A southern delight! Tender shrimp sautéed with garlic, diced tomato, and scallions, served over a big, creamy bowl of cheesy stone ground grits, and finished in a Tasso ham gravy.

In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the stone ground grits and reduce heat to low. Stir occasionally and cook for about 20-25 minutes until the grits are thick and creamy. Add heavy cream and cheddar cheese, stirring until melted and smooth. Season with salt and pepper to taste. Keep warm.

Prepare the Grits

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add diced Tasso ham and cook for another 2-3 minutes. Then, add the shrimp and cook until they turn pink, about 3-4 minutes.

Cook the Shrimp

Stir in the diced tomatoes and sliced scallions, cooking for an additional 2 minutes. Taste and adjust seasoning with salt and pepper.

Finish the Dish

Spoon the cheesy grits into bowls and ladle the shrimp mixture over the top. Garnish with additional scallions if desired.

Serve

Shrimp, peeled and deveined

Stone ground grits

shrimp & grits

Recipe information

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