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Low Country Shrimp, Sausage & Grits Recipe

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This recipe for Low Country Shrimp, Sausage & Grits is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Grits:

2 cups chicken broth
1 cup heavy whipping cream
1 cup quick-cooking grits (or Geetchie Boy Mill or other “real” S.C. yellow grits)
˝ cup (or more!) shredded Parmesan Cheese
Salt & pepper to taste
Butter (optional or add to taste)

Shrimp & Sausage Mixture:

A bit of olive oil or butter
2 – 4 Cajun Andouille sausages, sliced
2 shallots, minced
Garlic cloves to taste
1 ˝ pounds of shrimp, peeled and deveined
˝ teaspoon fresh or dried thyme
˝ tablespoon lemon juice
Splash (approx. 1/8th cup) white wine
1 teaspoon Worcestershire sauce

Sharon also adds a few mushrooms, onions, maybe celery.

Garnish:

2-3 green onions, chopped
Chopped fresh parsley or cilantro
Directions:
Directions:
Combine broth and whipping cream in a sauce pan over medium-high heat. Bring to a boil and whisk in grits. Reduce heat to low, stirring occasionally until thickened. Remove from heat and stir in ingredients. Set aside covered to keep warm.

Brown sausage (and desired veggies, except shallots, parsley or cilantro) in large skillet over medium-high heat. I like to stir raw shrimp in prior to sausage being totally brown, but you can keep them separate as in original recipe. Add shrimp, shallots, thyme, lemon juice, white wine, Worcestershire sauce. Cook until pink 2 – 3 minutes.

Using a pasta bowl, serve grits, top with meat mix, parsley/cilantro and green onions.
Personal Notes:
Personal Notes:
“Coastal Living” recipe modified by Sharon Mills

 

 

 

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