Shrimp and Grits for the Displaced Southerner

Shrimp and Grits for the Displaced Southerner

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

Serving size has been adjusted!

Original recipe yields 6 servings



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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  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

Melissa Cheng

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), and it was perfect! I made this last night and my fiance has requested that I make it again tonight! I love the mushrooms, the creamy texture and flavor the grits has, and the spicy flavor of the sauce. I used hot smoked Italian sausage and Texas Pete for the hot sauce and unlike the previous user, the Worcestshire was perfect for me. Thanks so much for sharing this fabulous recipe!


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 directions on the package of grits and decided to go with the package. I used 40 ounces and cooked the grits covered for 30 minutes. The grits were still pretty runny so I cooked them for about 10 more minutes uncovered knowing that I was going to be adding another 1 ΒΌ cup of liquid. Once I added the other liquid, I had to cook for another 50 minutes to get the grits to a good consistency. Even with the additional cooking time, I found them still pretty runny so I added about a cup of the cheese to the grits to thicken them up. I made the shrimp as directed (except with bacon drippings instead of Canola) and I found the Worcestershire Sauce to be too overpowering. I didn’t feel the taste was worth the effort but my husband wasn’t around while I was cooking so just based on taste, he rated this a five.


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 something else if I can figure out what.