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October 2003 NEW ORLEANS
Shrimp with Green Chile Grits and Tasso Cream Sauce
Chef Donald Link of Herbsaint – New Orleans, LA
Adapted by StarChefs

Yield: 4-6 servings


  • 4 Tablespoons butter, divided
  • ½ cup diced onion
  • ½ cup diced celery
  • ½ cup diced tasso
  • 1 Tablespoon chopped thyme
  • ¾ teaspoon cayenne pepper
  • ¾ teaspoons paprika
  • 1 teaspoon chopped garlic
  • 4 Tablespoons flour
  • 1 cup shrimp stock
  • 1 cup heavy cream
  • Dash of lemon juice
  • Dash of hot sauce
  • Oil for frying
  • 2 pounds large shrimp
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons black pepper


Melt two Tablespoons butter in saucepan over medium heat. Add onion, celery, tasso, thyme, cayenne, paprika and garlic and cook until vegetables are tender. Add remaining two Tablespoons butter to pan, then add flour and mix with vegetables. Add shrimp stock and reduce by half. Add cream and reduce again until thick sauce has formed. Finish with lemon juice and hot sauce. Set aside.

Cook shrimp in whatever oil or fat you desire, a few minutes on each side until almost cooked through. Ladle sauce over shrimp and simmer 5 minutes.

To Serve:
Spoon over warm grits with roasted peppers and cheese mixed in.

Whenever making sauce that have some sort of roux in the base always add your liquids in stages so that you don’t make the sauce too thin. It is always easier to thin out a sauce than to thicken it.

Wine Pairing:
Weinbach Pinot Blanc Reserve, Alsace