- 2 cups yellow stone-ground grits
- 6 cups water
- 2 cups whole milk
- 2 teaspoons salt
- 1/4 cup butter
In a heavy-bottomed pot bring the water, milk, salt and butter to a boil over medium heat. 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.
- 3/4 cup thinly sliced leek
- 1 tablespoon butter
- 1 tablespoon chili powder
- 1 1/2 teaspoons seasoning salt
- 1 tablespoon paprika
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried thyme
- 2 1/4 teaspoons dried oregano
- 1 1/2 teaspoons freshly ground black pepper
- Pinch bay seasoning
- 1/4 teaspoon granulated garlic
- 1 1/2 cups tomato juice
- 1 1/2 cups clam juice
- 1 cup half-and-half
- 1/4 cup all-purpose flour
- 3 tablespoons melted butter
- 2 ounces finely diced tasso ham
Cook the leeks in 1 tablespoon butter until soft. Add the next 9 ingredients, stirring to release the flavors. Add the tomato juice and clam juice and simmer for 10 minutes. Add the half-and-half, and simmer 10 minutes. Make a roux with the flour and the 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
- 2 pounds small shrimp, shelled and deveined
- 2 tablespoons butter
In a large saute pan, saute the shrimp in the butter until they start to turn pink. Add the tasso gravy and simmer for 1 to 2 minutes.
To serve, top each plate with some grits and spoon the shrimp and tasso gravy over the top. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.