I received a comment on my previous post about not posting a recipe for the shrimp and grits at Morgan Creek Grill. I am trying to get Morgan Creek Grill to share their recipe with me, but in the meantime, I'm posting my favorite recipe for:
Shrimp and Grits with Tasso Gravy
Serves 6
Shrimp
1 lb. Shrimp, peeled an deveined
3 Tablespoons butter
2 Tablespoons Creole seasoning
Tasso Gravy
1/2 cup butter
1 cup Tasso, sliced thin
1/2 cup flour
1 Tbsp. Creole seasoning
1 cup chicken stock
1/2 cup half & half
2 Tbsp. chopped parsley
Melt butter over medium heat in a large, heavy skillet. Add shrimp and cover with seasoning. Saute for 3-4 minutes. Remove shrimp from skillet and set aside.
In same skillet, add butter and Tasso ham. Saute for approximately 5 minutes over medium heat. Add flour and Creole seasoning, stirring to form a roux. Continue to cook until roux is lightly browned. Add chicken stock and cream, and stir until completely thickened. Adjust thickness as needed with a little more cream if necessary. When sauce is complete, add shrimp and parsley to sauce and hold warm until ready to serve.
Spoon gravy over creamy grits and top with shrimp.
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5 comments:
YOU DO NOT STATE HOW MUCH CHICKEN STOCK TO USE !
YOU DO NOT STATE HOW MUCH CHICKEN STOCK TO USE !
Thanks for the notice. I fixed it!
Tasso gravy was great! but 1 cup chicken stock was not nearly enough for the 1/2 cup flour.
We will try this recipe but Chef Brady from the Pampered Palate created a phenomenal recipe for our wedding. It was the perfect balance of spiciness and the grits had a wonderful texture. Our guests that have traveled all over agreed that he made the best shrimp and grits EVER!
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