South City Kitchen Shrimp and Grits with Smoked Tomato Gravy
INGREDIENTS
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Smoked Tomato Gravy ingredients
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1 (14 1/2-ounce) can diced tomatoes
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1/2 stick (2 ounces) butter
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1/4 cup chopped yellow onion
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1 to 2 cloves garlic, chopped
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1 tsp. smoked paprika
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1 tsp. Old Bay seasoning
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1 pinch cayenne pepper
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1 tsp. minced thyme leaves
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1 1/2 cups all-purpose flour
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3 cups chicken stock
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1 1/2 tsp. Texas Pete
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1 1/2 tsp. Worcestershire sauce
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Juice of 1 lemon
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Salt and pepper to taste
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1/2 bay leaf
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Stone-Ground Grits:
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1 cup heavy cream
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3 cups water (plus more, as needed)
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Salt and black pepper to taste
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1 cup stone-ground grits (SCK uses a mixture of yellow Mills Farm grits and white grits from Riverview Farm)
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4 Tbsp. butter
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Shrimp topping:
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2 Tbs. vegetable oil
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1 1/2 pounds peeled and deveined shrimp
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8 ounces Tasso ham, cut in small dice
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4 cloves garlic, chopped
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1/2 cup chopped poblano chiles
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1 Tbs. plus 1tsp. butter
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Salt and pepper to taste
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