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Created by Chef Remy
Sweet Gulf shrimp swimming in a smoky tasso and bacon gravy, spooned over a cloud of butter-rich cheddar grits, where the Carolina Lowcountry shakes hands with the Louisiana bayou.
Some dishes belong to one place. Shrimp and grits belongs to two. The Lowcountry fishermen of South Carolina ate this for breakfast before anyone thought to write it down, and somewhere along the coast, Louisiana got hold of it and made it our own. That's the bayou way: we take what's good and make it better.
At Lagniappe, this dish put us on the map. I added tasso ham to the gravy, that smoky, spicy cured pork that makes everything it touches more interesting. The bacon provides richness, the tasso brings heat and depth, and the shrimp tie it all together with their sweet Gulf flavor. The grits underneath are stone-ground, cooked slow and finished with enough butter and sharp cheddar to make them worth eating on their own.
The secret is building flavor in layers. Season the shrimp. Render the bacon. Cook the tasso in the fat. Build your trinity in all that goodness. Every step adds another dimension. By the time the gravy comes together, you've got four generations of flavor development in one skillet. My grandmother Evangeline would recognize the technique even if the dish was new to her.
This is comfort food that can hold its own at a dinner party. Generous portions, bold flavors, and the kind of satisfaction that makes people push back from the table and sigh. When the last bite is as good as the first, you've done it right.
Quantity
1 1/2 pounds
peeled and deveined
Quantity
2 teaspoons, divided
Quantity
1 cup
Quantity
4 cups
Quantity
1 cup
Quantity
1 teaspoon, plus more to taste
Quantity
4 tablespoons, divided
Quantity
1 cup
shredded
Quantity
6 slices
cut into 1/2-inch pieces
Quantity
4 ounces
diced small
Quantity
1 medium
diced
Quantity
1
diced
Quantity
2 stalks
diced
Quantity
4 cloves
minced
Quantity
1 cup
Quantity
1/2 cup
Quantity
2 tablespoons
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon, or to taste
Quantity
2 tablespoons
chopped
Quantity
3
sliced thin
Quantity
1 tablespoon
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| large Gulf shrimp (21-25 count)peeled and deveined | 1 1/2 pounds |
| Cajun seasoning | 2 teaspoons, divided |
| stone-ground grits | 1 cup |
| water | 4 cups |
| whole milk | 1 cup |
| kosher salt | 1 teaspoon, plus more to taste |
| unsalted butter | 4 tablespoons, divided |
| sharp cheddar cheeseshredded | 1 cup |
| thick-cut baconcut into 1/2-inch pieces | 6 slices |
| tasso hamdiced small | 4 ounces |
| yellow oniondiced | 1 medium |
| green bell pepperdiced | 1 |
| celerydiced | 2 stalks |
| garlicminced | 4 cloves |
| chicken stock | 1 cup |
| dry white wine | 1/2 cup |
| all-purpose flour | 2 tablespoons |
| fresh thyme leaves | 1 teaspoon |
| smoked paprika | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon, or to taste |
| fresh parsleychopped | 2 tablespoons |
| green onionssliced thin | 3 |
| fresh lemon juice | 1 tablespoon |
| hot sauce (optional) | for serving |
Pat the shrimp completely dry with paper towels. Wet shrimp steam instead of sear, and steamed shrimp in gravy is a sad thing. Season them generously with one teaspoon of Cajun seasoning, tossing to coat every piece. Set aside at room temperature while you build everything else. This gives the seasoning time to penetrate and the shrimp time to lose their chill.
Combine water, milk, and one teaspoon of salt in a heavy-bottomed pot. Bring to a boil over high heat, then reduce to a simmer. Pour the grits in a slow, steady stream while whisking constantly. This prevents lumps from forming. Reduce heat to low, cover, and let them cook gently for 35 to 45 minutes, stirring every five minutes or so. Real stone-ground grits take patience. They should be creamy and tender, not gritty or pasty.
While the grits simmer, cook the bacon pieces in a large cast iron skillet over medium heat. Let them render slowly, stirring occasionally, until crispy and the fat has pooled in the pan. This takes eight to ten minutes. You're building the flavor foundation right here in that bacon fat. Remove the bacon to a paper towel-lined plate, but leave every drop of that rendered gold in the skillet.
Add the diced tasso ham to the bacon fat. Cook for two to three minutes, stirring often, until the edges start to crisp and the ham releases its smoky perfume into the fat. The kitchen should smell like Louisiana right about now. Remove the tasso and add it to the bacon.
Add the onion, bell pepper, and celery to the skillet. This is the holy trinity, the foundation of everything we do. Cook over medium heat, stirring occasionally, until the onions turn translucent and sweet, about six to eight minutes. The vegetables should soften but still have some texture. Add the garlic and cook one minute more, until fragrant. You'll smell it shift from raw to mellow.
Sprinkle the flour over the vegetables and stir constantly for two minutes. This cooks out the raw flour taste and starts building your gravy. Add the white wine, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor. Let the wine reduce by half, about two minutes. Pour in the chicken stock, add the thyme, smoked paprika, cayenne, and remaining teaspoon of Cajun seasoning. Stir well and let simmer until the gravy thickens enough to coat the back of a spoon, about five minutes.
Nestle the seasoned shrimp into the gravy in a single layer. Let them cook undisturbed for two minutes, then flip and cook another two minutes until pink and just curled. Shrimp go from perfect to rubber in thirty seconds, so watch them closely. They should be opaque throughout but still tender and juicy. Return the bacon and tasso to the pan, stirring gently to combine.
When the grits are creamy and tender, remove from heat. Stir in two tablespoons of butter and the shredded cheddar until melted and smooth. Taste and adjust salt. The grits should be rich, cheesy, and just slightly loose. They'll thicken as they sit, so err on the side of creamy.
Remove the shrimp and gravy from heat. Stir in the remaining two tablespoons of butter, the lemon juice, and half the parsley and green onions. That butter stirred in off-heat gives you the glossy, restaurant-quality finish. Taste the gravy and adjust the seasoning. Spoon a generous mound of grits into warm bowls, ladle the shrimp and gravy over the top, and scatter with remaining parsley and green onions. Serve immediately with hot sauce on the side.
1 serving (about 480g)
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