We spiced up this easy shrimp and grits recipe with a bit of tasso.
Garlic Shrimp and Grits
Makes 4 Servings
Ingredients
- 3 tablespoons unsalted butter, divided
- ⅓ pound tasso, cut into ½-inch cubes
- ⅓ cup chopped red bell pepper
- ⅓ cup chopped green onion
- 6 cloves garlic, minced
- 1 pound peeled and deveined large fresh shrimp (tails left on)
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth, room temperature
- 2 teaspoons Worcestershire sauce
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon cayenne pepper
- White Cheddar Corn Grits (recipe follows)
- Garnish: ground black pepper, chopped red bell pepper, chopped fresh parsley
White Cheddar Corn Grits
- 4 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 cup stone-ground yellow corn grits
- 1½ cups shredded extra-sharp white Cheddar cheese
- ¼ cup mascarpone cheese*
- 2 tablespoons heavy whipping cream
Instructions
- In a 12-inch enamel-coated cast-iron skillet, heat 1 tablespoon butter over medium heat. Add tasso; cook, stirring occasionally, until browned, 15 to 20 minutes. Using a slotted spoon, transfer tasso to a medium bowl, reserving drippings in skillet.
- Add bell pepper, onion, and garlic to skillet; cook, stirring constantly, until softened, 3 to 4 minutes. Transfer vegetables to bowl with tasso.
- Add shrimp to skillet; cook until pink and firm, 2 to 3 minutes. Transfer shrimp to bowl with tasso mixture.
- Add remaining 2 tablespoons butter to skillet, and let melt. Whisk in flour; cook for 1 minute, whisking constantly. Whisk in broth, Worcestershire, lemon juice, and cayenne; bring to a boil over medium-high heat. Reduce heat to medium; simmer until thickened, 2 to 4 minutes.
- Return tasso mixture to skillet; stir until heated through, 2 to 3 minutes. Serve immediately with White Cheddar Corn Grits. Garnish with black pepper, bell pepper, and parsley, if desired.
White Cheddar Corn Grits
- In a medium saucepan, bring broth, butter, and salt to a boil over medium-high heat. Gradually whisk in grits; reduce heat to medium-low. Cover and cook, whisking occasionally, until grits are thickened, about 20 minutes.
- Remove from heat; gradually whisk in Cheddar, mascarpone, and cream. Serve immediately. (Whisk in an additional 2 to 4 tablespoons warm cream if grits become too thick.)
Notes
Choosing & Storing Fresh Shrimp
Choose: Fresh shrimp should smell like the sea, and their flesh should look firm. Avoid any shrimp that smell like ammonia, which means the shrimp are going bad. Shrimp should not be limp or slimy. Black spots on the head and body are another sign of decay.
Store: Fresh shrimp should be kept in the coldest part of your fridge and used within 2 days.
Choose: Fresh shrimp should smell like the sea, and their flesh should look firm. Avoid any shrimp that smell like ammonia, which means the shrimp are going bad. Shrimp should not be limp or slimy. Black spots on the head and body are another sign of decay.
Store: Fresh shrimp should be kept in the coldest part of your fridge and used within 2 days.
