Shrimp, Andouille, & Tasso Grits

Grits Recipe:

‍Bring milk, butter, and salt to boil. Add grits. Reduce heat to low and cook for 25 minutes, stirring constantly. Remove from heat and keep warm.

Topping Recipe:

‍Sauté the shrimp in olive oil briefly until they start to color. Add Andouille and tasso. Deglaze the pan with white wine. Let the wine reduce until almost completely evaporated. Reduce heat and slowly whisk in butter until all incorporated. Important: do not let sauce boil or the butter will break out of the sauce. Finish with freshly chopped chives.

This recipe is originally titled “Sautéed Heads-on Gulf Shrimp with Andouille Sausage and Tasso Ham Served Over Creamy Stone-Milled Grits” by Chef Cindy Wolf of Baltimore. We went with deveined, headless shrimp for ourselves. This has been one of our favorite recipes so far!

Suggestions: We decided to use 2 pounds of deveined jumbo headless shrimp. This ended up being just over 2 dozen shrimp. Since we used double shrimp, we decided to double the entire recipe. Because of the amount of shrimp, there was plenty of excess water from sautéing. We decided to drain the water, but we didn’t leave enough for the sauce, don’t make our mistake! As for the grits, we decided to use instant yellow corn grits. We didn’t follow the instructions on the packaging, but instead we used the same amount of milk, butter, and salt. While mixing the grits, we did add about an extra ½ cup of milk. Enjoy this recipe, you’ll want to go back for seconds!