Shrimp and Grits

Ingredients:
• 2 cups water
• ¾ teaspoon salt
• 1 cup uncooked grits
• 2 tablespoons olive oil
• ½ cup diced tasso ham (see Note)
• 2 tablespoons diced leeks
• 2 tablespoons diced onion
• 2 tablespoons diced green bell peppers
• 20 shrimp, medium to large, peeled and deveined, with tails on
• 1 to 2 tablespoons white wine
• 1 cup heavy cream
• Salt and pepper
• Green onion tops, chopped

Preparation:
Bring the water and salt to a boil. Add the grits, and stir constantly for 1 minute. Cover and cook, stirring occasionally, until the grits are thick and creamy.

Heat the oil in a large skillet over medium-high heat. Add the tasso and sauté until crisp, about 7 to 9 minutes. Add the vegetables and sauté until the onions are translucent. Add the shrimp and sauté for 30 to 45 seconds, or until pink. Remove from the pan and set for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with the white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper to taste.

Divide the grits between two serving plates. Line the edges of each plate with 10 shrimp. Pour the sauce over the grits. Garnish with green onion tops.

Variation:
For a make-at-home dish, serve in individual-size bowls.

Note:
Tasso, a Cajun ham, is often hard to find outside of Louisiana, but it’s available at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'