Although it's not a locally created dish, shrimp and grits are very present on menus across Louisiana and the South. Here is another version of this popular dish.
3 tablespoons butter, divided
1/3 pound tasso, cut into 1/2-inch cubes
1/3 cup chopped red bell pepper
1/3 cup chopped green onions
6 cloves garlic, minced
1 pound peeled and deveined large shrimp (tails left on)
2 tablespoons all-purpose flour
1 cup seafood stock, room temperature
2 teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1/8 teaspoon cayenne pepper
White Cheddar Corn Grits
In a 12-inch enamel-coated cast-iron skillet, heat 1 tablespoon butter over medium heat. Add tasso; cook, stirring occasionally, until browned, 15 to 20 minutes. Using a slotted spoon, transfer tasso to a medium bowl, reserving drippings in skillet.
Add bell pepper, onion and garlic to skillet; cook, stirring constantly, until softened, 3 to 4 minutes. Transfer vegetables to bowl with tasso.
Add remaining 2 tablespoons butter to skillet, and let melt. Whisk in flour. cook for one minute, whisking constantly. Whisk in stock, Worcestershire sauce, lemon juice, and cayenne; bring to a boil over medium-high heat. Reduce heat to medium, simmer until thickened, 2 to 4 minutes.
Return tasso mixture to skillet; stir until heated through, 2 to 3 minutes. Serve immediately with White Cheddar Grits.
Enjoy!!!
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