Shrimp and Tasso Grits with Poached Egg

Instructions

1. 1

   Cook the Grits

   • In a medium saucepan, bring 2 cups of water and 2 cups of milk to a simmer over medium heat.
   • Slowly whisk in the stone-ground grits and 0.5 tsp of salt. Continue whisking for 1-2 minutes to prevent lumps.
   • Reduce the heat to low, cover the saucepan, and let the grits cook for 20-25 minutes. Stir every 5 minutes to prevent them from sticking to the bottom.
   • Once the grits are thick, tender, and have absorbed the liquid, remove them from the heat. Stir in 4 tbsp of the unsalted butter and the shredded cheddar cheese until completely melted and creamy. Keep covered to stay warm.
2. 2

   Prepare the Gravy Base

   • While the grits are cooking, melt the remaining 3 tbsp of butter in a large skillet or Dutch oven over medium heat.
   • Add the diced Tasso ham and cook for 3-4 minutes, stirring occasionally, until the fat has rendered and the edges are slightly crispy.
   • Add the chopped onion, bell pepper, and celery (the 'holy trinity'). Sauté for 5-7 minutes until the vegetables have softened.
   • Stir in the minced garlic and cook for another minute until fragrant.
3. 3

   Simmer the Gravy

   • Sprinkle the Cajun seasoning over the vegetables and stir well to coat everything.
   • Pour in the shrimp stock and Worcestershire sauce. Use a wooden spoon to scrape any browned bits from the bottom of the skillet.
   • Bring the mixture to a steady simmer and cook, uncovered, for 5-7 minutes. This allows the flavors to meld and the sauce to reduce and thicken slightly.
4. 4

   Add Shrimp and Finish

   • Reduce the heat to medium-low and stir in the heavy cream until well combined.
   • Add the peeled and deveined shrimp to the skillet. Cook, stirring gently, for 2-3 minutes, just until they turn pink and opaque. Be careful not to overcook them, as they will become tough.
   • Remove the skillet from the heat. Stir in the fresh lemon juice, the remaining 0.5 tsp of salt, and the black pepper. Taste and adjust the seasoning if necessary.
5. 5

   Assemble and Serve

   • Spoon a generous portion of the warm, cheesy grits into four shallow bowls.
   • Ladle the shrimp and Tasso gravy over the grits.
   • Garnish with freshly sliced green onions and serve immediately.