Shrimp and Grits

This recipe was fashioned after the Shrimp & Grits served at Boss Oyster in Apalachicola, Florida. At Boss Oyster, they prepare this dish with tasso ham, which I have been unable to find. Southern country style ham is a close substitute.

1 lb shrimp, peeled and deveined — about 20
2 Tbsp butter
2 Tbsp olive oil
3 oz country ham, diced
1/4 cup green onion, sliced
2 Tbs diced onion
2 Tbs red bell pepper, diced
1 large clove garlic, minced
dash of salt and pepper
1 Tbs all- purpose flour
1/3 cup white wine
1/2 cup heavy cream
salt and pepper, to taste
1 recipe Quick & Light Cheese Grits

1. Sauté the shrimp in butter and olive oil until nice and pink. Remove from pan with a slotted spoon, reserving juices.
2. Cook the ham in the same pan until lightly browned. Remove and add to shrimp. Sauté the onions and bell pepper with a dash of salt and pepper until slightly softened, then add garlic and cook one minute longer.
3. Sprinkle the flour over the veggies and cook and stir one or two minutes. Slowly add the wine and cream, stirring constantly until thickened.
4. Remove from the heat and return the shrimp and ham to the pan. Add salt and pepper to taste and serve immediately over cheese grits.

Servings: 4

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