Shrimp with Andouille Sausage and Tasso Ham over Creamy Grits
from chef Cindy Wolf of Charleston restaurant
Serves 4

24 unpeeled, heads-on shrimp (or an equal number headless 10-to-a-pound shrimp)
1/2 cup andouille sausage, diced small
1/2 cup tasso ham, diced small
1 teaspoon finely chopped garlic
4 tablespoons unsalted butter, cut in small squares
1 tablespoon olive oil
2 ounces shrimp stock (see note)
4 ounces white wine
8 tablespoons green onion
1 tablespoon parsley, finely chopped
1 recipe creamy grits (see below)

1. Peel the shrimp, and reserve the shells for stock. Heat the olive oil in a pan and saute the shrimp. When the shrimp are halfway done, stir in the andouille sausage and the tasso ham. Add the garlic, and almost immediately add the white wine and shrimp stock. Then add the cold butter to thicken the sauce; shake the pan to incorporate the butter. Stir in the green onion and parsley and serve over a bed of Wolf's creamy grits.
2. Note: To make shrimp stock, rinse the shells from the peeled shrimp and place them in a small saucepan with cold water just to cover. Bring to a rolling boil, then strain out the shells, reserving the stock.