Traditional recipes

Shrimp and Grits with Tasso Cream Sauce

Shrimp and Grits with Tasso Cream Sauce


  • 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

Recipe Preparation

  • 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.

Recipe by Auburn City Limits, Auburn, Alabama

Nutritional Content

One 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