Directions

• Season shrimp with blackening seasoning and barbecue spice. Heat large skillet until very hot over high flame, add oil and carefully add raw seasoned shrimp, tossing quickly to blacken shrimp. When just done, remove to plate and set aside.
• In same skillet, add butter and tasso and saut for approximately 5 minutes over medium heat. Add flour and barbecue spice and stir to form a roux, continue to cook until roux is lightly browned and nutty in aroma.
• Add chicken stock and half & half and stir until completely thickened; adjust thickness as needed with a little more half & half. When sauce is complete, add shrimp and parsley to sauce and keep warm until ready to serve.
• For the grits, saut onions and bacon in skillet until caramelized and deeply browned, add garlic last to prevent garlic from burning. Place chicken stock in sauce pan and bring to a rapid boil, add grits and cook while stirring continuously until thickened.
• Remove from the heat and add cooked bacon until onions along with any pan juices and stir in cheddar cheese and parmesan. Adjust seasonings with salt and black pepper.
• To assemble, place a generous amount of grits in the center of a serving plate or bowl and top with barbecued shrimp and tasso gravy. Garnish with chopped scallions and extra cheddar cheese.