Title: Spicy Shrimp and Sausage over Creamy White Grits with Tasso
Categories: None
Yield: 1 Servings

2 qt Chicken broth
2 1/2 c Coarse ground white grits
1 c Whipping cream
Salt and freshly ground
-black pepper; to taste
Tasso Gravy
1/4 c Butter
1/2 c All-purpose flour
4 c Chicken broth
1/3 c (3 oz.) diced Tasso Cajun
-ham or other well-seasoned
-smoked ham
Shrimp and Sausage
1 1/2 lb Hot Italian sausage links
1 1/2 lb Medium raw shrimp; peeled,
-deveined, tails removed
Olive oil or butter
1/3 c Whipping cream
1/2 c Minced fresh parsley

This comes from Magnolia's, a fantastic restuarant in historic Charleston,
SC

In heavy soup pot, heat chicken broth to a boil. Rinse grits with water;
drain and slowly stir into boiling chicken broth. Return to a boil; reduce
heat and cook, stirring frequently, 25 to 30 minutes on low or until grits
have absorbed chicken broth and are softened. Add cream; cook 20 minutes
more, stirring frequently. Season with salt and pepper. Keep warm in double
boiler until ready to serve. Thin with warm chicken broth, if necessary.

Tasso Gravy: In heavy saucepan, melt butter; whisk in flour until blended.
Cook over medium heat 3 to 5 minutes or until flour browns and has a nutty
aroma. Slowly, whisk in cold chicken stock. Increase heat to high, stirring
until mixture comes to a boil, whisking briskly to make a smooth gravy.
Reduce heat; simmer 10 to 15 minutes. Add ham; keep warm. 5 cups gravy.

Shrimp & Sausage: Place sausage in deep skillet; cover with water. Heat to
a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain;
place on broiling rack. Roast sausage at 375øF until sausage begins to
brown, about 15 minutes. Cool; cut into thin slices. Heat 2 tablespoons
olive oil in 10-inch skillet. Cook shrimp in oil 3 to 4 minutes or until
shrimp turns pink. Add reserved sausage pieces. Ladle tasso gravy into
skillet; cook 1 to 2 minutes. Add cream; cook 1 minute. (If gravy is too
thick, thin with additional chicken broth or water.) Spoon 1 cup grits into
each serving bowl; ladle shrimp and sausage mixture over grits; sprinkle
with parsley.

6 servings.

Posted to recipelu-digest by molony on Feb 23, 1998