Cindy Wolf, Charleston, Baltimore, MD.
Sautéed Gulf Shrimp with Andouille Sausage and Tasso
Adapted from Chef Cindy Wolf.
Yield: 2 servings
For the grits: 1/2 cup stone-milled grits (I
use Woodson's Mill) 2 cups whole milk 2 ounces unsalted
butter 1 Tablespoon salt (or to taste)
For the Shrimp:
12 each U-12 shrimp (preferably heads-on)
2 Tablespoons olive oil
1/4 cup Andouille Sausage, small dice
1/4 cup Tasso Ham, small dice
2 ounces white wine
4 ounces butter, diced (I use Plugrá)
1 Tablespoon fresh chives, finely chopped
For the grits, bring the milk, butter and salt to a
boil. Add grits. Reduce heat to low and cook for 25
minutes, stirring constantly. Remove from heat and keep
warm. These can be made 1 day ahead.
For the shrimp, sauté the shrimp in the olive oil briefly
until they start to color. Add the Andouille sausage
and Tasso ham. Deglaze the pan with the white wine.
Let the wine reduce to almost gone. Reduce the heat
and slowly whisk in the butter until all incorporated.
It is important at this stage not to let the sauce boil
or the butter will break out of the sauce. It should
also be noted that this sauce cannot be reheated on
kept warm for very long, therefore, it should be made
right before actual service. Finish with the freshly
To serve, divide the warm grits evenly between 2 warm
plates. Portion the shrimp evenly over the grits. Spoon
the sauce on top, making sure that each plate gets the
sausage and ham. Serve immediately.