Shrimp and Onion Sausage with Tasso Gravy and Pimento Cheese Grits

The shrimp and grits commonly served in restaurants across the Low-country is often served with a brown sauce. This likely is because of the breakfast shrimp dish that was commonly eaten by working fisherman. They would cook freshly caught shrimp in a sauce made from flour, a little bacon grease, and a little water or leftover coffee, if available. A noted Lowcountry cook once told me folks on Daufuskie and other Sea Islands always made brown gravy for grits because life on a South Carolina