More Grits!

Not long ago, I prepared shrimp and grits for our monthly gourmet group.  When I received an e-mail asking for the recipe, it seemed worth sharing with you as well.  If you are afraid you won’t like grits, try using stone ground polenta which is a fancy grit.  Just make sure the polenta is good and creamy!

Shrimp and Grits
Shrimp and Grits

Shrimp, Sausage and Tasso Gravy over Creamy Grits

Creamy Grits

12 c. chicken broth

4 1/2 c. stone ground grits

1 c. heavy cream

salt and white pepper to taste

Bring chicken broth to a boil in stockpot or large saucepan.  Slowly add grits, stirring constantly.  Reduce heat to low and continue to cook about 20-25 minutes, stirring frequently, until grits are soft and liquid is absorbed.  Stir in heavy cream and cook 10 more minutes. Grits should be creamy.  If they need to be thinned, add warmed chicken broth or water.

Shrimp & Sausage

1/2 lb. spicy Italian sausage

2 lbs. medium or large peeled, deveined shrimp

1 1/2 c. chicken broth

1 recipe Tasso Gravy

2 T. finely chopped parsley

Preheat oven to 400.  Place the sausage on baking sheet. Place on top rack of oven and bake for 10-15 minutes.  Cool and cut into small bite sized pieces.

Heat olive oil in heavy skillet over medium heat.  Add the sausage and saute until slightly browned.  Add the shrimp and saute until they begin to turn pink, about 1 minute.  Add 1 c. of chicken broth to deglaze the pan.  Add the tasso gravy and 1 T. parsley.  Bring up to a boil and simmer for 1 minute.  If necessary, add chicken broth to thin gravy.


Tasso Gravy

4 T. butter

1/2 c. sliced Tasso, cut in 1” strips

1/2 c. flour

4 c. chicken broth

2 T.  finely chopped parsley

salt and white pepper to taste

Melt butter in saucepan over low heat.  Add the Tasso (prosciutto or pancetto if you don’t have Tasso) and saute 1 minute, browning slightly.  Make a roux by adding the flour and stirring until well combined.  Continue to cook over low heat for 5 minutes, stirring frequently.  Turn heat to medium and gradually add 2 cups of broth, stirring constantly until the broth thickens into gravy.  Gradually add remaining 2 c. of broth and stir constantly until broth thickens into gravy.  Reduce heat and simmer over low heat for 15 minutes.  Add parsley; simmer for additional 5 minutes.  Season to taste.

To serve, divide the grits among 8 bowls.  Spoon the shrimp, sausage mixture over them.  Sprinkle with parsley.

This and other great recipes are shared on Foodie Friday.

i so appreciate your visit and the comments you leave behind

11 thoughts on “More Grits!

  1. YUM! I am copying this recipe and will definitely try it one day. I’ve never had Tasso Gravy! You wrote 4 cups of chicken broth for the ingredients, but said to add 2 cups to the saucepan… I guess the extra 2 cups are if you need to thin it out? Well, don’t worry, I will figure it out! Thanks for sharing.

    1. Gloria, thanks for finding my error. I have added the missing 2 cups of broth, but you are right….you would have figured it out.

  2. Yum! Linda, this looks delicious!
    I also want to thank you for your very sweet comment on my last post. I had to laugh because you were spot on….I was in definite overload!
    Best wishes for a fab week!!

    Jeanne xxx

  3. Yum…shrimp and grits! I can’t wait to try this recipe.

  4. Wow, looks delicious! 🙂 You’re making me hungry!

    I’m having the very first GIVEAWAY on my blog. Please stop by to submit an entry. Good luck.

  5. Looks delicious!! Trying to figure out what to make for dinner as we can’t get to the store due to the snow!

  6. That looks so delicious. Love them grits.

    1. Take advantage of having access to good Florida shrimp or maybe this time of year they are coming from waters closer to Texas!

  7. OOh… That looks delicious! I’m forwarding the recipe on to Michael.

  8. I love the coarseness of stone ground polenta. Yum!

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