Instructions: Melt 4 tablespoons of butter over low heat. Saute the tasso until slightly browned. Dust with flour and make a roux. Saute for 3 minutes then add chicken broth, 2 cups at a time, stirring until well blended. Simmer slowly for 15 minutes.

Meanwhile saute the shrimp over high heat, in remaining tablespoon of butter until almost pink. Add the white wine and saute for one minute more. Remove from heat and set aside. Add shrimp to tasso gravy just before service.

Finish with parsley, salt and pepper to taste. Serve over creamy stoneground grits. Diced roasted red peppers add color and nuance to this popular Low Country dish.

This recipe yields 8 servings.

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