Crystal Gulf Shrimp Or Fresh Fish Over Andouille Grits With Tasso Gravy Recipe

Cook grits

In a medium saucepan, bring water and milk to a gentle simmer. Slowly whisk in the stone-ground grits to prevent lumps.

Reduce heat to low and simmer, stirring often, until grits are creamy and thick, about 25-30 minutes.

Stir in butter and cheddar cheese (if using). Season with salt and adjust consistency with more milk if needed.

In a large skillet, melt 1 tablespoon butter over medium heat. Add diced onion and red bell pepper; sauté until translucent and tender, about 5 minutes.

Add sliced Andouille and diced Tasso; cook until fat renders and meat starts to brown, about 3-4 minutes.

Add minced garlic; cook 30 seconds until fragrant.

Sprinkle flour over the pan and stir to form a light roux; cook for 1-2 minutes to remove raw flour taste.

Slowly whisk in chicken stock and cream; bring to a simmer and let thickening occur, about 4-6 minutes.

Season with cayenne, salt, and black pepper to taste. Adjust thickness with more stock or cream if needed.

Pat shrimp dry and toss with lemon juice, salt, and pepper.

In a skillet over medium-high heat, sear shrimp 1-2 minutes per side until pink and opaque. Remove from heat and set aside to rest.

Optional: reserve some gravy to drizzle over shrimp before plating.

Pat fish fillets dry and season with salt, pepper, and lemon zest.

In a nonstick skillet, heat olive oil over medium-high heat. Cook fish 3-5 minutes per side depending on thickness until opaque and easily flaked.

Spoon a generous bed of creamy grits onto each plate.

Top with the chosen protein (shrimp or fish).

Ladle tasso and Andouille gravy over the protein and grits.

Garnish with chopped parsley and lemon wedges; serve immediately.