Shrimp and Grits Louisiana Style Recipe -
Shrimp and Grits Louisiana Style Recipe
  • READY IN 40 mins

Shrimp and Grits Louisiana Style

Recipe by  

"Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
  2. Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
  3. Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
  4. Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
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  • Cook's Notes
  • Tasso is a Cajun cured ham and is often hard to find outside of Louisiana, and sometimes in Louisiana - particularly north Louisiana. But you can find it at some specialty gourmet shops. If not, you can substitute salt pork, pancetta, or prosciutto, just adjust your seasonings as tasso is very flavorful.
  • For a great wedding and reception ideas, use martini glasses or shot glasses to serve shrimp and grits with the grits on the bottom and shrimp and sauce on top. Add cheese if you like.

Reviews More Reviews

Aug 05, 2012

My husband LOVED this, but he loves shrimp and grits. I would probably make it again just because my husband devoured it and I appreciate the low ingredient count, but it comes in second to my all-time favorite shrimp & grits recipe. Tasso is hard to find so I substituted pancetta. Overall, a good one. Thanks for sharing!

Jan 18, 2014

I loved this recipe it was my first time making it. I added my own flare instead of Tasso, I used bacon which goes with everything so well!!!!

Sep 22, 2013

I added garlic, and red instead of green peppers. I had no ham, so I used bacon instead. Wonderful. Oh, and I cooked the grits in my rice cooker.

Apr 25, 2014

This is amazing shrimp and grits. It really hits the spot when craving some low country food. I made a few changes...I used Canadian bacon instead of the ham, Green onion and no green pepper. I added smoked gouda cheese (maybe 1/2 a cup) to the grits and a little chicken stock. I also added a sprinkle or two of white pepper. I took it to work for a coworker to try and her eyes rolled back in pleasure, lol.

Feb 28, 2014

I just used bacon, could not find the Tasso ham. The h

Feb 04, 2014

This is the second time making this recipie. My family loves it. I had to thicken the milk with some clerk starch though. It came out way to soupy. Also added son Tony Chacheres Creole seasoning. Love it.

Nov 10, 2013

I liked that it was not a long ingredient list and I had most of the items already. The taste was good as well. My kids even enjoyed it. However, my sauce did not thicken so I didn't like the texture.

Oct 24, 2013

It was okay the shrimp was delicous hut the sauce was to milky!


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  • Calories
  • 677 kcal
  • 34%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 272 mg
  • 91%
  • Fat
  • 60.1 g
  • 92%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 20.6 g
  • 41%
  • Sodium
  • 1139 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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