Spicy Shrimp with Tasso Cream and Green Chile Grit Cakes

Name: Spicy Shrimp with Tasso Cream and Green Chile Grit Cakes
Yield: makes 4 servings
Ingredients: Butter or olive oil, for frying; 1 large or 2 small poblano peppers, roasted, peeled, and seeded; 1 cup water; 1 cup milk; 1 teaspoon salt; 1/2 cup stone-ground grits; 2 tablespoons butter; 1 cup grated white cheddar or Monterey Jack cheese; 2 tablespoons butter; 1/4 cup diced onion; 1/4 cup diced celery; 1/4 cup diced tasso (see Sources, p. 384); 1 teaspoon chopped fresh thyme; 1/2 teaspoon cayenne; 1/2 teaspoon Hungarian paprika; 1 garlic clove, minced; 2 tablespoons flour; 1/2 cup Shrimp Stock (p. 229); 1/2 cup heavy cream; 1/2 teaspoon each salt and pepper; Lemon juice; Hot sauce; 2 tablespoons olive oil; 1 pound shrimp (16-20 count), peeled and deveined; Salt; Tasso Cream; Green Chile Grit Cakes; Thinly sliced scallions, for garnish

December 14, 2011

This dish combines some of the best New Orleans flavors—shrimp, tasso, creamy grits, and a bit of spice—in an elegant, satisfying presentation. This dish is so popular that Donald Link, my partner and the chef at Herbsaint, couldn’t take it off the menu even if he wanted to. If you are serving this for a dinner party, make the grits the day before or in the morning, and the rest of the dish will come together quickly that night.

Recipe notes

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