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  Shrimp & Grits

Shrimp & Grits

Shrimp & Grits

Ingredients for Grits:

1 cup yellow grits (not instant)
1 cup low fat cream cheese
1 tablespoon unsalted butter
1/4 cup rice milk
Kosher salt
Freshly ground pepper

Ingredients for Shrimp:

1/2 cup 1/3" cubes tasso, andouille sausage, or bacon
1 tablespoon vegetable oil (optional)
3 garlic cloves, sliced
2 tablespoons (1/4 stick) butter, divided
16 large shrimp (about 1 pound), peeled, deveined
1/4 cup (or more) white wine
1/4 cup low-salt vegetable stock
1 tablespoon chopped fresh tarragon


For the grits, bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, then rice milk. Season with salt and pepper. Keep warm. Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add white wine and vegetable stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside. Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan. Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Sprinkle tarragon over.