Louisiana Cookin'


IT’S NO SECRET how much Louisianans love shrimp. Whether they’re fried, boiled, grilled, or sautéed, we enjoy eating Gulf shrimp just about any way they can be prepared. We adore the briny crustaceans for their versatility on the plate, and this fall, we’ve cooked up a few exciting ways to highlight their incredible flavor.



We spiced up this easy shrimp and grits recipe with a bit of tasso.

3 tablespoons unsalted butter, divided⅓ pound tasso, cut into ½-inch cubes ⅓ cup chopped red bell⅓ cup chopped green onion6 cloves garlic, minced1 pound peeled and deveined large fresh shrimp (tails left on)2 tablespoons all-purpose flour1 cup low-sodium chicken broth, room temperature2 teaspoons Worcestershire sauce 1 teaspoon fresh lemon juice⅛ teaspoon cayenne pepper White Cheddar Corn Grits (recipe follows)Garnish: ground black pepper, chopped red bell pepper, chopped fresh parsley

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