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Chef Cindy Wolf, Charleston, Baltimore, MD.
Sautéed Gulf Shrimp with Andouille Sausage and Tasso Ham

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 chopped chives.

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.

Aphrodisiacs Archives:
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