Partridge Inn Shrimp and Grits

1/2 lb Grits
1/2 lb Heavy Cream
1/2 lb Butter
2 tbsp. salt
2 tbsp. Black Pepper
Tasso Gravy:
6 oz Tasso Ham
1 qt Heavy Cream
4 Cloves of Garlic
Shrimp and Grits:
20 each 21/25 shrimps
20 oz Grits
12 oz Tasso Gravy
2 oz Blended Oil
Salt & Pepper

Place the heavy cream and butter in a pot.
When the butter is melted and the cream starts to boil, add the grits and stir constantly to prevent them from sticking.
Season with Salt and Pepper.
If the grits are too thick just add cream or water to thin them out.
Tasso Gravy:
Put all of the ingredients in a pot and simmer for thirty minutes.
Place all the ingredients from the pot into a food processor and blend.
Shrimp and Grits:
Heat a sauté pan.
Once the sauté pan is hot, add the oil.
Add the shrimp to the sauté pan and season with salt and pepper.
Cook the shrimp for about 3 minutes on each side.
When the shrimp is done, add the Tasso Gravy to the sauté pan.
Let the Tasso and shrimp simmer for about 3 minutes.
Place the grits in a bowl.
Add 5 shrimp to each bowl.
Pour 3 oz of Tasso Gravy over each plate of shrimp and grits.