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1
Place the vegetable oil and ham or pancetta in a medium frying pan and cook over medium heat, stirring occasionally, until the fat has rendered and the meat is crispy, about 5 to 7 minutes.
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2
Add the onion and cook until softened, about 4 minutes.
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3
Add the tomato paste, garlic, curry, cumin, cayenne, and paprika and stir until evenly incorporated.
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4
Sprinkle the flour over the mixture and cook, stirring constantly, until the mixture darkens and a coating forms on the bottom of the pan, about 1 to 2 minutes.
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5
Add the wine and cook, stirring occasionally, until nearly evaporated, about 30 seconds.
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6
Add the clam juice, bouillon cube, and chipotle and whisk, scraping up any browned bits from the bottom of the pan.
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7
Add the cream, whisk to combine, and cook until simmering, about 2 minutes.
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8
Remove from the heat and set aside.
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9
Combine the water, measured milk, cream, butter, and measured salt and white pepper in a medium saucepan over medium heat and bring to a simmer.
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10
Stir in the grits and bring to a simmer again.
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11
Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes.
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12
Cover with a tightfitting lid, remove from the heat, and let sit until all of the moisture has been absorbed, at least 10 minutes.
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13
Whisk until smooth, taste, and add more salt and white pepper as needed.
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14
Whisk in additional milk as needed to reach the desired consistency.
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15
Set aside.
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16
Heat the oil in a large frying pan over medium heat until shimmering, about 3 minutes.
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17
Add the sausage to the pan and cook, stirring occasionally, until browned on all sides, about 4 minutes.
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18
Using a slotted spoon, transfer the sausage to a small bowl; set aside.
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19
Add the shrimp to the pan in a single layer and cook, flipping once, until just pink on both sides, about 1 to 2 minutes (the shrimp will not be fully cooked).
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20
Add the reserved tasso sauce, stir to combine, and reduce the heat to low.
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21
Cook, stirring occasionally, until the sauce is bubbling and the shrimp are fully cooked, about 1 to 2 minutes.
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22
(If the sauce is too thick, stir in a little water until it reaches the desired consistency.)
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23
To serve, divide the reserved grits among 4 bowls, top with the shrimp and sauce, and garnish with the reserved sausage and chives.
