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Shrimp And Grits - 1


12 cups chicken broth
4 1/2 cups stone ground white grits
1 cup heavy cream
salt and pepper
4 tablespoons butter
1/2 cup sliced tasso, cut into 1 inch strip
1/2 cup flour
4 cups chicken broth
salt and pepper
1/2 pound smoked chorizo, sliced
1 tablespoon olive oil
2 pounds deveined shrimp
1 1/2 cups chicken broth
1 tablespoon chopped parsley

Bring broth to a boil. Slowly stir in grits. Reduce heat. Cook 20-25 minutes stirring frequently. Add cream and cook another 10 minutes. Salt and pepper to taste. For the gravy, melt butter in heavy saucepan on low heat. Add tasso and brown for 1 minute. Add flour to make a roux. Cook until nutty. Turn up heat to medium and add 2 cups of broth. Stir until smooth. Add 2 cups broth and thicken into a gravy. Reduce heat and cook 15 minutes more. Salt and pepper to taste. To prepare the shrimp, heat olive oil in heavy fry pan. Add sliced chorizo. Sauté 2 minutes. Add shrimp and cook for 1 minute. Add 1 cup broth to deglaze. Add gravy and parsley. Bring to boil and simmer 1 minute. Add last of broth if necessary to thin gravy. Divide grits into 8 bowls and spoon shrimp mixture over the top. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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