Shrimp and Grits in Tasso Gravy

By janicecraig

Gasparilla Party food

Ingredients

• 8 strips bacon cut into thirds or cubed tasso ham,
• 20 jumbo shrimp (2 pounds), peeled, leaving tail intact
• kosher salt and freshly ground black pepper
• 2 Tbsp canola oil
• 2 Tbsp apple cider vinegar
• 3 1/2 tsp firmly packed dark brown sugar
• 2 1/2 cups chicken stock
• 1 Tbsp cold unsalted butter
• 3 cups whole stone-ground grits cooked per package directions
• 2 Tbsp minced fresh chives

Preparation

Step 1

Saute’ chopped bacon or ham in a skillet over medium heat in 1 tablespoon oil until cooked, add shrimp in for the final 4 minutes, cooking them through. Remove bacon and shrimp with a slotted spoon to a colander lined with paper towels. Add vinegar and brown sugar to the pan drippings and cook about 1 minute until reduced by half. Add stock and cook over high heat until reduced again by half. Add salt and pepper to taste. Remove skillet from heat and add butter, stirring until melted. To serve, mound cooked grits on plates, top with shrimp and crumbled bacon or ham. Drizzle sauce over grits and garnish with chopped chives.