Shrimp and grits with tasso ham

This classic shrimp and grits combines jumbo shrimp and creamy grits with a sauce flavored with tasso ham, all topped with a fried egg. 

Ever since I first tried shrimp and grits, it’s been on my bucket list of foods I want to make at home. I finally got around to it last weekend and it was well worth the wait. I kept putting it off because I wanted to make it with Tasso ham, a spicy Southern ham. I lucked out when I stumbled on a flash sale at d’Artagnan. I stocked up on duck confit, duck breasts, chorizo and a nice chunk of Tasso. (Some girls like shoe sales. Me? I’m a big fan of a duck sale. LOL!) This is delicious comfort food. Pretty much anything with grits or polenta will make your tummy happy (like this pork ragu for example – comfort in a bowl!)

The dish is pretty easy to make, but timing is key. Start with the grits (I used coarse yellow cornmeal.) Let them bubble away on the stove while you make the shrimp. Fry the eggs just before serving so they are hot and the yolks are runny. I served this with a simple green salad and some wine. The verdict: the husband is a huge fan. I think he may have said it was one of the best dinners I’ve ever made. So, although I’ve crossed it off my cooking bucket list, it’ll being making more appearances in my house!

NOTE: if you can’t get tasso, use smoky bacon.

Shrimp and grits with tasso ham

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Erin Berdan

Recipe type: Main

Cuisine: American

Serves: 4 servings

Ingredients

For the grits

• 1 cup grits or coarse cornmeal
• 3 cups chicken stock
• ½ cup milk or cream
• ¾ cup grated sharp white cheddar cheese
• 1 Tbsp. unsalted butter

For the shrimp

• ½ cup chopped tasso ham, or thick cut bacon
• 3 garlic cloves, minced
• 16 jumbo shrimp, peeled and deveined
• ¼ cup beer, such as Budweiser
• 2 scallions, thinly sliced
• ¼ cup chicken stock
• 2 Tbsp. butter, plus more for eggs
• 4 eggs

Instructions

1. To make the grits, stir the grits and stock together in a pan. Bring to a simmer, stirring occasionally. Stir in the cheese and milk. Let cook on low until shrimp are ready to serve. Add a little more milk if they get too thick.
2. For the shrimp, cook the tasso in a medium saute pan over medium heat until the fat is rendered. If the ham is really lean, add a little oil. Add the garlic and cook for one minute. Add the shrimp. Pour in the beer and stock and cook until shrimp are opaque. Flip the shrimp after 2 minutes so they cook evenly. Add half the scallions. Swirl in the 2 tablespoons of butter to thicken the sauce. Season to taste with salt and pepper. Keep warm.
3. In a small non-stick pan, melt a little butter. Fry the eggs one at a time, seasoning them with salt and pepper.
4. Just before serving, swirl the butter into the grits.
5. To serve, scoop some grits into each of 4 plates. Top with some of the shrimp and sauce and a fried egg. Sprinkle with remaining scallions. Serve immediately.

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