Charleston Shrimp and Grits with Tasso Gravy

The Charleston restaurant template: plump local shrimp in a smoky tasso ham gravy over creamy cheese grits.

Ingredients

• 4 cups hot creamy cheese grits
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons butter
• 1/2 cup diced Tasso Ham (or andouille)
• 1/4 cup diced onion
• 1/4 cup diced green bell pepper
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 1/2 cups chicken or shrimp stock
• Splash of white wine
• Sliced scallions
• Salt and pepper

Directions

1. Melt the butter in a skillet and render the tasso until it begins to crisp.
2. Add the onion, bell pepper, and garlic and cook until soft.
3. Sprinkle in the flour and cook 1 minute, then deglaze with the wine and whisk in the stock to make a gravy. Simmer until lightly thickened.
4. Add the shrimp and cook just until pink and curled, 2 to 3 minutes. Season with salt and pepper.
5. Spoon the shrimp and tasso gravy over bowls of cheese grits and finish with scallions.

Notes

Adapted from the Magnolia’s-style Charleston shrimp and grits popularized after Craig Claiborne’s 1985 piece. Tasso (Cajun cured pork) gives the smoke; andouille is a fine substitute.