Shrimp & Grits Recipe
12 Slices of Bacon andouille sausage, sweet onions, bell peppers, Tasso ham gravy (serves 6)
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Ingredients
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Grits
Sausage & Veggies
Shrimp
Tasso Ham Gravy
Garnish
Method
Grits
- 1
- 2
Add grits
Slowly whisk in 2 cups stone-ground grits. Reduce heat to low so mixture simmers; stir frequently to prevent lumps.
- 3
Simmer
Cook grits, uncovered, stirring often, until thick and tender, about 25–30 minutes (follow package if different). Add additional water by 2 tbs increments if too thick.
- 4
Finish grits
Remove from heat and stir in 4 tbs unsalted butter, 1.5 cups shredded cheddar, 1.5 tsp salt, 1/2 tsp black pepper and 1 tsp hot sauce. Taste and adjust seasoning; keep warm on very low heat, covered.
Sausage & Veggies
- 5
Cook sausage
Heat a large skillet over medium-high heat. Add the 12 slices bacon andouille sausage and brown 2–3 minutes per side until edges are crisp. Remove to a plate and reserve 1–2 tbs rendered fat in the skillet; discard excess or save for flavor.
- 6
Sauté vegetables
Add 1 tbs olive oil to the skillet if needed. Add thinly sliced 1 sweet onion and 1 red and 1 green bell pepper. Sauté over medium heat until softened and edges begin to brown, about 6–8 minutes. Add 3 cloves minced garlic, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp black pepper and 1/2 tsp salt; cook 1 minute until fragrant. Return sliced sausage to skillet to rewarm for 1–2 minutes. Keep warm.
Shrimp
- 7
Season shrimp
In a bowl, toss 24 large peeled and deveined shrimp with 1 tbsp lemon juice, 1 tsp Old Bay, 1/2 tsp salt and 1/4 tsp black pepper.
- 8
Sear shrimp
Heat a separate large skillet over medium-high heat and add 2 tbs unsalted butter. When foaming subsides, add shrimp in a single layer (work in batches if needed). Cook 1–2 minutes per side until pink and just opaque. Remove shrimp to a plate; keep warm.
Tasso Ham Gravy
- 9
Render tasso
In the shrimp skillet (wipe out if burnt, keep some fond), melt 3 tbs unsalted butter over medium heat. Add 6 oz diced tasso ham and sauté 2–3 minutes until edges begin to brown and release flavor.
- 10
Make roux
Sprinkle in 3 tbs all-purpose flour and stir constantly for 1–2 minutes until it turns golden and no raw flour taste remains.
- 11
Add liquids
Gradually whisk in 2 cups chicken stock, scraping up any browned bits. Bring to a simmer; the gravy will thicken. Stir in 1/2 cup heavy cream, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce and 1/2 tsp Creole seasoning. Simmer gently 3–5 minutes to meld flavors and reach a saucy consistency. Adjust salt and pepper to taste (add up to 1/4 tsp black pepper).
- 12
Finish gravy
Stir in 2 tbs chopped fresh parsley. If gravy becomes too thick, thin with additional stock or water, 1 tbs at a time, until desired consistency for spooning over grits.