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Creamy Shrimp and Grits with Spicy Tasso Gravy

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A comforting Southern dish featuring creamy stone-ground grits topped with sautéed shrimp and a rich, spicy tasso ham gravy. Perfect for quick weeknight dinners or cozy weekend brunches.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 cup sharp white cheddar cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • 6 ounces tasso ham, diced
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil or butter
  • ½ teaspoon Cajun seasoning or a pinch of cayenne (optional)
  • Juice of half a lemon

Instructions

  1. In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly whisk in 1 cup of stone-ground grits. Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes until thick and creamy. Add milk or half-and-half during the last 5 minutes of cooking to enrich the texture.
  2. Stir in butter and shredded cheddar cheese. Season with salt and freshly ground black pepper to taste. Keep warm on very low heat, stirring occasionally to prevent skin from forming.
  3. While grits are cooking, heat 3 tablespoons of butter in a large skillet over medium heat. Add diced tasso ham and cook until browned and fragrant, about 3-4 minutes.
  4. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for an additional 30 seconds, being careful not to burn.
  5. Sprinkle 2 tablespoons of flour over the mixture and stir constantly for 2 minutes until lightly golden to make the roux.
  6. Slowly whisk in 2 cups of chicken broth. Bring to a simmer and cook for 5-7 minutes until thickened. Stir in smoked paprika, cayenne pepper, and season with salt and pepper. Add more broth if gravy is too thick.
  7. In a separate pan, heat olive oil or butter over medium-high heat. Season shrimp with Cajun seasoning or cayenne if using, then sauté for 2-3 minutes per side until pink and opaque. Finish with a squeeze of fresh lemon juice.
  8. Spoon creamy grits into bowls, top with shrimp, and ladle generous amounts of spicy tasso gravy over everything. Garnish with chopped green onions or parsley if desired.

Notes

If gravy clumps, whisk vigorously or add more broth to smooth. Stir grits frequently to prevent lumps and scorching. Use gluten-free flour for a gluten-free version. Substitute tasso ham with smoked sausage or bacon if unavailable. For dairy-free, use plant-based milk and butter alternatives and nutritional yeast instead of cheese. Fresh corn kernels can be added to grits in summer for sweetness.

Nutrition

Keywords: shrimp and grits, tasso gravy, creamy grits, spicy shrimp, Southern recipe, Cajun, comfort food

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