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Name: Spicy Shrimp and Sausage over Creamy White Grits with Tasso
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Salt; 1/4 c Butter; 1 1/2 lb Hot Italian sausage links; 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; 1 c Whipping cream; 1/2 c fresh parsley Minced; Olive oil or butter

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Spicy Shrimp and Sausage over Creamy White Grits with Tasso

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

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 <molony@scsn.net> on Feb 23, 1998

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Nutrition

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Serving Size: 1 Serving (4405g)
Recipe Makes: 1

Calories: 4450
Calories from Fat: 3045 (68%)

Amt Per Serving		% DV

	Total Fat 338.3g	451 %
	Saturated Fat 132.1g	660 %
	Monounsaturated Fat 142.2g
	Polyunsanturated Fat 38.5g
Cholesterol 1811.4mg		557 %
Sodium 18983.9mg		655 %
Potassium 4386.4mg		115 %
Total Carbohydrate 65.4g		19 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 62.6g
Protein 273.7g		391 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4450

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