Shrimp and Grits, a dish that reeks of the south originates from the Low Country of South Carolina. Being as Grits AND Shrimp are both all over the South Louisiana area, this dish has grown in popularity here tremendously. Here is my take on this elegantly simple dish.
1.25 sticks of butter
½ lb. Tasso
2 large cloves of garlic
2 lbs Shrimp (peeled – leave tails on)
Shrimp Stock, made from the shrimp peels.
¼ to ½ cup white wine
Stone Ground Grits
1. In a large skillet, heat 1/8 to 1/4 sticks butter. Render Tasso fat in skillet. Put Tasso on side.
2. Sauté 2 large cloves of garlic in skillet (1 min).
3. Season the 2 lbs of shrimp with Tony’s and with salt and pepper. Sauté the shrimp in skillet (until pink, make sure not to overcook).
4. Pour in Shrimp Stock into skillet with shrimp.
5. Pour in White Wine. Allow to simmer on low
6. Render more fat from Tasso, and use to make a fairly dark brown roux (a dark caramel, NOT chocolate).
7. Add the Roux to the Shrimp and Liquid. Once the roux has been completely incorporated, add ¾ of a stick of butter. Add a couple of dashes of Worcestershire sauce and of Tabasco sauce.
8. Allow shrimp to continue to simmer in sauce until the sauce has reduced to the thickness of maple syrup.
9. Serve over stone ground grits.