Passe Partout: Italian-style Shrimp and Grits recipe from Chef Peter Sclafani

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 • In a sauté pan over medium high heat, heat the olive oil, add the Tasso, and render for one minute. • Add the on