Photo: Oxmoor House
Total Time
32 Mins
Yield
Serves 6 (serving size: 1/2 cup grits, 6 shrimp, about 3 tablespoons ham mixture, and 4 teaspoons green onions)

At Castaways Raw Bar and Grill on Holden Beach in North Carolina, they serve up huge portions of spicy shrimp and grits. This version is inspired by theirs—zesty with green onions and tasso ham, with a generous dose of Cajun spice.

How to Make It

Step 1

Heat olive oil in a large skillet over medium-high heat. Add tasso; sauté 2 minutes or until edges are golden. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add shrimp to pan, sprinkle with Cajun seasoning, and cook 3 minutes, turning once. Add 1/4 cup water, scraping pan to loosen browned bits. Remove from heat; add butter, stirring to melt. Cover and keep warm.

Step 2

Bring milk, salt, and 2 cups water to a boil over medium-high heat. Reduce heat. Gradually add grits, and cook until thick and bubbly (about 5 minutes), stirring constantly with a whisk. Remove grits from heat; add cheese, stirring with a whisk until cheese melts.

Step 3

Spoon grits evenly onto 6 plates. Top evenly with shrimp, ham mixture, and green onions.

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Ratings & Reviews

Great Recipe

tyler6734
June 16, 2015
I used canadian bacon since that's what I had on hand.  I also added bell pepper.  I don't think it's truly cajun without bell pepper, I also added some red pepper for a little kick.  

tyler6734's Review

Shannon
November 11, 2013
My wife and I both loved the recipe! We used bacon instead of ham and a little extra cheddar. Aside from that we did it exactly the same. Great!

Restaurant quality!

Svgordon1
September 18, 2016
I made this today for brunch. I substituted the ham for bacon and added green peppers. It was delicious. Thank you!