Let’s face it, Shrimp & Grits is just yummy and because there are so many ingredients, you can substitute items and really make it your own if you want to. My version is New Orleans style and has amazing flavor! I hope you enjoy!
Ingredients:
Tasso Gravy:
2 scallions, diced
1/2 of a large sweet onion, cut into half slices
1 red bell pepper, cut into half slices
1 green bell pepper, cut into half slices
4 ounces Tasso ham, diced (if you can’t find Tasso ham, you can use smoked ham)
2 Andouille sausage links
1 cup clam juice
1 1/2 cups tomato juice
1 cup Half & Half
5 Tbsp. butter
3 Tbsp. flour
2 Tbsp. minced garlic
1 Tbsp. Smoked Paprika
1 Tbsp. Cumin
1 Tbsp. Chili Powder
2 tsp. dried Oregano
1 1/2 tsp. dried Thyme
1/4 tsp. Old Bay seasoning
Salt
Pepper
Shrimp:
1 pound wild caught shrimp
2 Tbsps butter
Grits:
1 1/2 cups old fashioned grits
6 cups chicken broth
3 Oz. Cream cheese
1 1/2 cups smoked cheddar cheese, shredded
Directions:
For the tasso gravy: Cook the scallions, red and green bell peppers and sweet onion in 2 tablespoons butter in a large cast iron skillet (or other skillet) until soft. Add all of the seasonings to include the minced garlic, and stir. Add the clam juice and tomato juice and simmer for 10 minutes. Add the half-and-half and simmer for 10 minutes. Make a roux with the flour and 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring quickly until completely mixed in. Keep stirring until the mixture thickens. Remove from heat and add ham and andouille sausage.
For the shrimp: Be sure to remove the hard shell and devein the shrimp first. Sauté the shrimp in the butter in a large sauté pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes.
For the grits: Prepare grits according to instructions. When they are done remove from heat and add the cream cheese and smoked cheddar cheese and stir all together.
To serve: Top each plate with some grits and then spoon the shrimp and tasso gravy mixture over the top. Garnish with slices of the green part of scallions. Serve immediately.
About Smoke 'n Thyme with Dania
Dania Beck resides in the Upstate of South Carolina, and is a working mom who has a passion for cooking. Dania is quick to share that she has no culinary training. She likes to say, “I’m just a mom who loves to cook”. Dania hopes that by sharing her love of cooking through pictures and recipes, that she will inspire others. Dania says, “You don’t have to be a trained chef to make really good food. You just have to enjoy food and be willing to try”.
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