Shrimp and Grits With a Tasso Cream Sauce
INGREDIENTS
For Shrimp
- 4 tablespoons salted butter
- 1 pound shrimp, peeled and deveined
- 1/2 lemon
- Salt and pepper
For Polenta
- 2 cups whole milk
- 2 cups water
- 1 cup instant polenta
- 2 tablespoons butter
- 1/2 cup smoked gouda, grated
- kosher salt and pepper
For Tasso Sauce
- 1 teaspoon vegetable oil
- 1/4 pound tasso, cut into small dice
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 1 1/2 cups heavy cream
- 2 tablespoons chopped green onions
- 1 teaspoon hot sauce
- 1/2 teaspoon fresh lemon juice
INSTRUCTIONS
- For the tasso sauce: In a large saute pan, heat the oil over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste
- For the shrimp: Melt the butter in a large skillet over medium-high heat. Add the shrimp and season lightly with salt and pepper. Cook until pink, about 2-3 minutes per side, and cooked through. Squeeze lemon juice over shrimp. Remove from the heat.
- For the polenta: In a medium saucepan bring 2 cups of water and the milk to a boil over medium heat. Slowly whisk in the polenta, stirring, until the polenta is soft and thick, about 5 minutes. Stir in the butter until melted. Season with salt and pepper.
- Assemble dish and arnish with additional green onions and top with a poached egg (optional).
