This shrimp and grits Louisiana-style recipe is quick, Cajun-inspired, luscious, has a low ingredient count, and makes creamy shrimp and grits for two.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
677 Calories
Recipe Instructions
Step 1
Bring water and 1 pinch salt in a saucepan to a boil; slowly stir in grits, stirring constantly. Reduce heat to low; simmer grits until tender and smooth, about 20 minutes, stirring often. Set aside and keep warm.
Step 2
Heat olive oil in a large skillet over medium-high heat. Add ham; cook and stir until crisp. Stir in onion and bell pepper; cook until onion is translucent, about 4 minutes. Add shrimp; cook until just pink, 30 to 45 seconds. Transfer shrimp to a plate; set aside.
Step 3
Pour wine into the skillet; stir, scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Slowly add cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
Step 4
Divide grits between 2 serving plates; line edges of plates with 10 shrimp. Pour cream sauce over grits; sprinkle servings with green onions.
Ingredients
1 pinch salt
1 cup water
1 cup heavy whipping cream
2 tablespoons olive oil
salt and ground black pepper to taste
2 tablespoons diced green bell pepper
2 tablespoons diced onion
6 tablespoons grits
20 medium shrimp, peeled and deveined
1 tablespoon chopped green onion, green parts only
