Shrimp and Tasso Grits
Creamy, stone-ground grits enriched with sharp cheddar, topped with plump seared shrimp and crispy, smoky tasso ham. This Louisiana low-country classic brings the bayou to your table in about 45 minutes — spicy, savory, and deeply comforting.
For 4 servings
- boil · ~25 min
Cook the grits.
In a heavy-bottomed saucepan, bring water and salt to a boil. Whisk in the stone-ground grits in a slow, steady stream. Reduce heat to low and simmer, stirring often, until thick, creamy, and tender, about 20-25 minutes.
TIPStir often and scrape the bottom to prevent lumps and scorching. - mix
Finish the grits.
Remove cooked grits from heat. Fold in the butter and shredded cheddar cheese until melted and smooth. Cover and keep warm.
- fry · ~5 min
Crisp the tasso ham.
Heat a large cast iron skillet over medium heat. Add the diced tasso ham and cook, stirring occasionally, until the fat renders and the pieces are browned and crisp around the edges, about 4-5 minutes. Transfer tasso to a plate, leaving any rendered fat in the skillet.
- fry · ~4 min
Sear the shrimp.
Add oil to the skillet with the rendered tasso fat and increase heat to medium-high. Season the shrimp with paprika, cayenne, and black pepper. Working in batches, sear shrimp until pink and just cooked through, about 2 minutes per side. Transfer to the plate with the tasso.
TIPDo not crowd the pan — shrimp will steam instead of sear. - saute · ~6 min
Build the pan sauce with the holy trinity.
Reduce heat to medium. Add diced onion, bell pepper, and celery to the skillet. Sauté, scraping up any browned bits from the bottom, until vegetables are softened, about 5 minutes. Add minced garlic and cook until fragrant, 30 seconds more.
- simmer · ~1 min
Finish the sauce and return the protein.
Pour in lemon juice and a splash of water, bringing it to a gentle simmer. Return the seared shrimp and crisp tasso to the skillet. Toss everything together for 1 minute to warm through and coat in the pan sauce.
- assemble
Plate the shrimp and tasso grits.
Spoon a generous portion of creamy cheese grits into shallow bowls. Top with the shrimp and tasso mixture, spooning the pan juices over the top. Garnish with sliced green onions and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For creamiest grits, use stone-ground not instant; stir frequently to avoid lumps.
- 2Pat shrimp dry before seasoning to ensure a good sear, not steam.
- 3Render the tasso ham first; the rendered fat becomes the base for searing shrimp and sauce.
- 4Do not crowd the pan when searing shrimp; cook in batches for golden crust.
- 5Add cheese off the heat to keep grits silky and prevent graininess.
- 6If grits thicken while resting, loosen with a splash of hot water or milk before serving.
- 7Taste the tasso before adding extra salt — it is already cured and salty.
Adapt it for your goals.
High-Protein / Keto
Replace grits with cauliflower grits (finely riced cauliflower sautéed until tender) for a low-carb, high-protein version suitable for keto diets.
VegetarianVegetarian
Omit shrimp and tasso; use smoked mushrooms or diced smoked tofu and a dash of liquid smoke to replicate the smoky, savory depth. Or replace tasso with smoked paprika-dusted halloumi.
Spicy SeafoodSpicy Seafood
Swap shrimp for crawfish tails or lump crabmeat, and increase cayenne to 1/4 tsp for a more authentic Louisiana heat level.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp is a low-fat, high-quality protein source, essential for muscle repair and satiety.
Source of B Vitamins
Tasso ham and shrimp contribute B12 and niacin, supporting energy metabolism and nerve function.
Vegetables for Fiber and Antioxidants
The Holy Trinity (onion, bell pepper, celery) adds dietary fiber and vitamin C, supporting digestion and immunity.
Frequently asked questions
Quick grits will cook faster but yield a less creamy, more gluey texture. Stone-ground are strongly recommended for the best mouthfeel.
