Marye, I use Quaker Quick Grits. I know, I know....no self respecting Southerner would ever use quick grits, but it's what I grew up on. Also, I have never seen the original. Mine come in a bag, but here's a picture of the label.
Just in case I forget... here's the Paula Deen recipe. It looks long, but most of it is notes about Tasso and my notes about substitutions, etc.
* Exported from MasterCook *
Shrimp and Grits
Recipe By :Recipe courtesy Paula Deen
Serving Size : 4
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1/2 cup cured ham
3/8 cup leeks -- diced
3/8 cup onion -- diced
3/8 cup green pepper -- diced
1 pound shrimp -- shelled and deveined
1 1/2 tablespoons wine, white
2 cups heavy cream
1/2 Green onion tops -- chopped
Creamy Grits (Recipe Follows)
Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside.
Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.
Serve shrimp and vegetables over grits and pour sauce over all. Garnish with green onion tops.
Serving Ideas : For a great wedding idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.
NOTES : Cook's Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.
My Notes: I used country ham bits and was satisfied with the results. It may have been a little richer and saltier with the country ham (salt cured), but I have not tried it with Tasso, so I don't know. I have also used regular (salt cured) country ham slices. Just be sure to rinse your ham before dicing or cut WAY back on salt in the recipe.
I substituted Half and Half for the cream since heavy cream is not always readily available here. I have not tried it with cream and suspect it may produce a richer, larger portion of sauce in a shorter period of time, but I was happy with the results with half and half. Just be sure to add the dairy a small amount at the time or it will take FOREVER to thicken.
Now that I can get cream all the time, I have tried everything from 2% milk, half and half, and cream mixed with either….all work great. All combinations have worked well.
Creamy Grits
Recipe By :Recipe courtesy Paula Deen
Serving Size : 6
Categories : Sides and Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/4 cups milk, 1% lowfat -- plus a little more if they get too thick
1 1/2 pinches salt
1 1/2 pinches white pepper
1 7/8 cups grits
In a saucepan, over medium heat, add the milk and butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender. Grits get thicker as they sit, so more liquid may need to be added. I did not add any, but I did put them in a heated water bath (set covered pot in a skillet with water over low heat). Do not begin the grits until you start the sauce for the shrimp.
NOTES : I used cream and fat free half and half. I also used black pepper at the end in addition to the white pepper.
I also used a two to one ratio dairy to grits. I used Quaker Quick Grits...we don't have local coarse ground here, but am anxious to try. I find 6 minutes is way too long. Quick grits cook fast...watch them and don't stop stirring. Be careful, they will bubble and pop out. I don't like mine too thick and may eat them cooked less than most. Just have extra liquid...even water...handy to keep them from sticking. To be honest, I had never had grits cooked with anything but water before using this recipe, so if you want to cut back on calories...that would work also. Seafood, corn or chicken stock would be another option.