Georgia Shrimp and Grits with Tasso Gravy
Coastal Georgia shrimp simmered in a smoky tasso ham gravy served over creamy stone-ground grits, a breakfast-to-dinner staple along the coast.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 470 kcal
Equipment
- •Saucepan
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 22
- carbs
- 38
- protein
- 28
- calories
- 470
Instructions
- 1
Bring the water or broth to a boil. Whisk in the grits, lower the heat to low, and cook 20–25 minutes, stirring often, until creamy.
- 2
Stir the cheese into the finished grits. Keep them warm.
- 3
Cook the diced tasso ham in a skillet until slightly crisp. Remove the ham and set it aside.
- 4
Melt butter in the same skillet. Whisk in flour to make a roux (a smooth paste of flour and fat).
- 5
Slowly whisk in the chicken broth. Keep stirring until you have a smooth gravy.
- 6
Put the tasso ham back into the skillet. Simmer for 5 minutes.
- 7
Add the shrimp to the skillet. Cook 3–4 minutes until just pink and cooked through.
- 8
Spoon the shrimp and gravy over the warm grits. Garnish with green onions.
Chef's tips
Cook the grits on low heat and stir often for the creamiest texture. Do not overcook the shrimp; add them at the very end and cook only until pink.
Storage
Refrigerate grits and shrimp separately up to 2 days.
Reheating
Reheat grits with a splash of milk or water on the stovetop; reheat shrimp gently to avoid toughening.
Common mistakes to avoid
- •Using instant grits, which will not become as creamy as stone-ground grits.
- •Overcooking the shrimp, which makes them tough and rubbery.
Serving suggestions
Cooked Georgia Shrimp and Grits with Tasso Gravy?
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