Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE GRITS:
  12      cups          chicken broth
   4 1/2  cups          stone ground white grits
   1      cup           heavy cream
                        salt and pepper
                        FOR THE GRAVY:
   4      tablespoons   butter
     1/2  cup           sliced tasso, cut into 1 inch strips
     1/2  cup           flour
   4      cups          chicken broth
                        salt and pepper
                        SHRIMP:
     1/2  pound         smoked chorizo, sliced
   1      tablespoon    olive oil
   2      pounds        deveined shrimp
   1 1/2  cups          chicken broth
   1      tablespoon    chopped parsley

Preparation:

Bring broth to a boil. Slowly stir in grits. Reduce heat. Cook 20-25 minutes stirring frequently. Add cream and cook another 10 minutes. Salt and pepper to taste. For the gravy, melt butter in heavy saucepan on low heat. Add tasso and brown for 1 minute. Add flour to make a roux. Cook until nutty. Turn up heat to medium and add 2 cups of broth. Stir until smooth. Add 2 cups broth and thicken into a gravy. Reduce heat and cook 15 minutes more. Salt and pepper to taste. To prepare the shrimp, heat olive oil in heavy fry pan. Add sliced chorizo. Sauté 2 minutes. Add shrimp and cook for 1 minute. Add 1 cup broth to deglaze. Add gravy and parsley. Bring to boil and simmer 1 minute. Add last of broth if necessary to thin gravy. Divide grits into 8 bowls and spoon shrimp mixture over the top.