Shrimp & Grits

Prepared by Johnson & Wales University's Alex Lozano
Yields : 4-6 Servings      Prep: 10 min      Cook: 20-25 min


1 cup uncooked quick grits

3 cups chicken broth

½ cup cream

1lb Shrimp

1lb tasso ham or andouilli sausage

2 bell peppers diced

1 yellow onion diced

1 cup white wine

1 cup chicken stock

½  stick butter, cold, sliced

2 tsp Cajun/ creole  seasoning

2 tsp Salt


  1. Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt, cream, and cheddar cheese. Set aside, and keep warm.
  2. Cook tasso in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove tasso from pan.
  3. Season shrimp with salt and Cajun seasoning, Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally.
  4. Add peppers and onions and lower to medium heat, sauté until onions are translucent
  5. Deglaze with white wine and reduce then add chicken stock, reduce for 2 minutes
  6. Add remaining of ingredients and heat, finish by folding in cold butter, while  constantly stirring
  7. Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.