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SHRIMP AND GRITS WITH A TASSO HAM GRAVY.

Ingredients:
-10 MEDIUM SIZED SHRIMP, PEELED AND DEVEINED
-1/4 CUP WHITE ONION SLICED
-1/4 CUP SLICED PORK SAUSAGE
-1/2 CUP TASSO HAM DICED (IF NOT AVAILABLE USE ANY SPICED HAM)
-2 CUPS HEAVY CREAM
-CAYANNE, PAPRIKA, SALT, WHITE PEPPER TO TASTE
-1/4 STICK BUTTER
 
GRITS:
-5 CUPS CHICKEN STOCK, HEATED TO A ROILING BOIL
-1/4 STICK OF BUTTER
-1 TABLE SPOON SALT
-1 CUP STONE GROUND GRITS
-1/2 CUP CHEDDAR CHEESE
 
PREPARATION:
SAUTEE BUTTER, ONION SAUSAGE AND HAM WITH SPICES, ADD SHRIMP COOK UNTIL PINK. 
ADD CREAM AND LOWER HEAT TO MEDIUM. 
ALLOW TO THICKEN AND REDUCE. 
SERVE OVER GRITS PIPING HOT.
 
ADD GRITS TO BOILED CHICKEN STOCK. 
LOWER HEAT AND STIR FREQUENTLY. 
CONTINUE TO COOK FOR TEN MINUTES, LOWERING HEAT AS NEEDED. 
ONCE THICK, ADD CREAM.
ADD CHEESE AND ALLOW TO REST.
 
TO PLATE:
SERVE GRITS IN A LARGE BOWL, TOP WITH SHRIMP AND GRAVY. 
GARNISH WITH GREEN ONIONS, PARLSEY, AND CHOPPED TOMATO. 
SERVE WITH CORN BREAD.