeks
- 2 tablespoons diced onion
- 2 tablespoons diced green bell peppers
- 20 shrimp, medium to large, peeled and deveined, with tails on
- 1 to 2 tablespoons white wine
- 1 cup heavy cream
- salt, to taste
- Black pepper , to taste
- green onion tops, chopped
Directions
Bring the water and salt to a boil. Add the grits, and stir constantly for 1 minute. Cover and cook, stirring occasionally, until the grits are thick and creamy.
Heat the oil in a large skillet over medium-high heat. Add the tasso and sauté until crisp, about 7 to 9 minutes. Add the vegetables and sauté for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with the white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper to taste.
Divide the grits between two serving plates. Line the edges of each plate with 10 shrimp. Pour the sauce over the grits. Garnish with green onion tops.