Shrimp and Grits

1 tbsp.     grapeseed oil
2 lbs.    large peeled and deveined shrimp
½ lb.     Tasso ham, shredded
1 ½ lbs.     andouille sausage, sliced thin on the bias
2 tbsp.    shallot, chopped
1 ½ cups     chicken stock
salt and pepper
Cheddar Grits (see recipe below)
2 tbsp.    chopped parsley
2 tbsp.     sliced green onion (green part only)
2 tbsp.    seeded and chopped tomato

Procedure:

• Heat grapeseed oil in heavy bottom sauté pan, over medium heat.
• Add shrimp and sauté until slightly pink, then remove.
• In same pan, add shredded tasso, andouille and chopped shallot, and sauté for two minutes. Deglaze pan with chicken stock, and reduce by half.
• Add shrimp back into pan and cook an additional two minutes. Adjust seasoning.
• To Plate: Divide the hot grits between six bowls, and spoon the shrimp and sausage mixture over the grits.
• Garnish with parsley, green onion and tomato.

For the Cheddar Grits:
2 cups    whole milk
2 cups     chicken stock
1 tsp.    kosher salt
1 cup    stone-ground grits
¼ cup     butter
1 cup     heavy cream
½ cup     shredded white cheddar
2 tsp.     fresh ground pepper

Procedure:

• Bring milk and stock to a slow boil, then stir in salt. Slowly add grits, stirring constantly.
• When grits begin to thicken, reduce heat to low, and simmer for 30 to 40 minutes. Stir occasionally to avoid burning on bottom.
• Stir in butter, cream and cheese. Simmer for five minutes and then stir in pepper. Adjust seasoning as necessary.

Submitted by Tyler Dudley, Executive Chef, Daniel Island Club, Charleston, S.C.

Tags: Daniel Island Club grits issue shrimp Tyler Dudley