Shrimp and Grits Louisiana Style

Ingredients

• 1 cup water
• 1 pinch salt
• 6 tablespoons grits
• 2 tablespoons olive oil
• 0.5 cups diced tasso ham
• 2 tablespoons diced onion
• 2 tablespoons diced green bell pepper
• 20 medium shrimp , peeled and deveined
• 0.25 cups white wine
• 1 cup heavy whipping cream
• salt and ground black pepper to taste
• 1 tablespoon chopped green onion , green parts only

Instructions

1. 1

   Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.

3. 3

   Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.

4. 4

   Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.