Skull Creek Boathouse Shrimp & Grits


24 Large fresh shrimp peeled & deveined

2 cups Tasso Gravy (recipe below)

3 cups prepared grits or cheese grits

3 links andouille sausage crumbled & browned

salt and pepper to taste

1/2 cup finely sliced green onion for garnish


1/4 cup each bell pepper, onion & celery (Holy trinity)

1 1/2 ounces clarified butter

1 1/2 ounces flour

1/2 tsp chopped garlic

1/2 ounce white wine

2 1/2 cups chicken stock

1 tsp fresh thyme chopped

pinch white pepper

3/4 ounce chicken consomme

14 lbs Tasso hom, diced ¼" thick rinsed well


Tasso Gravy: Heat butter & flour in heavy pan to make golden brown roux. Add bell pepper, onion & celery, stir to coat, & cook 2 minutes. Add garlic & cook another minute.
Add wine & cayenne. Stir to remove any lumps.
Add stock, consommé, thyme & andouille.
Bring to a boil, stirring. Add Tasso & simmer for another minute.

GRITS: Prepare cheese grits or simple seasoned grits.
May use previously frozen cheese grits if desired.

Saute shrimp until ¾ cooked. Season with a little salt & pepper. Add prepared Tasso Gravy, bring to a simmer & pour over prepared grits.

Garnish with green onions.