Shrimp and Grits

For the grits portion:
yellow stone ground grits, 2 cups dry
chicken broth, 1 cup
whole milk or cream as needed, about 1/4 cup
salt, a dash
water

For the shrimp topping:
cleaned shrimp, 1 lb
sliced Andouille sausage, 1/2 cup
chopped onion, 1/2 cup
chopped green bell pepper, 1/4 cup
chopped roasted red pepper, 1/4 cup
sliced mushrooms, 1 cup
minced garlic, 3 cloves or to taste
olive oil, 2 tbsp
Worcestershire sauce, a couple dashes or to taste
Cooking sherry, a couple dashes or to taste
salt and pepper, to taste

You can lessen the cook time by using quick or instant grits instead of the old fashioned ones. Always, cook the grits according to the package directions.

The chicken broth and milk/cream enhance the richness and creaminess of the grits, but they also increase the calories and fat. To make them more healthy, replace some or all of the broth and/or milk with water.

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.