Shrimp And Tasso Gravy Over Yellow Grits Recipes

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SHRIMP AND SMOKED GRITS WITH TASSO GRAVY



Shrimp and Smoked Grits with Tasso Gravy image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 23

3 tablespoons paprika
3 tablespoons dried parsley
2 tablespoons garlic powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon rubbed sage
2 cups heavy cream
2 cups chicken broth
1 cup stone-ground smoked grits, such as Louismill
8 ounces goat cheese
3 tablespoons butter
3 tablespoons flour
1 cup ham broth
1 cup heavy cream
1 tablespoon paprika
1 tablespoon hot sauce, such as Tabasco
1 tablespoon whole-grain mustard
1 teaspoon Worcestershire sauce
4 ounces diced tasso ham
1 tablespoon chopped fresh parsley
20 shrimp (16/20 size), peeled and deveined
2 tablespoons unsalted butter
1 tablespoon olive oil

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.

MAGNOLIA'S SPICY SHRIMP, SAUSAGE, AND TASSO GRAVY OVER CREAMY WHITE GRITS



Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy White Grits image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 16

12 cups chicken broth
4 1/2 cups coarse stone ground white grits
1 cup heavy cream
Salt and white pepper
1/2 pound spicy Italian sausage
1 tablespoon olive oil
2 pounds medium or large peeled and deveined shrimp, see Cook's Note
1 1/2 cups chicken broth
Tasso gravy, recipe follows
2 tablespoons finely chopped parsley
4 tablespoons butter
1/2 cup sliced tasso, cut into 1-inch strips
1/2 cup flour
4 cups chicken broth
2 tablespoons finely chopped parsley
Salt and white pepper

Steps:

  • To make the grits, bring the chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce the heat to low and continue to stir so that the grits so not settle to the bottom and scorch. In about 5 minutes, the grits will plump up and become a thick mass.
  • Continue to cook the grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all of the stock and become soft.
  • Stir in the heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy, like oatmeal. Season, to taste, with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become to thick, add warm chicken broth or water to thin them down. To make the Shrimp and Sausage: Preheat the oven to 400 degrees F. Place the Italian sausage on a baking sheet with raised sides. Place on the top rack of the oven and bake for 10 to 15 minutes or until the sausage is firm and the juices run clear. Cool and cut into small bite size pieces.
  • Heat the olive oil in a heavy bottomed frying pan over medium heat. Add the sausage and saute for 2 minutes to brown slightly. Add the shrimp and saute until they begin to turn pink, no longer than 1 minute.
  • Add 1 cup of chicken broth to deglaze the pan. Add the Tasso Gravy and 1 tablespoon of the parsley. Bring up to a boil and simmer for 1 minute. The last 1/2 cup of the chicken stock is to be used to thin the gravy, if needed.
  • Divide the hot grits between 8 warm bowls. Spoon the shrimp, sausage mixture over the grits. Sprinkle with the remaining tablespoon of parsley and serve immediately.
  • Melt the butter in a heavy bottomed saucepan over low heat. Add the tasso. Saute for 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 until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 2 cups of the chicken broth, stirring vigorously. Keep stirring constantly until the broth begins to thicken and is smooth. Gradually add the remaining 2 cups of broth, stirring constantly until the broth thickens into gravy. Reduce the heat and simmer over low heat for 15 minutes to cook out the starchy flavor. Add the parsley. Simmer for another 5 minutes. Season, to taste, with salt and white pepper.

CHARLESTON SHRIMP AND GRITS WITH TASSO BLUE CRAB GRAVY



Charleston Shrimp and Grits with Tasso Blue Crab Gravy image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
8 ounces tasso ham, finely diced
1 cup finely diced white onion
1 red pepper, finely diced
1 green pepper, finely diced
1 yellow pepper, finely diced
1 tablespoon spicy blackening Cajun seasoning
1 tablespoon kosher salt
1/4 cup light brown sugar
2 teaspoons onion powder
1 tablespoon finely minced garlic
1 1/2 cups all-purpose flour
8 cups fish stock or vegetable or chicken stock, divided
4 ounces lump blue crab
4 pounds shrimp, peeled and deveined
3 pounds spicy sausage, thinly sliced
Grits, optional

Steps:

  • To make the Tasoo Blue Crab Gravy:
  • Preheat a large bottom pot to medium-high heat.
  • Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder, and minced garlic. Stir in flour and continue to cook while stirring until you achieve a dark brown color, a brown roux. Slowly whisk in 6 cups of fish stock, add slowly to help avoid lumps. Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crabmeat. Set aside for use.
  • In a saute pan, over medium-high heat, saute shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.

ULTIMATE SHRIMP AND GRITS



Ultimate Shrimp and Grits image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20

3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced
1 pound andouille or spicy Italian spicy sausage, cut in chunks
1/4 cup all-purpose flour
2 cups chicken stock
2 to 3 bay leaves
2 pounds large shrimp, peeled and deveined, tails on
Pinch cayenne pepper, adjust to personal preference
1/2 lemon, juiced
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, sliced

Steps:

  • For the grits:
  • Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.
  • For the shrimp:
  • Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

SHRIMP AND GRITS WITH TASSO GRAVY RECIPE



Shrimp and Grits with Tasso Gravy Recipe image

Provided by jennifermcb

Number Of Ingredients 12

Shrimp
1 lb. Shrimp, peeled an deveined
3 Tablespoons butter
2 Tablespoons Creole seasoning
Tasso Gravy
1/2 cup butter
1 cup Tasso, sliced thin
1/2 cup flour
1 Tbsp. Creole seasoning
1 cup chicken stock
1/2 cup half & half
2 Tbsp. chopped parsley

Steps:

  • Melt butter over medium heat in a large, heavy skillet. Add shrimp and cover with seasoning. Saute for 3-4 minutes. Remove shrimp from skillet and set aside. In same skillet, add butter and Tasso ham. Saute for approximately 5 minutes over medium heat. Add flour and Creole seasoning, stirring to form a roux. Continue to cook until roux is lightly browned. Add chicken stock and cream, and stir until completely thickened. Adjust thickness as needed with a little more cream if necessary. When sauce is complete, add shrimp and parsley to sauce and hold warm until ready to serve. Spoon gravy over creamy grits and top with shrimp.

SHRIMP AND GRITS IN TASSO GRAVY RECIPE - (4.4/5)



Shrimp and Grits in Tasso Gravy Recipe - (4.4/5) image

Provided by janicecraig

Number Of Ingredients 10

8 strips bacon cut into thirds or cubed tasso ham,
20 jumbo shrimp (2 pounds), peeled, leaving tail intact
kosher salt and freshly ground black pepper
2 Tbsp canola oil
2 Tbsp apple cider vinegar
3 1/2 tsp firmly packed dark brown sugar
2 1/2 cups chicken stock
1 Tbsp cold unsalted butter
3 cups whole stone-ground grits cooked per package directions
2 Tbsp minced fresh chives

Steps:

  • Saute' chopped bacon or ham in a skillet over medium heat in 1 tablespoon oil until cooked, add shrimp in for the final 4 minutes, cooking them through. Remove bacon and shrimp with a slotted spoon to a colander lined with paper towels. Add vinegar and brown sugar to the pan drippings and cook about 1 minute until reduced by half. Add stock and cook over high heat until reduced again by half. Add salt and pepper to taste. Remove skillet from heat and add butter, stirring until melted. To serve, mound cooked grits on plates, top with shrimp and crumbled bacon or ham. Drizzle sauce over grits and garnish with chopped chives.

OLD CHARLESTON STYLE SHRIMP AND GRITS



Old Charleston Style Shrimp and Grits image

Great recipe for shrimp and grits.

Provided by berskine

Categories     Side Dish     Grain Side Dish Recipes     Grits

Time 1h15m

Yield 8

Number Of Ingredients 20

3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Steps:

  • Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
  • Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
  • Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
  • Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
  • Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
  • Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
  • Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
  • Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
  • Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g

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