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Shrimp With Tasso Cream Over Stone-Ground Grits - from On Main
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From the menu of . . . On Main
968 Main St., Conyers
770-761-1787
Q: My husband and I love the local restaurant On Main. Our favorite entree is the shrimp and grits. Is it possible to get that recipe?
- Susan Robinson, Conyers
A: Mark Gallagher, On Main's executive chef, was glad to share the recipe. Like many chefs, he uses specialty items for distinctive flavors and textures and has generously provided mail-order sources so the recipes can be re-created at home. (See Notes.)
Hands on time: 20 minutes Total time: 1 hour and 5 minutes Serves: 6
Ingredients:
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4 cups water
2 cups half-and-half
4 tablespoons ( 1/2 stick) unsalted butter
2 teaspoons salt
1 1/2 cups stone-ground grits
2 tablespoons extra-virgin olive oil
1 1/2 pounds large shrimp, peeled, split in half lengthwise and deveined
2 tablespoons minced shallots
5 ounces tasso ham, minced
2 cups heavy cream
Salt and pepper
Instructions:
In a large pot, bring water, half-and-half, butter and salt to a simmer. Slowly add grits while whisking. Continue to simmer, stirring frequently, for 35 to 45 minutes.
Shortly before grits are ready, in a large skillet over medium-high heat, add oil. Add shrimp and saute until slightly colored, 1 to 2 minutes. Add the shallots and ham and saute for 2 minutes. Add cream and simmer until cream reduces by one third. Add salt and pepper to taste and serve over creamy stone-ground grits.
Shortly before grits are ready, in a large skillet over medium-high heat, add oil. Add shrimp and saute until slightly colored, 1 to 2 minutes. Add the shallots and ham and saute for 2 minutes. Add cream and simmer until cream reduces by one third. Add salt and pepper to taste and serve over creamy stone-ground grits.
Notes:
Tasso, a heavily spiced Cajun ham, is available at www.chefpaul.com. You can substitute smoked ham or Canadian bacon, but it won't have the spice blend, which gives the dish a lot of flavor. Gallagher uses grits from Carolina Plantation, available at www.carolinaplantationrice.com. Whole Foods and other specialty markets also sell stone-ground grits. You should have leftover grits.
Nutrition:
Per serving: 691 calories (percent of calories from fat, 65), 33 grams protein, 27 grams carbohydrates, no fiber, 50 grams fat, 328 milligrams cholesterol, 1,009 milligrams sodium.
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