Shrimp and Grits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the grits portion:yellow stone ground grits, 2 cups drychicken broth, 1 cupwhole milk or cream as needed, about 1/4 cupsalt, a dashwaterFor the shrimp topping:cleaned shrimp, 1 lbsliced Andouille sausage, 1/2 cupchopped onion, 1/2 cupchopped green bell pepper, 1/4 cupchopped roasted red pepper, 1/4 cupsliced mushrooms, 1 cupminced garlic, 3 cloves or to tasteolive oil, 2 tbspWorcestershire sauce, a couple dashes or to tasteCooking sherry, a couple dashes or to tastesalt and pepper, to taste
Prepare the grits according to the package instructions, substituting some of the water with the chicken broth. As the grits cook, add the milk as needed to keep them moist.
Cook the garlic, onions, peppers, mushrooms, and sausage in the olive oil until the vegetables are tender, but not yet mushy. Add the shrimp, Worcestershire, and sherry, cooking and stirring until the shrimp are done. Add salt and pepper to taste.
Serve a scoop (a cup or so) of shrimp-sausage-vegetable mixture over a cup of the grits. Enjoy!
Serving Size: Makes 8 servings, each of 1 cup of grits and 1 cup of shrimp topping
Number of Servings: 8
Recipe submitted by SparkPeople user JACKSOAN.
Cook the garlic, onions, peppers, mushrooms, and sausage in the olive oil until the vegetables are tender, but not yet mushy. Add the shrimp, Worcestershire, and sherry, cooking and stirring until the shrimp are done. Add salt and pepper to taste.
Serve a scoop (a cup or so) of shrimp-sausage-vegetable mixture over a cup of the grits. Enjoy!
Serving Size: Makes 8 servings, each of 1 cup of grits and 1 cup of shrimp topping
Number of Servings: 8
Recipe submitted by SparkPeople user JACKSOAN.
Nutritional Info Amount Per Serving
- Calories: 281.4
- Total Fat: 7.3 g
- Cholesterol: 120.6 mg
- Sodium: 396.0 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 1.0 g
- Protein: 17.8 g
Member Reviews