-10
MEDIUM SIZED SHRIMP, PEELED AND DEVIENED
-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.