Shrimp and Grits for the Displaced Southerner

Shrimp and Grits for the Displaced Southerner

13
MyMansBelly 0

"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."

Ingredients

1 h 45 m {{adjustedServings}} servings 459 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 2650 mg
  • 106%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

13
  1. 20 Ratings

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I am new to the South, but my fiance got me liking shrimp and grits since he asked me to try it at a restaurant. I followed this recipe exactly (except I used more liquid to cook the grits), an...

My husband thought this was delicious. I thought it was just okay. I’ve only made grits a few times so I was a bit surprised that the recipe called for 48oz of broth so I compared that to the ...

I thought this was pretty good, but I don't think Worcestershire sauce was right for it. Didn't taste very Southern to this displaced Southerner's tastebuds. I'll probably replace it with some...