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Shrimp and Grits Louisiana Style


"Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!"
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40 m servings 677 cals
Original recipe yields 2 servings


  • Calories:
  • 677 kcal
  • 34%
  • Fat:
  • 60.1 g
  • 92%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 272 mg
  • 91%
  • Sodium:
  • 751 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 27
  1. 35 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I had to alter the recipe because I wasn't going to just pour cream over it and serve. I was looking for a recipe to pay tribute to grits a bit more.

Most helpful
Most positive
Least positive

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 ...

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!!!!

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.

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 ...

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

This is a great comfort food dish and it's really simple to make. I substituted andouille sausage for the Tasso ham. Also, I sautéed the shrimp in butter instead of olive oil. Make sure to ad...

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 seasoni...

Awesome! Reminds me of a dish I have every time I am in NOLA. Used instant grits to save time. I also used chorizo as I couldn't find ham. Also made fried green tomatoes to go with the dish....

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 te...