Shrimp and Grits

 30 fresh shrimp cleaned, deveined

1/2 cup Tasso ham cubes,or 2-3 links of andouille sausage

1/2 onion diced

1/2 green pepper diced

Olive oil

1/2 cup dry white wine 

1 cup heavy whipping cream

Grits:

Polenta grits 3/4 cup

2 cups water

1/2 cup chicken stock

1/2 cup diced Gouda 

Parsley

Grits are easy by the package, flavor is the only difference here. Cook the grits the normal way first, add cheese and parsley at the end.

2-3T. Olive oil and sauté the Tasso, onion, pepper for 4-5 mins. Add the shrimp and cook until pink. Remove the shrimp. Deglaze the pan with wine, getting all those hammy bits. Add the cream, salt and pepper to taste. Serve over grits and arrange the shrimp nicely. But if parsley for the top!