When R. and I first started dating, one of his friends was grilling me on my “Southerness” – or apparent lack there of. To folks in Alabama I was every bit the Yankee, despite having grown up in southwest Virginia. Her questions verifying the fact that I was in no way Southern all centered around food – I did not know what a “meat and three” was, I don’t really like biscuits, I don’t drink Sweet Tea. When asked how I like my grits, I replied “with shrimp.” The entire room burst out laughing like that was the funniest thing they had ever heard.
But don’t laugh, folks, because Shrimp & Grits is a Low-Country delicacy without rival. I had my first taste at Magnolia’s in Charleston and I still think theirs is the best. My version is an adaptation (and simplification) of their Spicy Shrimp, Sausage and Tasso Gravy over Creamy White Grits. I can’t find tasso here in Savannah (and keep forgetting to have friends send some from New Orleans) but the substitution of bacon seems to work pretty well. Not the same, but still seriously good. I made this for R.’s birthday over the weekend. If you have leftovers, don’t expect the grits to keep but the shrimp, sausage and gravy may be even better reheated the next day!
For the grits:
• stone-ground grits (not instant or quick grits)
• chicken broth
• heavy cream
For the shrimp & sausage:
• 1/4 pound spicy Italian turkey sausage
• 1 pound fresh shrimp, peeled and deveined
• 1/2 T. olive oil
For the gravy:
• 1/2 cup thick cut bacon, sliced into 1 inch strips
• 2T butter
• 1/4 cup flour
• 2 cups chicken broth
• salt & pepper to taste
Prepare the grits according to the package directions (stovetop, not microwave) but replace the water with chicken broth. When the grits are cooked, finish with a splash of heavy cream and stir to incorporate. If your grits get too thick, just add a little more broth. If they are too thin, continue cooking a few more minutes and they will thicken up.
For the gravy, fry the bacon in the butter (yes, I know, but this is a special occasion meal not for every day!) until crispy. Stir in the flour to make a roux, and cook over low heat for 5 minutes until the roux develops a nutty aroma. Turn the heat up to medium and gradually add 1 cup of chicken broth, stirring to incorporate. Keep stirring until the mixture begins to thicken. Gradually add the second cup of chicken broth. Reduce heat and simmer over low for 15 minutes. Add salt and pepper to taste.
Meanwhile, cook the sausage on a baking pan in a 400 degree oven for 10 minutes or until the juices run clear when pricked. Let the sausage cool, then slice into bite-sized pieces. Heat the olive oil in a heavy frying pan over medium heat and add the sausage, frying until nicely browned. Toss in the shrimp and cook until they are no longer pink, no more than a minute or two. Deglaze the pan with 1/2 cup chicken broth, then add the gravy to the pan, bring to a boil and simmer for 1 minute. Add more chicken broth to the gravy to thin if necessary.
Serve the shrimp and gravy over bowls of warm grits and enjoy!
