When you find yourself hungry for shrimp and grits, there’s nothing quite like a Louisiana recipe for garlic shrimp and tasso grits to help satisfy you. That’s why this outstanding recipe for a spicy, protein-rich skillet of garlic-infused shrimpand white cheddar grits from Louisiana Cookin’ is a certified classic dish that’s sure to make a perfect breakfast entree or even a stand-out side dish for dinner.

Garlic Shrimp Ingredients:

• 1 pound of peeled and deveined large fresh shrimp with tails left on
• ⅓ pound of tasso, cut into ½-inch cubes
• 1 cup of low-sodium chicken broth, room temperature
• 2 teaspoons of Worcestershire sauce
• 1 teaspoon of fresh lemon juice
• 3 tablespoons of unsalted butter, divided
• 2 tablespoons of all-purpose flour
• 6 cloves of garlic, minced
• ⅓ cup of chopped red bell pepper
• ⅓ cup of chopped green onion
• ⅛ teaspoon of cayenne pepper
• 2 tablespoons of chopped red bell pepper, for garnish
• ¼ cup of freshly-chopped parsley, for garnish
• 1 teaspoon of fresh-ground black pepper, for garnish

 White Cheddar Corn Grits Ingredients:

• 1 cup of stone-ground yellow corn grits
• 4 cups of low-sodium chicken broth
• 2 tablespoons of heavy whipping cream
• 1½ cups of shredded extra-sharp white Cheddar cheese
• ¼ cup of mascarpone cheese
• 3 tablespoons of unsalted butter
• 1 teaspoon of kosher salt

Directions

1. You’ll want to begin the preparation of your garlic shrimp by procuring a 12-inch enamel-coated cast-iron skillet. Place the skillet on a stove burner that’s set to medium heat, and then place 1 tablespoon of your divided unsalted butter in the skillet. Once it’s melted, you’ll add your tasso to the skillet and cook it for about 15-20 minutes until it’s browned. Be sure to stir the tasso occasionally, and then once it’s browned, you’ll transfer thetasso ½-inch cubes into a medium bowl. Set the bowl aside for later, and reserve the drippings in the skillet.
2. Next, you’ll want to add your chopped bell pepper, onion, and minced garlic cloves to the tasso drippings in the skillet and cook it all. Stir the contents of the skillet constantly for about 3-4 minutes until the vegetables are softened. Afterward, transfer these softened vegetables to the bowl with your browned tasso.
3. Add your shrimp to the skillet and cook them for 2-3 minutes until they’re pink and firm. Afterward, transfer the shrimp to the bowl with vegetables and tasso.
4. Add your remaining 2 tablespoons of butter to the skillet and let it melt. Then, whisk your flour into the skillet and cook it for 1 minute while whisking continuously. After, whisk in your broth, Worcestershire sauce, lemon juice, and cayenne pepper. Bring it all to a boil over medium-high heat. Once it’s boiling, reduce the heat back to medium and simmer until thickened, for about 2 to 4 minutes.
5. Return your shrimp, tasso, and vegetable mixture to the skillet, and stir until it’s all heated through for about 2 to 4 minutes. You’ll then serve this immediately with your White Cheddar Corn Grits. Garnish the top of your dishes with black pepper, chopped red pepper, and chopped fresh parsley.
6. In order to cook your White Cheddar Corn Grits, you’ll take a medium saucepan and place it over medium-high heat. Bring your broth, butter, and salt to a boil, and then whisk in your grits. Reduce the heat to medium-low. Cover the saucepan, and cook the grits for about 20 minutes while whisking occasionally. This should take about 20 minutes.
7. Remove the grits from the head when the grits are properly thickened, and gradually whisk in your Cheddar,mascarpone, and cream. If your grits are too thick, you can remedy the situation by whisking in an additional 2 to 4 tablespoons of warm cream. Be sure to time the cooking of your grits to match when you finish cooking your garlic shrimp so that you can serve this dish immediately. Enjoy!

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