Hot Italian Sausage and Shrimp with Asiago Grits

Hot Italian Sausage and Shrimp with Asiago Grits

The Kitchen at Johnsonville Sausage 0

"Classic shrimp and grits gets a little extra spice with the addition of hot Italian sausages."

Ingredients {{adjustedServings}} servings 681 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 681 kcal
  • 34%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 37.1 g
  • 74%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 1897 mg
  • 76%

Based on a 2,000 calorie diet

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  1. For the Grits:
  2. In a medium saucepan, bring broth and milk to a gentle boil and slowly whisk in grits. Reduce heat to low, cover and cook for about 12-15 minutes stirring frequently. While the grits are cooking prepare the sausage and shrimp.
  3. When the grits are done stir in the Asiago cheese. Keep them warm and continue to stir until ready to serve. (Grits cannot be made ahead of time.)
  4. For the Sausage and Shrimp:
  5. Cook coin sliced sausage in a 12" skillet over medium heat for about 10-12 minutes until browned and cooked through. Transfer to a bowl and reserve.
  6. Add olive oil to the hot skillet and cook the shrimp, turning until cooked through about 3-4 minutes. Stir in the tomatoes, red pepper, corn, green onions, garlic, seasoning and water and cook another 3-4 minutes. Add the cooked sausage and heat through.
  7. Spoon grits into individual bowls and top with sausage and shrimp mixture.
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  • Note: Prep all ingredients in the recipe before starting to cook.
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Reviews 8

  1. 10 Ratings

Mike Harvey, daPITA

An excellent blend of flavors and textures. Upscale restaurant quality!


This is very good. Dad can not do spicy so I used Mild Italian Sausage and it worked great. Followed the recipe except for the sausage and everyone commented that they really liked it. The only change I will make next time is to add more cheese to the grits. They lacked just a little in flavor. Overall, a great dinner that we will enjoy again and again.

LaRoyce Williams

This was good. Substituted turkey sausage. We like spicy, so I increased the Cajun seasonings to one teaspoon and added a teaspoon of cayenne pepper. Next time, I will thicken the sauce and try it over pasta.