YIELD: 25 servings
For the shrimp:
10 lbs. shrimp 61/70 (thawed and drained) do not rinse
3 lbs. Tasso ham or Andouille sausage, diced
4 roasted red bell peppers, peeled, cut and diced, about 2 cups
4 oz. fresh chopped garlic
4 oz. diced shallots
4 oz. diced celery
1 cup butter
1 cup flour
4 oz. blackening seasoning
2 oz. Old Bay seasoning
1 Tbsp. dill
2 cups white wine
2 oz. lemon juice
2 cups chicken stock
2 qts. heavy cream
For the grits:
1 cup butter
4 oz. chicken base
5 cups grits—yellow or white stone ground
salt and pepper, to taste
1. In a large hot braising pan, combine butter, roasted red bell pepper, garlic, shallot and celery. Once the items are tender, add 1 cup of flour and stir well. This will allow the ingredients to form a compound roux.
2. Add ham or sausage and 2 cups of white wine, keep stirring.
3. Reduce by half and add blackening seasoning, Old Bay and dill.
4. Now add the chicken stock and heavy cream and simmer 8 to 10 minutes, allowing time for the reduction to boil. After the reduction comes to a boil add the thawed and drained shrimp, lemon juice and reduce heat. Do not let the shrimp overcook.
5. Make a beurre marie: Combine equal parts softened butter and flour to make a thickener for the finished sauce. Stir in the beurre marie to achieve desired consistency. Add salt and pepper to taste.
6. For the grits: Bring a gallon of water to a boil in a medium sauce pot. Whisk in butter, chicken base and grits. Reduce heat and simmer 5 minutes. Remove pot and cover with lid for 12 minutes. Add salt and pepper to taste. Optional: for creamier grits, add heavy cream.
Photo and recipe: Metz Culinary Management/Providence Hospital/Brandon Carn, executive chef and production manager, Metz Culinary Management, Providence Hospital in Columbia, SC