Chef Edgar Pendley’s Urban Grub Shrimp & Grits

subheading: Tasso Cream Sauce:

8 oz Jennings Tasso Ham (or smoked ham...canadian bacon or country ham)

1-pint heavy whipping cream

Dice Tasso into half-inch cubes. Place Tasso into blender and shred until fine.

Warm cream over medium heat in a small sauce pan and add shredded Tasso. Bring to a slow boil. Remove from heat, and set aside.

Smoked Gouda-Chipotle Grits

½ cup stone ground grits

1-pint heavy whipping cream (or chicken stock…but never water!)

1 tsp. chipotle in adobo

1 C shredded smoked gouda cheese

1 Tbsp. roasted garlic

Warm cream over medium heat in a medium sauce pan. Add grits, whisking constantly. Bring to a slow boil, whisking constantly, and add cheese slowly.

Once cheese is totally whisked in, add garlic and remove from heat.

Add chipotle and kosher salt; mix well.

subheading: Shrimp & Grits:

¼ yellow onion - julienned

½ medium sized tomato - diced

½ bunch scallions - chopped

8 each 13/15 sized tiger shrimp

¼ cup white wine

2 oz canola oil

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