Shrimp & Grits Recipe

Sauté the Shrimp

In a large skillet, heat the olive oil over medium-high heat. Add minced garlic, and sauté for about 30 seconds until fragrant.

Add the jumbo shrimp to the skillet. Season with paprika, salt, and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.

Remove from heat and drizzle with lemon juice. Set aside while preparing the cream and polenta.

Make the Tasso Cream

In a saucepan, melt the butter over medium heat. Add the diced tasso ham and sauté for about 3-4 minutes until slightly crispy.

Pour in the heavy cream and bring to a simmer. Reduce heat and let it cook for about 5 minutes until slightly thickened.

Stir in the chopped green onions and remove from heat. Set aside.

Prepare the Polenta

In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.

Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce the heat to low and cook for about 20-25 minutes, stirring frequently until the polenta is thick and creamy.

Stir in the butter and grated Parmesan cheese until melted and well combined.

Plate the Dish

To serve, spoon a generous portion of creamy polenta onto each plate, followed by the sautéed shrimp and a drizzle of tasso cream on top.

Garnish with additional chopped green onions if desired. Enjoy your Shrimp & Grits!