Spicy Shrimp and Sausage over Creamy White Grits with Tasso

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Spicy Shrimp and Sausage over Creamy White Grits with Tasso Ingredients

2 qt Chicken broth	1/3 c (3 oz.) diced Tasso Cajun
2 1/2 c Coarse ground white grits	Shrimp and Sausage
1 c Whipping cream	1 1/2 lb Hot Italian sausage links
Salt and freshly ground	1 1/2 lb Medium raw shrimp; peeled,
Tasso Gravy	Olive oil or butter
1/4 c Butter	1/3 c Whipping cream
1/2 c All-purpose flour	1/2 c Minced fresh parsley
4 c Chicken broth

Instructions for Spicy Shrimp and Sausage over Creamy White Grits with Tasso

This comes from Magnolias, a fantastic restuarant in historic Charleston, SC In heavy soup pot, heat chicken broth to a boil. Rinse grits with water; drain and slowly stir into boiling chicken broth. Return to a boil; reduce heat and cook, stirring frequently, 25 to 30 minutes on low or until grits have absorbed chicken broth and are softened. Add cream; cook 20 minutes more, stirring frequently. Season with salt and pepper. Keep warm in double boiler until ready to serve. Thin with warm chicken broth, if necessary. Tasso Gravy: In heavy saucepan, melt butter; whisk in flour until blended. Cook over medium heat 3 to 5 minutes or until flour browns and has a nutty aroma. Slowly, whisk in cold chicken stock. Increase heat to high, stirring until mixture comes to a boil, whisking briskly to make a smooth gravy. Reduce heat; simmer 10 to 15 minutes. Add ham; keep warm. 5 cups gravy. Shrimp & Sausage: Place sausage in deep skillet; cover with water. Heat to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain; place on broiling rack. Roast sausage at 375?F until sausage begins to brown, about 15 minutes. Cool; cut into thin slices. Heat 2 tablespoons olive oil in 10-inch skillet. Cook shrimp in oil 3 to 4 minutes or until shrimp turns pink. Add reserved sausage pieces. Ladle tasso gravy into skillet; cook 1 to 2 minutes. Add cream; cook 1 minute. (If gravy is too thick, thin with additional chicken broth or water.) Spoon 1 cup grits into each serving bowl; ladle shrimp and sausage mixture over grits; sprinkle with parsley. 6 servings. Posted to recipelu-digest by molony on Feb 23, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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