1 (12- to 16-ounce) package smoked sausage or andouille sausage, sliced
2 shallots, minced
3 garlic cloves, minced
2 pounds raw medium shrimp, peeled and deveined
1 teaspoon fresh thyme leaves
1 tablespoon fresh lemon juice
1/4 cup white wine
2 teaspoons Worcestershire sauce
1 tablespoon chopped fresh parsley
3 green onions, chopped
How to Make It
Combine broth and whipping cream in a saucepan over medium-high heat; bring to a boil, and whisk in grits. Reduce heat to low; cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in cheese, salt, pepper, and 4 tablespoons butter. Set aside, and keep warm.
Brown sausage in a skillet over medium-high heat; remove from pan with a slotted spoon, reserving drippings in pan, and set aside.
Melt remaining 2 tablespoons butter in hot drippings in skillet. Add shallots and garlic; cook 2 minutes. Add shrimp, and cook 2 to 3 minutes. Stir in thyme and next 3 ingredients; cook 2 minutes.
Stir reserved sausage into shrimp mixture. Spoon reserved grits onto individual plates or bowls; top with shrimp mixture. Sprinkle with parsley and green onions. Serve immediately.
Julia Dowling Rutland
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