1/2 lb. large shrimp, peeled & deveined (21/25 or 16/20 count)
1/2 c. diced Tasso ham, about 4 oz. (available through K-Paul's)
1 medium shallot, diced
1 large tomato, peeled, seeded and diced (or substitute 1/2 can of canned diced tomatoes)
1 T. minced fresh garlic
2 T. Cajun seasonings (such as K-Paul's or Emeril's)
2 cups strong chicken stock (canned is ok)
1/3 c. flour
1/4 c. olive oil plus 2 T. butterDirections:
Dice the Tasso ham, cut up tomato and dice the shallot.
In a saute pan, at least 9" wide, add olive oil, turn heat to medium high. Saute Tasso until lightly crisp, about 3-5 minutes. Lower heat to medium, add shallot and garlic. Cook another 2-3 minutes, until shallot is soft, without burning garlic.
Add butter to Tasso mixture; add seasonings. Dredge shrimp in flour, add to pan over medium high heat. Sear shrimp on one side, turn over. Add tomatoes, stir well and add chicken stock. After shrimp are cooked through, remove from pan and keep warm until gravy thickens. Plate shrimp over grits and top with Tasso gravy.Presented by:
The Grill At Highlands RowDate Aired:
April 10, 2013
The Grill At Highlands Row