Ingredients: Grits 4.5 cup Milk 1 cup Stone Ground Grits (Papa Tom’s Organic Grits) 1 ea Roasted Corn on Cob 1 cup Fresh Sage Salt & Fresh Ground Black Pepper To Taste Tasso Cream Sauce 2 cup Cream, Heavy ½ cup Tasso, House made diced 2 tbsp Butter 1 tsp Cayenne Shrimp 20 ea Fresh 36/40 medium ¼ cup Crawfish Town USA Seasoning 2 tsp Cayenne Directions: Grits In a medium sauce pot heat milk until a simmer, once simmering add sage let steep for a couple minutes then remove. Add grits cook until tender should take about 20-25 min @ a simmer once cooked add seasonings Tasso Cream Sauce In a skillet heat on high heat to melt butter once melted put heat on medium/ low add diced Tasso sauté for a couple of minutes, add cayenne pepper then 2 cups of heavy cream and reduce by 1/2, add seasoned shrimp to cream sauce and simmer until shrimp are cooked. To plate place a cooking spoon full of grits in the middle of you plate add shrimp over and around grits top with sauce. Recipe compliments of Chef Dustie Latiolais. Crawfish Town USA Restaurant & Fresh Market 2815 Grand Point Highway | Henderson, LA 70517 337-667-6148

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