Season shrimp with blackening spice & barbecue spice. Heat large
skillet till very hot over high flame, add oil and carefully add raw
seasoned shrimp and toss quickly to blacken shrimp. When just done,
remove to plate and set aside.
In same skillet, add butter and Tasso and sauté for approximately 5
minutes over medium heat. Add flour and spice and stir to form a roux,
continue to cook till roux is lightly browned and nutty in aroma. Add
chicken stock & cream and stir till completely thickened; adjust
thickness as needed with a little more cream if needed. When sauce is
complete, add shrimp & parsley to sauce and hold warm till ready to
serve.
For the grits, sauté onions & bacon in skillet till caramelized
and deeply browned, add garlic at the last to prevent garlic from
burning. Place chicken stock in sauce pan and bring to a rapid boil,
add grits and cook while stirring continuously till thickened. Remove
from the heat and add cooked bacon & onions along with any pan
juices and stir in cheddar cheese & parmesan. Adjust seasonings
with salt & black pepper.
To assemble, place a generous amount of grits in center of serving
plate or bowl and top with creamy Cajun barbecued shrimp & Tasso
gravy. Garnish with chopped scallions & a little extra cheddar
cheese.
Source: Courtsey of Ocean Garden and Chef Devin Levine CEC, Southern Hills Country Club in Oklahoma
