Shrimp and Grits with Tasso Gravy

Recipe Courtesy of Elizabeth Dougherty

I guess everyone has their own way of making shrimp and grits. This is my way of doing it. It's a popular dish in our house.

Ingredients

3 oz of Tasso ham
2 TB of butter
1 TB olive oil
2 TB flour
2 cups chicken stock
1 lb large shrimp
sea salt and pepper
1 batch of grits (recipe below)
one bunch scallions

Method

Make the grits according to the recipe below. When they are 15 minutes from being done, make the gravy.

Dice Tasso into very small dice. Add olive oil to a saute pan, heat over medium-high and add Tasso. Saute for a few minutes until the Tasso starts to brown on the edges. Add another TB of butter. When it gets frothy, add the flour and stir with a wooden spoon until it looks clumpy. (You are making a roux.) Turn up heat to high. Add chicken stock. Mix with a whisk to get rid of lumps. Allow the sauce to thicken and reduce to your desired consistency. Adjust seasoning with salt and pepper, if necessary. Allow to cool slightly.

Shell and de-vein shrimp. Save the shells in the freezer for shrimp stock. In a large saute pan, add 1 TB butter and heat to medium-high. Add shrimp and season lightly with sea salt and pepper. Saute on both sides until they are pink and not translucent. When they are JUST done, remove to a plate. Slice the light green and white part of the scallions finely.

Put a cup of grits in a shallow bowl, add at least six large shrimp and about 1/4 cup of Tasso gravy over the top. Garnish with some scallions.

Grits

Ingredients

3 cups chicken stock
1 cup half and half
3/4 cup water
1/4 cup white wine
3/4 cup stone ground or quick grits (not instant)
1 tsp salt
Cooking spray

Method

In a large saucepan, heat stock, half and half, water and salt to a simmer. Add grits and whisk for 3-4 minutes until incorporated. Turn heat to low, cover and cook for 45 minutes, whisking every ten minutes or so.