Shrimp and Grits With Kielbasa

Shrimp and Grits With Kielbasa

6
tiffanyviolin 0

"This is a recipe my Alabama mama taught me, who picked it up when she lived in New Orleans. I make it for my family in Oregon and they love it too! This is a traditional Christmas dish for our family, but could be eaten as an entree, a side, or even breakfast anytime of the year!"

Ingredients 40 m {{adjustedServings}} servings 751 cals

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Nutrition

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  • Calories:
  • 751 kcal
  • 38%
  • Fat:
  • 45.4 g
  • 70%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 2647 mg
  • 106%

Based on a 2,000 calorie diet

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Directions

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  1. Bring polenta, water, and salt to a boil in a saucepan; reduce heat to low and simmer until polenta is thickened, 10 to 15 minutes.
  2. Heat olive oil in a large skillet over medium heat and cook kielbasa sausage until browned, 5 to 8 minutes; stir in garlic, rosemary, and red pepper flakes and cook, stirring often, until garlic is fragrant, about 1 minute. Mix in shrimp and stir gently until shrimp are pink and no longer translucent inside, about 5 minutes.
  3. Transfer shrimp mixture and any pan juices to a large serving bowl and stir grits into the mixture. Stir Cheddar cheese into the hot mixture until melted.
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Reviews 6

  1. 8 Ratings

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JEMPER
10/15/2012

Awesome flavor! Tweaked it slightly for the kidlets, 1 tbsp of hot red flakes and I skipped the rosemary. Very filling and flavorful!

Sharon Griffin
1/15/2013

This is a great recipe, cut down on the red pepper flakes. It was a BIG hit for our Christmas brunch. We have made it several times and enjoy it everytime! A keeper for sure.

steamincuppaliz
2/20/2013

I thought this was a great recipe - not complicated, but tasty. I added some chopped chard at the same time as the shrimp to give it a little health kick; the texture and flavor were perfect. The only other change I would make would be to serve the shrimp and sausage mixture over the polenta and not try to mix it all together.