3 T Butter
Collards, with stems removed
2 c Stone Ground Grits
1 lb Rock Shrimp
4 oz Tasso Ham
2 Vidalia Onions, diced
1/2 T Fresh Thyme
2 Shallots, minced
1 T Red Bell Pepper, minced
1 Jalapeno Pepper, minced
1 Ham Hock
3 c Milk
3 c Cream
1/2 clove Garlic
3 Stalks of Celery
2 Carrots

Method For Stock:
Heat a stock pot over medium heat – add enough oil to lightly cover bottom of pot.
Dice celery, carrots, one of the onions and garlic and add to pot along with Ham Hock.
Cook until soft and then add enough water to cover the contents of the pot.
Reduce heat to simmer and add salt and pepper.

Method For Grits:
Heat heavy bottomed pan and 1 tablespoon butter and one diced onion and cook over medium heat until onions are glassy and tender.
Add two cups of grits and stir until evenly coated.
Add milk and cream and cook at slow simmer until grits are done.
If the grits become to thick and dry before they are done, add small amounts of water and season to taste.

Method For Tasso:
In a medium pan add 1 tablespoon butter and remaining shallot along with the minced bell pepper, and the jalapeno.
Remove the ham hock from the stock, remove and dice the meat and add to pan along with the tasso and thyme.
Take one cup of the broth from the stock and add to pot.
Simmer on low for approximately 30 minutes.

Method For Collards:
Add cleaned collards to stock for about 5 minutes, until tender.
Remove promptly and shock in iced broth bath.

Method For Shrimp:
Heat sauté pan and add 1 tablespoon butter and 1 minced shallot.
When shallot is tender, add rock shrimp and season with salt and pepper to taste.
Do not overcook – remove from heat as soon as shrimp begin to turn pink.

Prepare Sushi:
Wrap sushi mat with plastic wrap.
Place collard on mat to cover.
Spread grits 1/2 way up the roll.
Place shrimp in middle and roll tightly.
Cut into 4’s and place briefly in a pre-heated oven to warm if desired.
Put on a plate with tasso on the side in place of soy sauce, add chopsticks and serve.

Finally–sushi I could stand to eat!