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Flavorful Shrimp and Grits with Tasso Ham Gravy

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A comforting Southern classic featuring creamy stone-ground grits topped with smoky, spiced shrimp and a rich tasso ham gravy. Perfect for quick, soulful dinners that impress.

Ingredients

Scale
  • 1 cup stone-ground grits (Bob’s Red Mill recommended)
  • 4 cups water or chicken broth
  • 2 tbsp unsalted butter, softened
  • 1 cup sharp cheddar cheese, shredded (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound large shrimp, peeled and deveined
  • 2 tbsp olive oil or butter for sautéing
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • ¼ tsp red pepper flakes (optional)
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 4 oz tasso ham, finely chopped
  • ½ cup yellow onion, finely diced
  • ½ cup green bell pepper, finely diced
  • ½ cup celery stalk, finely diced
  • 2 tbsp all-purpose flour (use gluten-free flour if needed)
  • 2 cups chicken broth, preferably low sodium
  • 1 tsp hot sauce (optional)
  • Salt and pepper, to taste

Instructions

  1. Cook the Grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring frequently, for 20-25 minutes until thickened and creamy.
  2. Stir in 2 tablespoons softened butter, 1 cup shredded sharp cheddar cheese, and season with salt and pepper. Keep warm.
  3. Prepare the Tasso Ham Gravy: Heat a large skillet over medium heat. Add chopped tasso ham and cook until fat renders and edges crisp, about 3-4 minutes.
  4. Add diced onion, bell pepper, and celery. Sauté until soft and translucent, about 5 minutes.
  5. Sprinkle 2 tablespoons flour evenly over the mixture, stirring constantly to form a roux. Cook for 2 minutes until lightly golden.
  6. Gradually whisk in 2 cups chicken broth, scraping browned bits from the pan. Simmer until thickened, about 5-7 minutes.
  7. Add 1 teaspoon hot sauce if desired, then season with salt and pepper to taste.
  8. Sauté the Shrimp: In a separate pan, heat 2 tablespoons olive oil or butter over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.
  9. Add shrimp seasoned with smoked paprika, red pepper flakes, salt, and pepper. Cook shrimp 2-3 minutes per side until pink and opaque. Remove from heat.
  10. Assemble: Spoon creamy grits onto plates. Top with shrimp, then ladle generous amounts of tasso ham gravy over everything. Garnish with fresh chopped parsley.

Notes

If grits become too thick, stir in a splash of milk or broth to loosen. Watch the roux carefully to avoid burning. Use gluten-free flour or cornstarch for a gluten-free gravy. For dairy-free, substitute butter with olive oil and omit cheese or use dairy-free alternative. Shrimp cooks quickly; avoid overcooking to prevent rubberiness. Store shrimp, grits, and gravy separately for best leftovers. Reheat gently with broth or milk to restore creaminess.

Nutrition

Keywords: shrimp and grits, tasso ham gravy, Southern recipe, seafood, comfort food, quick dinner, easy recipe

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