Shrimp & Grits with Tasso Ham Cream Sauce is a hearty main or side dish with a tasty kick of spice with this classic Cajun ham.
Tasso is a smoked seasoning meat. It is a common spice for Cajun dishes as well as those from the Gullah culture. Tasso used to be made from the trim of a hog, made into thin strips, heavily seasoned, dried, and smoked. Today, Tasso is a little more fancy than it once was. So try some tasso with this recipe that combines two of the Lowcountry’s favorites – shrimp and grits.
- 3 Tbsp. butter or olive oil
- 1 1/2 lbs. uncooked large shrimp, peeled & de-veined with tails off
- 8 oz. Tasso ham or Andouille, cut into cubes
- 1 cup julienne red bell pepper
- 1 cup julienne green bell pepper
- 2 large garlic cloves, chopped
- 1 cup dry white wine
- Pinch of saffron, optional
- 1/2 & 1/3 cup heavy whipping cream
- 1/2 Tbsp. fresh thyme, chopped
- Salt and pepper to taste
- 2 3/4 cup water
- 1/2 Tbsp. fresh Italian parsley, chopped
- 1 cup stone ground white or yellow grits
- Cheddar or gouda cheese, optional
Method of Preperation:
Melt butter in a large skillet. Cook shrimp for 1 minute. Remove and reserve. Add ham, bell peppers and garlic and sauté for 3 minutes. Pour in wine and simmer until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme and shrimp with juices. Simmer until shrimp are pink and sauce thickens to coat a spoon, about 3 minutes. Season with salt and pepper.
Make grits according to package or bring 2 3/4 cup water to a boil. Gradually whisk in grits, reduce heat and simmer until grits are tender, about 30 minutes. Whisk in remaining 1/3 cup cream and 1 Tbsp. butter; season with salt and pepper, add cheddar cheese if desired. Spoon grits into bowl and top with shrimp/ham sauce. Garnish with chopped parsley.
Yield: 4 servings.
Courtesy of Executive Chef Jonathan Hagins