Shrimp And Grits With Tasso Cream Sauce Recipes

SHRIMP AND TASSO GRAVY OVER YELLOW GRITS

Steps:

• For the grits: Bring the milk, salt, butter and 6 cups water to a boil over medium heat in a heavy-bottomed pot. Slowly pour in the grits, stirring constantly. Reduce the heat and continue to stir for several minutes to make sure the grits do not scorch. Continue to cook the grits for about 20 to 25 minutes, stirring frequently. Keep warm until ready to serve. If they become too thick, add warm water or milk to thin.
• For the tasso gravy: Cook the leeks in 1 tablespoon butter in a medium saucepan until soft. Add the chili powder, paprika, basil, oregano, black pepper, seasoning salt, thyme, garlic and seafood seasoning, stirring to release the flavors. 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 the 3 tablespoons melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens. Remove from heat and add ham.
• For the shrimp: Saute the shrimp in the butter in a large saute pan until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes.
• To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately.

SHRIMP AND GRITS

Steps:

• Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
• Sprinkle shrimp with salt and cayenne pepper. Set aside in a bowl.
• Place andouille sausage slices in a large skillet over medium heat. Fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
• Cook bacon or Tasso in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain drippings in skillet. Transfer slices to paper towels.
• Cook and stir red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes. Remove to a plate.
• In the same skillet deglaze with white wine and cook shrimp 2-3 minutes. until the shrimp becomes pink. Remove to another plate.
• Melt butter in the same skillet over medium heat; to make a roux stirring for five minutes to incorporate.. Turn heat to low and cook, stirring constantly, until the mixture is light brown in color. Watch carefully, mixture burns easily.
• Pour in chicken broth, Louisiana Hot Sauce, Worcestershire Sauce, cooking and stirring until the sauce thickens, a couple minutes. If you feel like it's too thick you can add a little cream or milk.
• Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Plate grits on the bottom, andouille sausage and veggies over that with gravy and shrimp topping it all off and garnish with green onions.

SHRIMP AND SMOKED GRITS WITH TASSO GRAVY

Steps:

• For the shrimp spice: Mix the ingredients together. Measure out 1 teaspoon for the tasso gravy and 2 tablespoons for the shrimp and reserve. Store the remaining shrimp spice in an airtight container.
• For the smoked grits: In a thick-bottomed pot, bring the cream and chicken broth to a boil. Add in the grits and reduce the heat to medium high. Stir often and cook until the grits are tender, 20 to 25 minutes. Fold in the goat cheese and cook until the goat cheese is melted and the grits are smooth.
• For the tasso gravy: In a thick-bottomed saucepan, melt the butter over medium-high heat. Cook until the butter is bubbling and hot, then add the flour. Stirring often, cook the flour until it is a golden-brown color. Add the ham broth and heavy cream. While stirring often, cook until it comes to a boil and begins to thicken. Once the gravy is thick, stir in the paprika, hot sauce, mustard, Worcestershire and reserved 1 teaspoon shrimp spice. Turn the heat to medium and simmer for 1 minute. Add in the ham and simmer for 1 minute. Turn the heat to low and stir in the fresh parsley.
• For the shrimp: Toss the shrimp and reserved 2 tablespoons shrimp spice together and let sit about a half hour before cooking.
• To finish and assemble the dish: Heat a large nonstick skillet over medium-high heat. Add the butter and olive oil and cook until the butter is bubbling and hot. Add the shrimp and cook, tossing and moving the shrimp, for about 2 minutes. Add the tasso gravy and bring it to a simmer over medium heat.
• In a large bowl, mound the grits in the center. Place the shrimp on top of the grits. Spoon the tasso gravy over the shrimp and around the bowl.

MY FAVORITE SHRIMP AND GRITS RECIPE

Steps:

• In a medium saucepan, combine the grits with the water and milk over medium-low heat and bring to a boil, then reduce to simmer. Cook, stirring occasionally, until tender and creamy, about 10-15 minutes. Stir in the salt and the cream and keep warm until ready to serve.
• Place the shrimp in a large bowl and season with the cajun seasoning, tossing to cover evenly. Set aside.
• Heat a large skillet over medium high heat. Slice the andouille sausage in half lengthwise and then into 1/2 inch thick half moons and add to the skillet. Cook for 4-5 minutes, stirring occasionally, until the sausage is browned. Transfer to a bowl and set aside.
• In the same skillet, cook the cut bacon until cooked through. Use a slotted spoon to remove the bacon from the pan and add to the bowl with the sausage. Pour all but 1 tablespoon of the fat into a small bowl and set aside.
• Sprinkle the shrimp with 1/4 cup of the flour and toss to coat. Tap the excess flour from the shrimp and place in the skillet taking care not to crowd the pan, cooking for 2-3 minutes on each side. Cook the shrimp in batches if needed. Transfer the shrimp to another bowl and set aside.
• Add 1 tablespoon of the reserved bacon fat to the skillet and set the heat to medium high. Add the onion, celery, garlic and bay leaf and cook for 4-5 minutes or until the vegetables have softened. Sprinkle 2 tablespoons of the flour over the vegetables. Crush the dried thyme between your fingers and add to the veggies, and stir to evenly coat the veggies. Cook for another 2-3 minutes, stirring occasionally.
• Add the sausage and bacon back to the skillet, then add the clam juice, chicken broth, and the tomatoes, stirring into the vegetables and decreasing the heat to medium-low.
• Simmer for 10 minutes or until the sauce is thick enough to cover the back of a spoon and the tomatoes are just about to burst.*
• Return the shrimp to the pan. Add half of the chopped green onions, Tabasco, Worcestershire, and lemon juice. Discard the bay leaf and swirl in the butter.
• Spoon a serving of the warm grits into a bowl and ladle with a few shrimp and some sauce. Garnish with chopped green onion and parsley.

SHRIMP AND GRITS WITH ANDOUILLE CREAM SAUCE

Steps:

• Bring, 2 ¾ cups water (or chicken broth), grits, and salt to a boil over medium high heat in a saucepan with lid.
• Stir in 1/3 cup cream, 2 tablespoons butter, and cheese, reduce to medium low to low and cover.
• Simmer, stirring grits occasionally, until grits are tender about 5 to 6 minutes.
• Meanwhile, melt one tablespoon of butter in a skillet over medium high heat.
• Add shrimp and cook for one minute.
• Remove shrimp with a slotted spoon (as to keep drippings in pan) and transfer to a bowl.
• Add bacon, sausage, onion, bell pepper, and garlic to skillet. Sauté until onion and pepper begin to soften, about 3 minutes.
• Add wine. Boil for about 3 minutes or until reduced by half.
• Add ¾ cup cream, parsley, thyme, cayenne pepper, and shrimp. Simmer until shrimp are just opaque in center and sauce is thick enough to coat spoon, about 3 minutes.
• Season to taste with salt and pepper, if desired (I usually don't need to add any).

SHRIMP AND GRITS LOUISIANA STYLE

Steps:

• Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
• Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
• Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
• Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

SHRIMP AND GRITS WITH TASSO CREAM SAUCE

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add shrimp; stir for 1 minute. Using slotted spoon, transfer shrimp to bowl. Add ham, all bell peppers, garlic to skillet. Saute until peppers begin to soften, about 3 minutes. Add wine. Boil until reduced by half, about 3 minutes. Add 1/2 cup cream, parsley, thyme, and shrimp with any accumulated juices. Simmer until shrimp are just opaque in center and sauce is thick enough to coat a spoon, about 3 minutes. Season to taste with salt and pepper. Meanwhile, bring 2 3/4 cups of water to boil in heavy large saucepan over medium-high heat. Gradually whisk in grits; sprinkle with salt. Reduce heat to low and simmer until grits are tender, whisking often, about 6 minutes. Whisk in remaining 1/3 cup cream and 1 tablespoon butter; season grits to taste salt and pepper. Spoon warm grits into shallow bowls and top with shrimp and sauce.