SHRIMP AND SAUSAGE WITH CHEESY GRITS
Shake up your dinner rut with this PM-play on shrimp and grits. Here, smoky Andouille sausage and juicy shrimp are seared in the skillet and then arranged on top of a comforting bowl of cheesy grits. A saucy fried egg is the crowning achievement on this breakfast-for-dinner winner.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Stir grits into 4 cups salted boiling water. Reduce heat to medium; cook, stirring, until thickened, 10 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season to taste.
- Cook sausage in a large nonstick skillet over medium-high heat until browned, 6 minutes. Transfer to a plate. Add 1 tablespoon butter and shrimp to skillet; season to taste. Cook until just opaque, 2 to 3 minutes. Stir in lemon juice and hot sauce; transfer to another plate.
- Add remaining butter, poblano, onion, and tomatoes to now-empty skillet and cook, stirring once, until browned, 5 minutes. Return sausage and 1/4 cup water to skillet; cover, reduce heat to medium-low, and cook until tomatoes collapse, 1 minute more. Stir in shrimp and serve, with grits and eggs.
UNCLE POOH'S SHRIMP, SAUSAGE, AND GRITS RECIPE BY TASTY
Here's what you need: whole milk, heavy cream, white corn grit, salt, black pepper, unsalted butter, shredded cheddar cheese, vegetable oil, medium white onion, yellow bell pepper, medium red bell pepper, garlic, andouille sausage, cayenne pepper, chicken stock, large raw shrimp, cayenne pepper, scallion
Provided by Betsy Carter
Categories Lunch
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a medium pot, stir together the milk and heavy cream over medium-high heat.
- Bring to a boil.
- Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
- Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
- Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
- Heat the vegetable oil in a large skillet on medium-high heat.
- Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
- Add the sausage. Cook until cooked through, about 5-7 minutes.
- Slowly add the chicken stock. Stir until well-incorporated.
- Add the shrimp. Cook until pink in color, about 3 minutes.
- Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
- Remove from the heat and spoon the sausage and shrimp mixture over the grits.
- Sprinkle scallions on top, if desired.
- Enjoy!
Nutrition Facts : Calories 1107 calories, Carbohydrate 34 grams, Fat 99 grams, Fiber 1 gram, Protein 36 grams, Sugar 17 grams
SAUSAGE, SHRIMP AND PEPPERS OVER CHEESY GRITS
Steps:
- For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.
- For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.
- Serve the sausage mix over the grits.
SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS
This is a great meal that screams New Orleans! The shrimp and sausage combo can't be beat and the spiciness is kept in check by the creamy grits.
Provided by Kelsey Nixon
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
- For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
- Serve the sausage, peppers and shrimp over the grits.
SHRIMP & CHICKEN SAUSAGE WITH GRITS
I'm originally from Tennessee and had never had shrimp and grits until I moved to South Carolina several years ago. I think my version is just as tasty but easier on the waistline.-Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cream cheese until melted., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same pan, heat remaining oil over medium-high heat. Add garlic and half of the green onions; cook and stir for 1 minute. Stir in flour until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened., Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink. Serve with grits; top with tomato and remaining green onion.
Nutrition Facts : Calories 367 calories, Fat 13g fat (5g saturated fat), Cholesterol 161mg cholesterol, Sodium 810mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
OLD CHARLESTON STYLE SHRIMP AND GRITS
Great recipe for shrimp and grits.
Provided by berskine
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 20
Steps:
- Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
- Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
- Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
- Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
- Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
- Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
- Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
- Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
- Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.
Nutrition Facts : Calories 617.7 calories, Carbohydrate 16.2 g, Cholesterol 269.8 mg, Fat 43.7 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 19.5 g, Sodium 1634.8 mg, Sugar 2.7 g
SHRIMP, SAUSAGE AND GRITS
Enjoy this shrimp and sausage mixture that's served with corn grits - a delicious dinner that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with seafood seasoning and pepper. Cook 3 minutes, stirring frequently, until shrimp are pink. Remove shrimp; keep warm.
- Respray skillet with cooking spray. Add bell pepper; cook 2 minutes over medium-high heat, stirring frequently. Add sausage; cook 2 minutes until lightly browned. Add garlic and cooked shrimp. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, stirring to loosen brown particles. Remove from heat; cover. In 2-quart saucepan, heat 1 1/2 cups water to boiling. Gradually stir in grits; reduce heat. Cover; simmer 5 minutes. Stir in milk. Remove from heat. Add remaining ingredients. Serve grits with shrimp mixture.
Nutrition Facts : Calories 250, Carbohydrate 23 g, Fiber 1 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 760 mg
SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS
Make and share this Spicy Shrimp and Andouille Sausage over Grits recipe from Food.com.
Provided by ratherbeswimmin
Categories Grains
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine the hot green pepper sauce, wine, shallots, lemon juice, and vinegar in a medium saucepan.
- Boil mixture over medium heat until reduced to 1/2 cup (about 15 minutes).
- Stir in 1/2 cup of cream; set aside.
- Bring 1/2 cup cream, 5 cups water, milk and butter to a simmer in a medium saucepan.
- Gradually whisk in the grits.
- Simmer for about 1 hour or until the grits are very soft and thickened; stir frequently.
- Heat olive oil in a skillet over medium heat.
- Add sausage, peppers, onion, and garlic; saute until veggies are tender (about 8 minutes).
- Add shrimp, tomatoes, cajun seasoning, and Old Bay seasoning and saute until the shrimp are opaque in the center (about 6 minutes).
- Season to taste with salt and pepper.
- Return hot-pepper cream mixture to a simmer.
- Spoon grits onto 6 plates.
- Spoon shrimp mixture over grits.
- Drizzle hot-pepper cream sauce over and serve.
SAUSAGE, SHRIMP AND PEPPERS OVER CHEESY GRITS
Make and share this Sausage, Shrimp and Peppers over Cheesy Grits recipe from Food.com.
Provided by Food.com
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Grits:.
- Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.
- For the Sausage, Shrimp and Pepper Mix:.
- Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.
- Serve the sausage mix over the grits.
Nutrition Facts : Calories 1293.8, Fat 104.8, SaturatedFat 50.7, Cholesterol 425.1, Sodium 1923.6, Carbohydrate 36.9, Fiber 2.4, Sugar 2.8, Protein 51.7
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