See more
Howard L. Puckett Photo by: Howard L. Puckett

Lowcountry Shrimp and Grits with Vidalia Mustard Greens

Coastal Living APRIL 2006

  • Yield: Makes 6 servings


  • 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.