Tasso Shrimp And Grits Recipe

Shrimp and Tasso Gravy over Yellow Grits Recipe Food Network

WebMay 31, 2015 · 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.

Rating: 4.3/5(3)
1. 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.
2. 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.
3. 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.
4. To serve: Top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately.

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Shrimp and Grits with Tasso Cream Sauce Recipe Bon Appétit

WebSep 7, 2010 · Step 4. Meanwhile, bring 2 3/4 cups water to boil in heavy large saucepan over medium-high heat. Gradually whisk in grits; sprinkle with salt. Reduce heat to low …

Rating: 2.7/5(28)

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Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy …

WebNov 19, 2016 · 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 …

Rating: 5/5(15)
1. 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.
2. 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.
3. 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.
4. 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.

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