Low Country Shrimp and Grits

Creamy white grits

4 cups water
1 cup stone-ground grits
½ cup buttermilk or cream
Salt and pepper to taste
 

Tasso gravy

2 tablespoons butter
¼ cup sliced Tasso
¼ cup flour
2 cups chicken broth
2 tablespoons chopped green onions, finely sliced
Salt and pepper to taste
 

Shrimp and sausage

¼ pound sweet sausage
1 pound large shrimp, peeled and deveined
1 cup chicken broth
1 recipe Tasso gravy
1 tablespoon olive oil
1 tablespoon chopped green onions
 

Creamy grits

Bring the water to a boil in a pot. Slowly pour in the grits, stirring constantly. Reduce the heat to low and continue to stir so the grits don’t stick to the bottom of the pot. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Stir in the buttermilk or the cream. Cook for 5 more minutes and keep warm.

Tasso Gravy

Melt the butter in a pot over low heat. Add the Tasso. Sauté for 1 minute, browning slightly. Make a roux by adding the flour and stirring until well combined.

Continue to cook for 5 minutes over low heat, stirring frequently until the roux develops a nutty aroma. Turn up the heat to medium and gradually add some of the chicken broth, stirring vigorously. Add the rest of the broth. Cook, stirring often until it thickens, and add the salt and pepper to taste and keep warm.

To finish

Heat the olive oil in a pan over medium heat. Add the sausage and sauté for 2 minutes. Add the shrimp and sauté until they begin to turn pink. Add the chicken broth to deglaze the pan. Add the Tasso gravy and green onions. Bring to a boil and let simmer for 1 minute.

Divide the grits between 4 plates. Spoon the shrimp, sausage mixture over the grits.