This recipe came from the 12/11 issue of BA mag. Depending on the tasso or andouille you use, watch the seasoning!
I used homemade tasso and it is pretty spicy compared to commercial brands I've used in the past, so additional seasoming wasn't necessary. Enjoy!
Shrimp and Grits with Tasso cream Sauce
2 tbsp butter
1 1/2 lb uncooked large shrimp-peeled & deveined
8 oz tasso or andouille cut into cubes
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 large garlic cloves-chopped
1 cup dry white wine
1/2 cup heavy whipping cream
1/2 tbsp chopped fresh italian parsley
1/2 tbsp chopped fresh thyme
S&P to taste
Your favorite grits recipe, 4 servings.
Melt butter in a large skillet. Cook shrimp for 1 minute. Remove and reserve. Add ham,bell peppers,garlic and saute for 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Add 1/2 cup cream,parsley,thyme and shrimp with juices. Simmer until shrimp are pink and sauce thickens to coat a spoon, about 3 minutes. Season with salt and pepper.
To serve, spoon grits onto plate or into bowl and top with cream sauce.