Shrimp And Grits

Recipe Ingredients

		For The Grits
12 cups	2844ml	Chicken broth
4 1/2 cups	1066ml	Stone ground white grits
1 cup	237ml	Heavy cream
		Salt and pepper
		For The Gravy
4 tablespoons	60ml	Butter
1/2 cup	118ml	Sliced tasso - cut into 1 inch strips
1/2 cup	31g / 1.1oz	Flour
4 cups	948ml	Chicken broth
		Salt and pepper
		Shrimp
1/2 lb	227g / 8oz	Smoked chorizo - sliced
1 tablespoon	15ml	Olive oil
2 lbs	908g / 32oz	Deveined shrimp
1 1/2 cups	355ml	Chicken broth
1 tablespoon	15ml	Chopped parsley

Recipe Instructions

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. Saute 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.

By La Parilla the Mexican grill by Reed Hearon ISBN 0-8118-1034-8

Source:
Kit Anderson

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