Shrimp and Smoked Grits with Tasso Gravy

Made this for our daughter Katie for dinner the night of the Kentucky Derby --she is a big fan of Shrimp and Grits.  Recipe courtesy of Chef David Danielson, Executive Chef of Churchill Downs/The Kentucky Derby. I realized after we ate it forgot to top with fresh parsley.

Shrimp Spice:

• 3 tablespoons paprika
• 3 tablespoons dried parsley
• 2 tablespoons garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon rubbed sage

Smoked Grits:

• 2 cups heavy cream
• 2 cups chicken broth
• 1 cup stone-ground smoked grits, such as Louismill
• 8 ounces goat cheese

Tasso Gravy:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup ham broth
• 1 cup heavy cream
• 1 tablespoon paprika
• 1 tablespoon hot sauce, such as Tabasco
• 1 tablespoon whole-grain mustard
• 1 teaspoon Worcestershire sauce
• 4 ounces diced tasso ham ( we substituted Chorizo)
• 1 tablespoon chopped fresh parsley

Shrimp:

• 20 shrimp (16/20 size), peeled and deveined
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

For the shrimp spice: Mix the ingredients together. Measure out 1 teaspoon for the tasso gravy and 2 tablespoons for the shrimp and reserve. Store the remaining shrimp spice in an airtight container.

For the smoked grits: In a thick-bottomed pot, bring the cream and chicken broth to a boil. Add in the grits and reduce the heat to medium high. Stir often and cook until the grits are tender, 20 to 25 minutes. Fold in the goat cheese and cook until the goat cheese is melted and the grits are smooth.

For the tasso gravy: In a thick-bottomed saucepan, melt the butter over medium-high heat. Cook until the butter is bubbling and hot, then add the flour. Stirring often, cook the flour until it is a golden-brown color. Add the ham broth and heavy cream. While stirring often, cook until it comes to a boil and begins to thicken. Once the gravy is thick, stir in the paprika, hot sauce, mustard, Worcestershire and reserved 1 teaspoon shrimp spice. Turn the heat to medium and simmer for 1 minute. Add in the ham and simmer for 1 minute. Turn the heat to low and stir in the fresh parsley.

For the shrimp: Toss the shrimp and reserved 2 tablespoons shrimp spice together and let sit about a half hour before cooking.

To finish and assemble the dish: Heat a large nonstick skillet over medium-high heat. Add the butter and olive oil and cook until the butter is bubbling and hot. Add the shrimp and cook, tossing and moving the shrimp, for about 2 minutes. Add the tasso gravy and bring it to a simmer over medium heat.

In a large bowl, mound the grits in the center. Place the shrimp on top of the grits. Spoon the tasso gravy over the shrimp and around the bowl.