CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
This recipe came from the 12/11 issue of BA mag. Depending on the tasso or andouille you use, watch the seasoning!
I used homemade tasso and it is pretty spicy compared to commercial brands I've used in the past, so additional seasoming wasn't necessary. Enjoy!
Shrimp and Grits with Tasso cream Sauce
Ingredients
2 tbsp butter
1 1/2 lb uncooked large shrimp-peeled & deveined
8 oz tasso or andouille cut into cubes
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 large garlic cloves-chopped
1 cup dry white wine
1/2 cup heavy whipping cream
1/2 tbsp chopped fresh italian parsley
1/2 tbsp chopped fresh thyme
S&P to taste
Your favorite grits recipe, 4 servings.
Preparation
Melt butter in a large skillet. Cook shrimp for 1 minute. Remove and reserve. Add ham,bell peppers,garlic and saute for 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Add 1/2 cup cream,parsley,thyme and shrimp with juices. Simmer until shrimp are pink and sauce thickens to coat a spoon, about 3 minutes. Season with salt and pepper.
To serve, spoon grits onto plate or into bowl and top with cream sauce.
I used homemade tasso and it is pretty spicy compared to commercial brands I've used in the past, so additional seasoming wasn't necessary. Enjoy!Shrimp and Grits with Tasso cream Sauce
Ingredients
2 tbsp butter
1 1/2 lb uncooked large shrimp-peeled & deveined
8 oz tasso or andouille cut into cubes
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 large garlic cloves-chopped
1 cup dry white wine
1/2 cup heavy whipping cream
1/2 tbsp chopped fresh italian parsley
1/2 tbsp chopped fresh thyme
S&P to taste
Your favorite grits recipe, 4 servings.
Preparation
Melt butter in a large skillet. Cook shrimp for 1 minute. Remove and reserve. Add ham,bell peppers,garlic and saute for 3 minutes. Add wine and boil until reduced by half, about 3 minutes. Add 1/2 cup cream,parsley,thyme and shrimp with juices. Simmer until shrimp are pink and sauce thickens to coat a spoon, about 3 minutes. Season with salt and pepper.
To serve, spoon grits onto plate or into bowl and top with cream sauce.
