SHRIMP & GRITS with ANDOUILLE SAUSAGE AND TASSO GRAVY
SHRIMP AND GRITS
2 tbsp Olive Oil or Butter
4 tbsp for chopped Green Onions
1 ¾ pound large Shrimp, peeled and deveined
¾ pound Andouille from Giacomo’s Market on High Point Rd
1 ¼ cup Tasso Gravy (see recipe)
Creamy Grits (see recipe)
Heat oil in sauté pan, sauté ½ of the green onion. Add sausage, cook then add shrimp and cook till done. Add Tasso gravy and toss to coat and heat all the way through. Place serving of hot creamy grits in each pasta bowl and pour portion of shrimp mixture over the grits. Garnish each dish with remaining green onions
Makes 4 servings.
1 ½ cups Cream
3 cups Chicken Broth
6 tbsp Butter
1/3 tsp Salt
1/3 tsp fresh Ground Black Pepper
1 cup plus 2 tbsp Grits
½ cup shredded Cheddar Cheese
Bring cream, chicken broth, butter, salt, and pepper to a boil in a medium saucepan. Reduce heat to a simmer and stir in grits. Cook for about 3 minutes stirring constantly to prevent lumps. Continue cooking for another 12 minutes on medium-low heat. Remove from heat and stir in cheddar cheese. Keep grits warm for serving.
1 tbsp Butter
¼ cup diced Onions
½ tsp Thyme
1 cup Tasso Ham – diced
½ tsp Salt (or to taste)
1 cup Chicken Stock
¼ cup Roux
1 tsp chopped Parsley (optional)
Melt butter, add onions and thyme sauté gently until very soft and caramelized. Add Tasso, sauté for 5 minutes regularly to distribute seasoning. Add chicken stock and salt, bring to simmer, cook 10 minutes at a simmer. Stir in roux and simmer 10 minutes. Remove from heat, stir in parsley.
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