Shrimp and Grits with Tasso Cream

Prep Time: 45 minutes    4 Servings

3           tablespoons butter, divided
1 1/2     pounds uncooked large shrimp, peeled, deveined
8           ounces tasso ham or andouille sausage, cut into
             1/3-inch cubes
1           cup chopped red bell pepper
1           cup chopped green bell pepper
2           large garlic cloves, chopped
.5          cup plus 1/3 cup heavy whipping cream, divided
.5          tablespoon chopped fresh Italian parsley
.5          tablespoon chopped fresh thyme
2.75      cups water
1           cup quick cooking grits

Melt 2 tablespoonsbutter in heavy large skillet over medium-high heat.  Add shrimp; stir 1 minute.  Using slotted spoon, transfer shrimp to bowl.  Add ham, all bell peppers, and garlic to skillet.  Saute until peppers begin to soften, about 3 minutes.  Add wine.  Boil until reduced by half, about 3 minutes.  Add 1/2 cup cream, parsley, thyme, and shrimp with any accumulated juices.  Simmer until shrimp are just opaque in center and sauce is thick enough to coat spoon, about 3 minutes.  Season to taste with salt and pepper.
     Meanwhile, bring 2 3/4 cups water to boil in heavy large saucepan over medium high heat.  Gradually whisk in grits; sprinkle with salt.  Reduce heat to low and simmer until grits are tender, whisking often, about 6 minutes.  Whisk in remaining 1/3 cup cream and 1 tablespoon butter; season grits to taste with salt and pepper.
     Spoon warm grits into shallow bowls.  Top with shrimp and sauce.