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  • Writer's pictureTommy Centola

Garlic Shrimp and Grits

Although it's not a locally created dish, shrimp and grits are very present on menus across Louisiana and the South. Here is another version of this popular dish.

3 tablespoons butter, divided

1/3 pound tasso, cut into 1/2-inch cubes

1/3 cup chopped red bell pepper

1/3 cup chopped green onions

6 cloves garlic, minced

1 pound peeled and deveined large shrimp (tails left on)

2 tablespoons all-purpose flour

1 cup seafood stock, room temperature

2 teaspoons Worcestershire sauce

1 teaspoon fresh lemon juice

1/8 teaspoon cayenne pepper

White Cheddar Corn Grits

In a 12-inch enamel-coated cast-iron skillet, heat 1 tablespoon butter over medium heat. Add tasso; cook, stirring occasionally, until browned, 15 to 20 minutes. Using a slotted spoon, transfer tasso to a medium bowl, reserving drippings in skillet.

Add bell pepper, onion and garlic to skillet; cook, stirring constantly, until softened, 3 to 4 minutes. Transfer vegetables to bowl with tasso.

Add remaining 2 tablespoons butter to skillet, and let melt. Whisk in flour. cook for one minute, whisking constantly. Whisk in stock, Worcestershire sauce, lemon juice, and cayenne; bring to a boil over medium-high heat. Reduce heat to medium, simmer until thickened, 2 to 4 minutes.

Return tasso mixture to skillet; stir until heated through, 2 to 3 minutes. Serve immediately with White Cheddar Grits.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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