Shrimp and Grits Louisiana Style

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.