Shrimp with Green Chile Grits and Tasso Cream Sauce
Serves 4 – 6

Shrimp with Green Chile Grits and Tasso Cream Sauce
Serves 4-6

Sauce:

2T+2T Whole Butter
1/2C Diced Onion
1/2C Diced Celery
1/2C Diced Tasso
1T Fresh Chopped Thyme
1 ½ t Salt and Black Pepper each
¾ t Cayenne
¾ t Paprika
1t Chopped Garlic
4T AP Flour
1 C Shrimp Stock
1C Heavy Cream
Dash of Lemon Juice and Hot Sauce to finish
2# of Large Shrimp( more or less depending whether this is an appetizer or entrée)

Melt 2T of butter in a sauce pan over medium heat, add onion, celery, Tasso, chopped Thyme, cayenne, paprika and garlic and cook until vegetables are soft.

Add other 2T of butter and melt into pan, then add your flour to blend in with vegetables in the pan. Then add shrimp stock and reduce by half, add cream and reduce again until a nice thick cream sauce has formed. Finish with the lemon juice and hot sauce.

When sauce is done set aside and cook you shrimp in whatever oil or fat you desire of a couple minutes on each side until they are almost all the way cooked and ladle sauce over shrimp and simmer for 5 minutes.

To serve spoon over warm grits with roasted peppers and cheese mixed in.

Tip: Whenever making sauce that have some sort of roux in the base always add your liquids in stages so that you don’t make you sauce too thin, the sauce is always easier to thin out than thicken.

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