Shrimp and Grits Chef Zach Compton Zach Compton of Geno's Fresh Catch Grill created this delicious dish at the 2009 Great American Seafood Cook-Off Cook/Prep Time: 20 MinutesServings: 1 Ingredients 7 16/20 Louisiana Shrimp 1 tablespoon clarified butter ¼ cup smoked sausage cut on the bias ¼ cup Tasso ham diced ¼ cup fresh diced tomatoes 1/8 cup fresh chives 2 tablespoons fresh chopped garlic 1 tablespoon blackening seasoning ¼ white wine Chardonnay 2 tablespoons of your favorite hot sauce 1/8 cup chicken stock 1/8 cup whole fresh butter Directions Sauté sausage, tasso, tomatoes, green onions, garlic, shrimp and all seasonings. Deglaze pan with wine and chicken stock, add hot sauce. Serve over fresh, hot stone ground Fontina cheese grits, and fresh French Bread. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!