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!
Lowcountry Shrimp and Grits with Vidalia Mustard Greens
Howard L. Puckett
- Vidalia Mustard Greens
- 6 cups chicken broth
- 2 cups quick-cooking grits
- 1/2 cup butter, cut into pieces
- 1 cup (4 ounces) shredded extra-sharp Cheddar cheese
- 2 cups freshly grated Parmesan cheese
- 1 to 2 tablespoons hot sauce
- 2 (16-ounce) packages Kielbasa sausage sliced 1/2-inch thick
- 1 tablespoon butter
- 4 garlic cloves, minced
- 1 1/2 cups chopped green onions
- 1 cup heavy whipping cream
- 2 1/2 pounds medium shrimp, peeled and deveined
- 1/3 cup white wine
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Prepare Vidalia Mustard Greens.
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes