SHRIMP AND GRITS WITH TASSO CREAM SAUCE

SHRIMP AND GRITS WITH TASSO CREAM SAUCE image

Yield 4 Servings

Number Of Ingredients 12

3 tablespoons butter, divided
1 1/2 lb uncooked large shrimp, peeled, deveined
8 oz tasso ham or andouille sausage, cut into 1/3 inch 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 cup plus 1/3 cup heavy whipping cream, divided
1/2 tablespoon chopped fresh italian parsley
1/2 tablespoon chopped fresh thyme
2 3/4 cup water
1 cup quick cooking grits

Steps:

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; stir for 1 minute. Using slotted spoon, transfer shrimp to bowl. Add ham, all bell peppers, garlic to skillet. Saute until peppers begin to soften, about 3 minutes. Add wine. Boil until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme, and shrimp with any accumulated juices. Simmer until shrimp are just opaque in center and sauce is thick enough to coat a spoon, about 3 minutes. Season to taste with salt and pepper. Meanwhile, bring 2 3/4 cups of water to boil in heavy large saucepan over medium-high heat. Gradually whisk in grits; sprinkle with salt. Reduce heat to low and simmer until grits are tender, whisking often, about 6 minutes. Whisk in remaining 1/3 cup cream and 1 tablespoon butter; season grits to taste salt and pepper. Spoon warm grits into shallow bowls and top with shrimp and sauce.