Sautéed shrimp and smoked gouda grits with tasso ham

Sautéed shrimp and smoked gouda grits with tasso ham

Ingredients

Portion size

Unit size

 

 

 

 

 

 

 

Shrimp and tasso sauce

 

 

 

 

butter

2

each

 

 

Tasso ham small diced

4

ounce

 

 

garlic fine chopped

1

Table spoon

 

 

shallots minced

1

Table spoon

 

 

u 10 shrimp (large)

3

each

 

 

blackened seasoning

1

Table spoon

 

 

white wine

1

ounce

 

 

heavy cream

6

ounce

 

 

fresh thyme

1/2

Table spoon

 

 

green onions

1

ounce

 

 

parsley

2

Table spoon

 

 

butter

2

Table spoon

 

 

salt and pepper

1

to taste

 

 

 

 

 

 

 

Smoked gouda grits

 

 

 

 

Instant grits

1/2

cup

 

 

half and half

1 1/2

cup

 

 

smoked gouda cheese grated

1

cup

 

 

salt and pepper

1

to taste

 

 

For the shrimp and Tasso cream sauce: In a medium size sauté pan over medium high heat add butter, garlic and shallots. Add shrimp and sauté until shrimp begins to turn pink in color add blackening seasoning and toss together. Once seasoning and all other ingredients are combined well. Deglaze with white wine and reduce by half. Add heavy cream and reduce to sauce consistency (about half the volume). Next add thyme, green onions, parsley and butter and stir constantly until butter is completely melted. ***Keep in mind all blackening seasonings have different salt content, so taste as you go!                 

For the smoked gouda grits: in a small sauce pot bring the 1/2 & 1/2 to a boil, then slowly whisk in all the grits. Lower the heat to medium low and cook for 5 minutes while whisking constantly. When the grits are fully cooked remove from heat and fold in the smoked gouda cheese until it is well incorporated.