Spicy Shrimp, Tasso Ham, Andouille with Charleston-Style Grits

Spicy Shrimp, Tasso Ham, Andouille with Charleston-Style Grits


Spicy Shrimp, Tasso Ham, Andouille with Charleston-Style Grits

 Yield: 6 servings


1 1/2 pounds peeled and deveined medium shrimp (save the shells)

4 teaspoons Emeril’s Original Essence

1/2 teaspoon salt

8 ounces andouille sausage

4 ounces diced Tasso Ham

1/4 cup vegetable oil

1 cup finely chopped yellow onion

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

1 teaspoon minced garlic

1 1/2 cups chicken broth, or canned, low-sodium chicken stock

1/4 cup heavy cream

2 tablespoons finely chopped green onions

2 tablespoons minced parsley

Charleston Style Grits:

6 cups shrimp broth

1 cup heavy cream (substitute non dairy)

Salt to taste

1 1/2 cups Anson Mills old fashioned grits (Heirloom corn grits not instant!)

8 tablespoons butter

Freshly ground black pepper to taste


Spicy Shrimp, Tasso Ham and Andouille: Season the peeled shrimp with 3 teaspoons Original Essence. Heat a large (12 to 14 inches), heavy sauté pan over medium-high heat, add 1 tablespoon of the oil and sear the andouille and Tasso Ham cooking for about 5 minutes. Remove the meat to a plate. Add 1 tablespoon of the oil to the pan, add half the shrimp, and sear for 2 to 3 minutes. Remove the shrimp from the pan.  Add another tablespoon of oil to the pan, then sear the remaining shrimp. Add one more tablespoon of oil to the pan, and put in the onions and bell peppers and cook until soft, 5 minutes. Next, add the remaining teaspoon of Essence to the pan, stirring well, then add the garlic and cook 1 minute. Put the broth in the pan and cook until reduced by half, about 60 minutes.

Stir in the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly.  Stir well and season to taste with salt and pepper. Serve with Charleston-Style Grits.

Charleston-Style Grits:

Shrimp broth: Place butter or olive oil in a sauté pan and heat to medium high. Add shrimp shells and onions, and cook about 5 minutes, add garlic and cook for 1 minute more. Pour in 6 cups of broth or water, reduce heat to simmer and cook about 1 hour. Strain and toss out solids.

In a large, heavy saucepan bring the shrimp broth to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk or cream, butter and return to a boil. Reduce heat to a simmer, cover saucepan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve with Spicy Shrimp and Andouille.

To plate, place Andouille and Tasso Ham in a shallow bowl and carefully cover with grits. Then carefully add the shrimp to the bowl pressing them gently into the grits with their tails upright. Garnish with fresh colorful herbs or sliced green onions. Dust with smoked paprika and serve.

Yield: 2 quarts

Save your shrimp shells! Once you peel your shrimp out of their shells – save those shells. We have another use for them. Beechwood Inn has what we affectionately refer to as David’s boneyard in the basement. It’s a big bin in the chest freezer in Beechwood inn’s basement. David never throws away bones, shrimp shells, crab shells, etc. They all get packaged in freezer wrap, named, dated and saved for future use.

Recipe by Chef David Darugh, Beechwood Inn. Executive Chef https://www.bestchefsamerica.com/david-darugh

and Gayle Darugh, Pastry Chef, https://www.bestchefsamerica.com/gayle-darugh

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