Shrimp with Parmesan Grits and Tasso Cream Sauce

Prepare grits according to the package instructions, using the water and milk as the liquid. As it cooks, whisk frequently for a creamier texture. Season with salt and pepper. Once the grits are done remove from heat and add the butter and the Parmesan cheese. Whisk to incorporate, taste and adjust seasonings or thickness (add more milk if you think it’s too thick). Cover and keep warm.

Heat the oil and butter in a large skillet over medium-high heat. Add the tasso and allow the fat to render and to crisp up a little, 3-5 minutes. Add the peppers and onions and saute for a couple minutes until the onions are starting to get transparent. Toss in the garlic and saute just until you smell it, about 30 seconds. Add shrimp and cook until just pink, about 2 minutes. Remove the shrimp from the skillet so they do not overcook and set them aside.

Lower the heat to medium and deglaze the skillet with the white wine. Allow the wine to reduce to almost nothing, then slowly add the cream. Simmer the cream and allow it to reduce until slightly thickened. You don’t want to boil it all away! Taste and adjust seasonings with salt and pepper if necessary.

Give your grits a good stir and put a good spoonful or two in the bottom of a bowl. Top with shrimp, tasso cream, and a couple pinches of green onion scattered across the top. Enjoy!