- 2 1/4 teaspoons dried oregano
- 3 tablespoons melted butter
- 1 1/2 teaspoons freshly ground black pepper
- 2 ounces finely diced Tasso ham
- Pinch bay seasoning
Shrimp:
- 1/4 teaspoon granulated garlic
- 2 pounds small shrimp, shelled and deveined
- 1 1/2 cups tomato juice
- 2 tablespoons butter
- 1 1/2 cups clam juice
- 1 cup half-and-half
- 1/4 cup all-purpose flour
Cook the leeks in 1 tablespoon butter until soft. Add the next 9 ingredients, stirring to release the flavors.
Add the tomato juice and clam juice and simmer for 10 minutes. Add the half-and-half, and simmer 10 minutes.
Make a roux with the flour and the melted butter in a small bowl. Slowly add it to the gravy mixture, stirring vigorously. Keep stirring until the mixture thickens.
Remove from heat and add ham.
In a large sauté pan, sauté the shrimp in the butter until they start to turn pink. Add the Tasso gravy and simmer for 1 to 2 minutes.
To serve, top each plate with some polenta and spoon the shrimp and Tasso gravy over the top. Serve immediately.
