Friday, November 30, 2007

Shrimp 'n Grits Y'all!

James 1:17 tells us that "Every good and perfect gift is from above, coming down from the Father of lights." I must say, Shrimp & Grits is a good and perfect gift from above! Praise Him! Tonight, for the first time, I made Shrimp & Grits. They were absolutely divine. I was telling Jackson, I love that Shrimp & Grits combine the "comfort food" feel of meat and potatoes with the elegant presentation of a more refined dish. It is perfect for entertaining and I plan on making it again soon. I must share this recipe, it is just that good (and it really is not hard at all...a beginner could make this).

Here's the recipe:

SHRIMP & GRITS

2 servings cooked grits
2 tablespoons olive oil
1/2 cup diced tasso ham*
2 tablespoons diced leeks
2 tablespoons diced onion
2 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 to 2 tablespoons white wine
1 cup heavy cream
Salt and pepper
Green onion tops, chopped
*Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.

Cook grits according to package directions; set aside and keep warm.
Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.

Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.


Of course, this came from the kitchen of:



Which means it included this...


and at least one stick of this....



So, if you don't mind one night of caloric indulgence, this recipe is worth it! Here is the finished product:





And one happy hubby!



Happy Friday Night Y'all!

4 comments:

Jaime Campbell said...

Todd and Haley served this dish at their Mobile AL wedding, and we all snarffed it up. They also had remoulade and fried crab claws. Divine. Did you have to go to Whole Foods to get that cajun ham?? Love it!

Lindsey Burke said...

This looks like some yum yum eats!!! You know what is not yum yum though, you constantly referring to Jackson as hubs...troubling. Haha, seriously though I must try out this recipe, it sounds awesome. I'm so jealous you have a Whole Foods in C-Ville, is it super snotty?

Grams said...

Beautiful presentation! So like you. "Whole Foods"? Never even heard of it in the burg of T'ville!

KreativeMix said...

hmmm. interesting dish. It looks absolutely delicious too!!!