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Add a photoServings: 8
Ingredients
- 5 Tbsp. unsalted butter
- 1/2 c. thinly-sliced tasso
- 1/2 c. flour
- 2 Tbsp. minced parsley
- 4 c. chicken broth
- 2 lb shrimp - (21-25 ct) peeled, deveined
- 1/4 c. white wine Salt to taste Freshly-grnd black pepper to taste
Directions
- Heat 4 Tbsp. of butter over low heat. Saute/fry the tasso till slightly browned. Dust with flour and make a roux. Saute/fry for 3 min then add in chicken broth, 2 c. at a time, stirring till well blended. Simmer slowly for 15 min.
- Meanwhile saute/fry the shrimp over high heat, in remaining Tbsp. of butter till almost pink. Add in the white wine and saute/fry for one minute more. Remove from heat and set aside. Add in shrimp to tasso gravy just before service.
- Finish with parsley, salt and pepper to taste. Serve over creamy stoneground grits. Diced roasted red peppers add in color and nuance to this popular Low Country dish.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 221 | |
| Calories from Fat 83 | 38% |
| Total Fat 9.36g | 12% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 191mg | 64% |
| Sodium 356mg | 15% |
| Potassium 320mg | 9% |
| Total Carbs 7.53g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.03g | 0% |
| Protein 25.12g | 40% |
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