Low Country Shrimp & Tasso Gravy

• 5 T unsalted butter
• 1/2 C thinly sliced tasso
• 1/2 C flour
• 2 T chopped parsley
• 4 C chicken broth
• 2 Lbs. 21-25 ct. shrimp, peeled, deveined
• 1/4 C white wine
• Salt & pepper to taste

Melt 4 tablespoons of butter over low heat. Sauté the tasso until slightly browned. Dust with flour and make a roux. Sauté for 3 minutes then add chicken broth, 2 cups at a time, stirring until well blended. Simmer slowly for 15 minutes. Meanwhile sauté the shrimp over high heat, in remaining tablespoon of butter until almost pink. Add the white wine and sauté for one minute more. Remove from heat and set aside. Add shrimp to tasso gravy just before service.

Finish with parsley, salt & pepper to taste. Serve over creamy stoneground grits. Diced roasted red peppers add color and nuance to this popular Low Country dish. Serves 8.