Q: My husband and I love the local restaurant On Main. Our favorite entree is the shrimp and grits. Is it possible to get that recipe?

— Susan Robinson, Conyers

PHIL SKINNER/AJC (ENLARGE)
Shrimp With Tasso Cream Over Stone-Ground Grits
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A: Mark Gallagher, On Main's executive chef, was glad to share the recipe. Like many chefs, he uses specialty items for distinctive flavors and textures and has generously provided mail-order sources so the recipes can be re-created at home. Tasso, a heavily spiced Cajun ham, is available at www.chefpaul.com. You can substitute smoked ham or Canadian bacon, but it won't have the spice blend, which gives the dish a lot of flavor. Gallagher uses grits from Carolina Plantation, available at Whole Foods and other specialty markets also sell stone-ground grits. You should have leftover grits.

— Jeanne Besser, for the Journal-Constitution

MAIN DISH

Shrimp With Tasso Cream Over Stone-Ground Grits

Makes 6 servings Preparation time: 20 minutes Cooking time: 35-45 minutes

4 cups water

2 cups half-and-half

4 tablespoons (1/2 stick) unsalted butter

2 teaspoons salt

1 1/2 cups stone-ground grits

2 tablespoons extra-virgin olive oil

1 1/2 pounds large shrimp, peeled, split in half lengthwise and deveined

2 tablespoons minced shallots

5 ounces tasso ham, minced

2 cups heavy cream

Salt and pepper

In a large pot, bring water, half-and-half, butter and salt to a simmer. Slowly add grits while whisking. Continue to simmer, stirring frequently, for 35 to 45 minutes.

Shortly before grits are ready, in a large skillet over medium-high heat, add oil. Add shrimp and sauté until slightly colored, 1 to 2 minutes. Add the shallots and ham and sauté for 2 minutes. Add cream and simmer until cream reduces by one third. Add salt and pepper to taste and serve over creamy stone-ground grits.

Per serving: 691 calories (percent of calories from fat, 65), 33 grams protein, 27 grams carbohydrates, no fiber, 50 grams fat, 328 milligrams cholesterol, 1,009 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.