Shrimp and Grits with Tasso Ham Gravy and Gouda

This southern specialty is a delicious combination of creamy grits topped with succulent shrimp and a flavorful Tasso Ham gravy. Shared by Chef Dernier Buleje, Executive Chef at 'The Dan' restaurant - inside Tampa's historic 'Hotel Flor', this recipe is sure to impress.

Ingredients:

1 cup stone-ground grits
4 cups water
2 bay leaves
1 tsp salt
2 garlic cloves, minced
½ cup grated Gouda
8 tbsp butter
½ cup heavy cream
1 lb. shrimp, peeled and deveined
½ cup Tasso Ham, diced
1 shallot, diced
3 garlic cloves, minced
1 tsp oregano
1 tsp thyme
1 tsp dill
½ tsp black pepper
1 cup chicken stock
1 cup half-and-half
¼ cup white wine

Directions:

In a large pot or Dutch oven, combine water, grits, bay leaves, salt, and garlic. Bring to boil over high heat. Immediately remove from heat, cover, and set aside for 15 minutes.
Cut butter into 8 pieces and grate Gouda. Set aside.
Cook grits, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes.
Remove from heat. Remove and discard bay leaves. Stir in butter, cheese, and heavy cream just before serving.
In a medium saucepan, cook shallots and garlic with oil and butter until browned.
Add the oregano, thyme, dill, black pepper, and Tasso Ham stirring to release the flavors.
Add the chicken stock and half-and-half while stirring and simmer for about 5 minutes.
Add white wine, followed by butter, and simmer for 1 to 2 minutes.
Serve family-style or individually plated with grits as the base, followed by shrimp and gravy.

Enjoy this savory Shrimp and Grits recipe any time of day, and be sure to take a picture and let us know how it turned out. You can also watch Dinner DeeAs every weekday at 1pm ET on FOX13 to learn more delicious recipes.

Originally Post From https://www.fox13news.com/dinner-deeas/recipe-shrimp-and-grits

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