Paula Deen's Shrimp and Grits

Sauteed shrimp with tasso ham and a quick cream pan sauce, served over grits.

Ingredients

• 2 servings cooked grits
• 2 tablespoons olive oil
• 1/2 cup diced Tasso Ham
• 2 tablespoons diced leeks
• 2 tablespoons diced onion
• 2 tablespoons diced green pepper
• 20 medium-to-large shrimp, peeled and deveined (tails on)
• 1 tablespoon white wine
• 1 cup heavy cream
• Chopped green onion tops
• Salt and black pepper to taste

Directions

Prepare the grits and keep warm.

1. Heat the oil in a large skillet over medium-high and saute the tasso until crisp.
2. Add the leeks, onion, and green pepper and saute until the onion is translucent.
3. Add the shrimp and cook 30 to 45 seconds until pink; remove the shrimp.
4. Deglaze with the white wine, then slowly add the cream and reduce until thickened. Season.
5. Divide the grits between plates, arrange the shrimp around the edges, and pour the sauce over. Garnish with green onion tops.

Notes

Recipe by Paula Deen (pauladeen.com). Tasso can be replaced with pancetta or prosciutto.