Shrimp and Grits for the Displaced Southerner

4.6
(36)

Shrimp and Grits - with the addition of smoked sausage, mushrooms, tomatoes, onions, and Worcestershire sauce, this southern classic gets an update, taking it from a low country breakfast to fantastic dinner that's easy to make.

19
19
19
19
19
Prep Time:
15 mins
Cook Time:
1 hr 20 mins
Additional Time:
10 mins
Total Time:
1 hr 45 mins
Servings:
6
Yield:
6 servings

Ingredients

  • ½ cup Worcestershire sauce

  • ¼ cup hot pepper sauce

  • 1 (48 ounce) can chicken broth

  • 1 ¼ cups stone-ground corn grits

  • ½ cup half-and-half cream

  • ¾ cup whole milk

  • 2 tablespoons canola oil

  • 1 (16 ounce) package smoked sausage, sliced diagonally into 1/8 inch slices

  • 1 (8 ounce) package sliced fresh mushrooms

  • cup chopped fresh tomato

  • 1 pinch kosher salt

  • 1 bunch green onions, chopped

  • 1 pound uncooked shrimp, peeled and deveined

  • cup chopped fresh flat-leaf parsley

  • ½ cup shredded Monterey Jack cheese (Optional)

Directions

  1. Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.

  2. In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.

  3. Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.

  4. Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.

Nutrition Facts (per serving)

459 Calories
28g Fat
20g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 459
% Daily Value *
Total Fat 28g 36%
Saturated Fat 10g 51%
Cholesterol 188mg 63%
Sodium 2650mg 115%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 9g
Protein 30g 61%
Vitamin C 21mg 23%
Calcium 257mg 20%
Iron 5mg 29%
Potassium 765mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love