• 1# U15 Shrimp peeled and deveined ( seasoned with tony Sachere’s)

  • 1 pkg Quaker instant grits (Loose not envelopes)

  • 1 Quart whole milk

  • 1 cup Mrs. Renfro’s Jalapeno Salsa

  • 1 cup Tasso Ham diced

  • 3 eggs

  • 1 cup vegetable stock

  • 1 TBSP Tony Sachere Cajun Seasoning

  • 2 TBSP olive Oil

  • 1 cup white vinegar

  • 2 TBSP Butter

  • ½ cup chopped green onion

  • Salt and Pepper to taste


  1. Bring medium sized saucepan to boil with 2/3 full of water and 1 cup white vinegar

  2. Bring milk to simmer on med low heat and steep Jalapeno Salsa in Milk.  Add 1 TBSP salt and ½ TBSP Pepper.  Once at Simmer stir in Grits and stir until thickened but loose. Turn off heat. 

  3. In large Skillet (not nonstick) , heat 2 TBSP olive Oil and saute shrimp 3 minutes on each side until opaque in the middle. 

  4. Remove from pan and reserve.  Add Tasso ham and saute until slightly crispy.  You will see a lot of sticking to the pan but that is a good thing. 

  5. Deglaze pan with 1 cup of Vegetable stock and reduce by half.  Add 2 TBSP cold Butter and half of green onions  to pan and swirl in to emulsify. Add Shrimp back to pan and coat. 

  6. Swirl water in saucepan in clockwise motion and crack all three eggs into water to poach.  Cook for 3 minutes.

  7. Plate grits in mound on plate or large bowl, top with shrimp and Tasso then spoon sauce over top.  Finish by topping with Poached Egg and chopped Green onions. Enjoy.