Spicy Shrimp and Sausage over Creamy White Grits with Tasso - BigOven 64555

Spicy Shrimp and Sausage over Creamy White Grits with Tasso

Ready in 1 hour

Top-ranked recipe named "Spicy Shrimp and Sausage over Creamy White Grits with Tasso"

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Try this Spicy Shrimp and Sausage over Creamy White Grits with Tasso recipe, or contribute your own. "Shrimp" and "Spicy" are two tags used to describe Spicy Shrimp and Sausage over Creamy White Grits with Tasso.


Ingredients

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

Original recipe makes 1

Servings  

Preparation

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 375F 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

Calories Per Serving: 4450 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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