Saturday, March 21, 2009

Shrimp with tasso cream gravy and grits

Again with the Susan Spicer specialty. We picked up some tasso while we were in Baton Rouge. 3 different kinds actually. We were almost out of grits. We had just enough. I used the shrimp stock I had made the last time I made this. This was a bit too salty, but you can't take salt out. Even Tanner ate all his.

No comments: