shrimp and grits with tasso cream sauce



3 tbl butter
1 1/2 lb uncooked large shrimp-peeled & deveined
8 oz tasso ham 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 & 1/3 cup heavy whipping cream
1/2 tbl chopped fresh italian parsley
1/2 tbl chopped fresh thyme
2 3/4 cup water 
1 cup quick cooking grits
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.
Make grits according to package or do this. Bring 2 3/4 cup water to a boil. Gradually whisk in grits,reduce heat and simmer until grits are tender. about 6 minutes. Whisk in remaining 1/3 cup cream and 1 tbl butter;season with salt and pepper.Spoon grits into bowl and top with shrimp/ham sauce.

Read More