4 tablespoons green onions, sliced, plus more for garnish
4 to 6 buttermilk biscuits
Steps:
For the tasso ham gravy: Heat the ghee in a saucepan over high heat. Once melted, add shallots and saute for 1 minute. Add ham and continue to cook until slightly caramelized.
Whisk in flour. Cook until mixture is light brown. Add heavy cream and chicken stock. Bring to a boil. Lower heat. Simmer until sauce thickens enough to coat the back of a spoon, about 15 minutes. Season with salt and pepper. Keep warm.
For the grits: Heat a large pot over medium heat. Add olive oil, tasso ham and shallots. Saute until the shallots are translucent.
Deglaze pot with chicken stock. Add heavy cream and 1 1/2 cups water. Bring to a boil.
Reduce heat to medium and add the grits. Stir to combine. Do not walk away from the grits, as they will easily stick to the pan and burn. Cook, stirring the grits constantly and adding an additional 1 1/2 cups water as necessary until al dente, 30 minutes to 1 hour.
Season with salt and pepper. Remove from the heat and stir in the shredded cheese. Cover to keep warm.
For the shrimp butter: Simmer the shrimp shells and butter in a saucepan on low heat for 10 minutes. Strain and discard shells.
For the black dog: Heat ghee in a large nonstick skillet over medium-high heat. Add tasso ham, shallots and shrimp. Saute shrimp on one side for 1 minute, then flip. Add garlic and sautee. Squeeze lemon wedges through a strainer into the skillet. Add 4 ounces shrimp butter, followed by the tasso ham gravy and green onions.
To assemble, place the bottom halves of your biscuits on 4 to 6 plates. Scoop 3/4 cup grits atop each biscuit. Using a spoon or tablespoon scoop, press a small dimple on top of each serving of grits. Use tongs to place shrimp on top of the grits, then pour gravy over the top of each dish. Lean biscuit tops on the side of the shrimp. Garnish with green onions.
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