Meanwhile, bring broth to a boil in a Dutch oven; slowly stir in grits. Cover, reduce heat, and simmer 5 minutes or until done. Remove from heat; stir in 1/2 cup butter and next 3 ingredients. Cover and set aside. (If grits stiffen while shrimp mixture cooks, stir in a little milk before serving.)
Brown sausage in a large heavy skillet over medium-high heat. Remove sausage from skillet, draining oil, and set aside.
Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic and green onions; sauté 1 minute. Stir in sausage, cream, and shrimp. Cook 4 minutes or until shrimp turn pink. Stir in wine, salt, and pepper. Serve with Vidalia Mustard Greens over grits.
Amazing!!!! This was one of the best things I have ever eaten. My husband is from the South and asked for shrimp and grits tonight. I had never made it, and found this recipe. So glad that I did. I halved the recipe and added 1/2 & 1/2 in lieu of heavy cream. I also added less butter all around. Would definitely try andouille next time. This would be wonderful for a dinner party!
Today we celebrated Boss's day. It really is Saturday but oh well, I made it for the bosses and it was wonderful. I live in Mt. Pleasant, SC, therefore I used fresh creek shrimp and andoulie sausage. Spicy and perfect, what more can I say.
wow, i made this for my brother and sister in law. she is from georgetown SC. she said the grits were the best cheese grits she has ever had. they both said it was in the top 5 of meals they had eaten. very big compliment. plan on making this for some friends soon, and he is a chef. i did not alter recipe except that i used andoulie sausage instead of kielbasa. very fattening though so prob. not good for everyday.
This is the best shrimp and grits i've ever had! The combination of flavors is a perfect match. I have made it for a couple of friends and they have all asked for the recipe. I make it exactly how it says to and it's perfect! 5 stars for sure!
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