Shrimp And Grits With Tasso Cream Sauce

• 3 tbl butter
• 1 1/2 lb uncooked large shrimp-peeled & deveined
• 8 oz tasso ham or andouille cut into cubes
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 2 large garlic cloves-chopped
• 1 cup dry white wine
• 1/2 & 1/3 cup heavy whipping cream
• 1/2 tbl chopped fresh italian parsley
• 1/2 tbl chopped fresh thyme
• 2 3/4 cup water
• 1 cup quick cooking grits

1. Melt butter in a large skillet. Cook shrimp for 1 minute. Remove and reserve. Add ham,bell peppers,garlic and saute for 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Add 1/2 cup cream,parsley,thyme and shrimp with juices. Simmer until shrimp are pink and sauce thickens to coat a spoon, about 3 minutes. Season with salt and pepper.
2. Make grits according to package or do this. Bring 2 3/4 cup water to a boil. Gradually whisk in grits,reduce heat and simmer until grits are tender. about 6 minutes. Whisk in remaining 1/3 cup cream and 1 tbl butter;season with salt and pepper.Spoon grits into bowl and top with shrimp/ham sauce.

butter, shrimp, tasso ham, red bell pepper, green bell pepper, garlic, white wine, heavy whipping cream, fresh italian parsley, thyme, water, cooking grits

Taken from www.epicurious.com/recipes/member/views/shrimp-and-grits-with-tasso-cream-sauce-50106410 (may not work)