🧀 Creamy Smoked Gouda Grits with Ham Tasso Gravy & Fried Shrimp

Serves: 4–6 | Prep Time: 20 min | Cook Time: 40 min

Ingredients

For the Grits

  • 4 cups chicken stock (or 2 cups stock + 2 cups whole milk for richer flavor)

  • 1 cup stone-ground grits

  • 3 Tbsp butter

  • 1 cup smoked Gouda cheese, shredded

  • ½ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • ¼ cup heavy cream or half-and-half

For the Ham Tasso Gravy

  • 2 Tbsp butter

  • ½ cup diced tasso ham (or smoked ham)

  • 1 small shallot or ¼ cup onion, finely chopped

  • 1 clove garlic, minced

  • 2 Tbsp all-purpose flour

  • 1½ cups chicken stock

  • ½ cup heavy cream

  • Splash (about 2 Tbsp) dry white wine – adds brightness and depth

  • ½ tsp smoked paprika

  • Salt and black pepper, to taste

  • Dash of hot sauce (optional)

For the Fried Shrimp

  • 1 lb large shrimp, peeled and deveined

  • ½ cup buttermilk

  • 1 cup seasoned flour
    (1 cup flour + 1 tsp paprika + ½ tsp garlic powder + ½ tsp salt + ¼ tsp cayenne)

  • Vegetable oil, for frying

Toppings

  • 4 slices smoked bacon, cooked crisp and chopped

  • ½ cup shredded Monterey Jack cheese

  • 2 green onions, thinly sliced

    Instructions

    Make the Grits

    1. Bring stock (and milk, if using) to a gentle boil.

    2. Whisk in grits slowly; reduce heat to low.

    3. Simmer 20–25 minutes, stirring often, until creamy.

    4. Stir in butter, smoked Gouda, salt, pepper, and cream. Keep warm.

      Prepare the Ham Tasso Gravy

      1. In a skillet, melt butter. Add tasso; cook until lightly crisp.

      2. Add shallot and garlic; sauté 1 minute.

      3. Stir in flour to form a roux.

      4. Gradually whisk in stock, then white wine and cream.

      5. Simmer 5–7 minutes until thickened.

      6. Stir in smoked paprika, season, and finish with a touch of hot sauce.

        Fry the Shrimp

        1. Heat 1 inch of oil to 350 °F.

        2. Dip shrimp in buttermilk, dredge in seasoned flour.

        3. Fry 2–3 minutes per side, until golden.

        4. Drain on paper towels.

        Assemble

        1. Spoon creamy grits into each bowl.

        2. Ladle over the warm tasso gravy.

        3. Top with fried shrimp.

        4. Finish with bacon, Monterey Jack, and green onions.

          Reheating Tip

          Reheat leftover grits gently on the stovetop over low heat with a few tablespoons of chicken stock, milk, or cream. Stir often until smooth and silky again. (They can also be microwaved in short bursts, stirring in between.)

          That splash of dry white wine in the gravy and the smokiness of the Gouda transform this dish into pure Southern comfort with a gourmet twist.