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Charleston Shrimp and Grits with Tasso Blue Crab Gravy
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Brief Description
The most delicious shrimp and grits recipe from Charleston, SC, Poogan's Porch Restaurant.
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Main Ingredient
shrimp
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Category: Fish or seafood
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Cuisine: Southern
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Prep Time: 25 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
Executive Chef Robert N. Dorner of Poogan's Porch Restaurant
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Tags:
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Notes:
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Posted By: swilliamson
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Posted On: Mar 05, 2016
Number of Servings:
Ingredients:
- 4 tablespoons - unsalted butter
- 8 ounces - tasso ham (find in specialty store like Central Market) finely diced
- 1 cups - finely diced white onion
- 1 - red pepper finely diced
- 1 - green pepper finely diced
- 1 - yellow pepper finely diced
- 1 tablespoons - spicy blackening Cajun seasoning
- 1 tablespoons - kosher salt
- 1/4 cups - light brown sugar
- 2 teaspoons - onion powder
- 1 tablespoons - finely minced garlic
- 1 1/2 cups - all-purpose flour
- 8 cups - fish stock or vegetable or chicken stock divided
- 4 ounces - lump blue crab
- 4 pounds - shrimp peeled and deveined
- 3 pounds - spicy sausage thinly sliced
- - grits optional
Directions:
Preheat a large stock pot to medium-high heat.
Add butter to pot and let melt. Add ham, white onion, peppers, Cajun seasoning, salt, brown sugar, onion powder and minced garlic. Stir in flour and continue cooking while stirring until you achieve a dark brown color, a brown roux.
Slowly whisk in 6 cups of fish stock (add slowly to avoid lumps). Bring to a boil and use remaining 2 cups of stock to adjust for consistency. Remove from heat and add the crab meat. Set aside.
In a saute pan, over medium-high heat, saute the shrimp and sausage. Place shrimp and sausage over grits, if using, and top with crab gravy sauce.
(Note: For home use, it is more practical to use instant grits. Cook the grits first and don't be afraid to season them to your liking. This is a main component to the dish.)
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