Derby shrimp and grits with tasso gravy
Serves 6. Courtesy of “The Bourbon Country Cookbook” by David Danielson and Tim Laird 1 tablespoon olive oil
1 pound jumbo shrimp, peeled, deveined, tails removed
Kosher salt and freshly ground black pepper, to taste 2 cups water 2 cups whole milk 1 tablespoon kosher salt, plus more to taste 1 cup stone-ground white grits, such as Louismill 8 ounces grated white cheddar (2 cups) 1 teaspoon ground white pepper 2 tablespoons unsalted butter 1⁄2 pound Tasso ham (or bacon or pancetta), diced 3 tablespoons all-purpose flour 1 cup strongly brewed coffee 2 cups chicken broth 2 dashes Tabasco
Kosher salt and freshly ground black pepper, to taste
1 tablespoon finely chopped flat-leaf parsley, for garnish
over medium heat, heat oil until it shimmers. Add the shrimp and cook for 4 to 5 minutes, just until they are pink. Transfer the shrimp to a plate. Season with salt and black pepper and set aside.
To make the grits, in a medium saucepan over medium-high heat, combine the water, milk, and salt, and bring the mixture to a boil. Slowly add the grits, stirring to combine. Reduce the heat to low and continue to cook, stirring frequently to prevent the grits from sticking, for 20 minutes. Remove the pan from the heat and add the cheese, stirring until smooth. Season with white pepper and more salt as needed.
To make the gravy, in a medium skillet over medium heat, melt the butter. Stir in the Tasso ham and sauté until the ham is just browned. Whisk in the flour and cook, whisking constantly, until the mixture is lightly browned. Whisk in the coffee, broth, and Tabasco and let simmer. Keep whisking until the sauce thickens and