shrimpy grits ead

Shrimp and Grits with Tasso Gravy

shrimpy grits ead

Shrimp and Grits with Tasso Gravy – 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 Shrimp and Grits with Tasso Gravy

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 non gmo grits made like this recipe I posted previously (substitute 1/4 cup of white wine for 1/4 cup of the water).
(Leave out the fried egg.)
one bunch scallions


Make the grits according to the recipe above. 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.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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