Nothing says quintessential Charleston like Shrimp & Grits. Recipe by Chef Ennio Vasquez, Drawing Room
Ingredients
- 1 cup stone-ground-grits (Yellow)
- 3 cups water
- 1 cup heavy cream
- 1 ear corn on the cob, grilled
- 1 bunch chives (minced)
- 6 U7 size, head-on shrimp
- 1/2 cup finely diced tasso ham (can substitute andouille sausage)
- 1 tablespoon oil
- 2 garlic cloves (sliced)
- 1 each red bell pepper (small diced)
- 3 each cherry tomatoes (halved)
- 1 cup heavy cream
- 1 tablespoon butter
- 1/2 cup scallion (cut on the bias)
Instructions
Bring water to a boil. When the water reaches a boil slowly add grits and continuously stir. When the grits are well incorporated add the heavy cream and reduce heat to a low setting.
Cook grits for 1 hour until tender, stirring constantly so that the grits don’t stick to the bottom of the pot. While grits are cooking, grill the corn until browned and cut off the cob. Add the corn and chives to the grits when done.
Put oil in a large non-stick skillet over medium-high heat and fry tasso 3 minutes or until crisp; remove tasso from pan. Cook shrimp in same pan over medium heat 3 minutes or until almost pink, stirring occasionally. Add garlic and red pepper cook until tender. Add tomatoes and heavy cream and reduce until gravy consistency.
Place the grits in a bowl, and then put shrimp on top with the tasso gravy. Garnish with scallions.
