LAFAYETTE, La. (KLFY) — Chef Peter Sclafani with SoLou Lafayette stopped by the Passe Partout kitchen Friday to whip up an Italian twist on the classic Southern dish, Shrimp and Grits.

Here is the recipe:

• 1 Tablespoon olive oil
• 1/4 cup diced tasso
• 1/4 cup onions, peeled & diced
• 1/2 Tablespoon garlic, peeled & chopped
• 12 shrimp (16/20 headless), peeled and deveined
• 1/2 cup tomatoes, peeled, seeded and diced
• 1/2 cup dry white wine
• 1 teaspoon thyme, chopped
• 1 tablespoon creole seasoning
• 1 cup heavy cream
• 1 Tablespoon butter
• 1 Tablespoon parsley, chopped
• 1 Tablespoon green onions, sliced
• 2 cups creamy roasted corn grits

1. In a sauté pan over medium high heat, heat the olive oil, add the Tasso, and render for one minute.
2. Add the onions and cook for two minutes. Add the garlic and stir for thirty seconds to release the oils. Stir in the shrimp and tomatoes until the shrimp just begin to turn pink.
3. Deglaze with the white wine and add the thyme and creole seasoning.
4. Pour in the heavy cream and bring to a boil. Reduce the heat to a simmer. Add the butter, parsley and green onions stirring to emulsify.
5. Remove from heat. Taste the sauce for seasoning.
6. Place one cup of the grits in the center of a plate and top each with 6 shrimp and half of the sauce.

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