Shrimp and Grits

Shrimp and Grits

Shrimp and Grits combines white Cheddar cheese with stone-ground grits and a Creole-seasoned blend of shellfish and tasso—a richly seasoned cured pork associated with Louisiana cooking.

Shrimp and Grits
Makes 4 to 6 servings
  • ¼ cup butter
  • ¼ pound tasso*, finely chopped
  • 1 cup chopped yellow bell pepper
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 tablespoon Creole seasoning
  • 2 pounds peeled and deveined large shrimp
  • 1 tablespoon fresh lemon juice
  • 2 tomatoes, chopped
  • 2 tablespoons minced chives
  • White Cheddar Grits (recipe follows)
  1. In a large skillet, melt butter over medium heat. Add tasso, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender and tasso is browned. Add wine; bring to a boil, reduce heat, and simmer until wine is reduced by half.
  2. Sprinkle Creole seasoning over shrimp. Add shrimp to skillet, and cook until shrimp begin to turn pink. Stir in lemon juice and tomatoes; cook until shrimp are pink and firm. Stir in chives. Serve over White Cheddar Grits.
*Tasso, a richly seasoned cured pork associated with Louisiana cooking, is available online and in some specialty grocery stores.

White Cheddar Grits
Makes 4 to 6 servings
  • 1 (32-ounce) carton chicken broth
  • 1 cup stone-ground grits
  • ½ cup heavy whipping cream
  • ¼ cup butter
  • 2 cups shredded white Cheddar cheese
  • ½ teaspoon ground black pepper
  1. In a large saucepan, bring broth to a boil over medium-high heat. Gradually whisk in grits, reduce heat to low, and cook, whisking occasionally, until grits are tender, about 25 minutes. Add cream and butter; cook, stirring occasionally, for 5 minutes. Stir in cheese and pepper.


For more New Orleans–inspired recipes, see “Bon Appétit: A Brunch to Remember” on page 33 of the May/June 2018 issue

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