Cajun Barbecued Mexican Shrimp n' Grits with Tasso Gravy

From: Chef Devin Levine, Southern Hills Country Club, Tulsa, OK. Yield: 4 servings.

BARBECUED SHRIMP:
2 lb. Ocean Garden Authentic Mexican Shrimp
3 Tbsp. Cajun blackening seasoning
3 Tbsp. barbecue spice
1/2 cup pomace olive oil

GRITS:
3 cups chicken stock
3/4 cup Quaker Quic

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish