12 ounces South Carolina shrimp, peeled and deveined
2 ounces andouille sausage, sliced
Preparation
Prepare the grits: Bring the chicken stock to a boil in a medium saucepan. Add the salt and white pepper.
Slowly whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are tender and creamy.
Stir in the heavy cream and milk. Continue cooking until warmed through and the grits reach your desired consistency. Keep warm.
Prepare the Tasso gravy: Melt the butter in a saucepan over medium heat. Add the Tasso ham and cook for 1 to 2 minutes.
Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the hot chicken stock.
Season with salt and simmer until the gravy is smooth and thickened, about 3 to 5 minutes. Keep warm.
Prepare the shrimp: Cook the andouille sausage in a skillet over medium heat until lightly browned. Add the shrimp and cook until the shrimp are opaque and reach 145°F, about 2 to 3 minutes per side depending on size.
Divide the grits between two bowls. Top each with the shrimp and andouille sausage and spoon the Tasso gravy over the top. Serve immediately.
