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Serves 6
Ingredients
Shrimp
1 lb. Shrimp, peeled and deveined
3 Tablespoons butter
2 Tablespoons Creole seasoning
Tasso Gravy
1/2 cup butter
1 cup Tasso, sliced thin
1/2 cup flour
1 Tbsp. Creole seasoning
1/2 cup half & half
2 Tbsp. chopped parsley
Directions
Melt butter over medium heat in a large, heavy skillet. Add shrimp and cover with seasoning. Saute for 3-4 minutes. Remove shrimp from skillet and set aside.
In same skillet, add butter and Tasso ham. Saute for approximately 5 minutes over medium heat. Add flour and Creole seasoning, stirring to form a roux. Continue to cook until roux is lightly browned. Add chicken stock and cream, and stir until completely thickened. Adjust thickness as needed with a little more cream if necessary. When sauce is complete, add shrimp and parsley to sauce and hold warm until ready to serve.
Spoon gravy over creamy grits and top with shrimp.
Recipe submitted by Jim Catanich
Recipes from Sugas Deep South Cuisine and Jazz Bar – Beaumont Texas (TX)
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