Gourmet Smoked Sausage Shrimp & Grits
This gourmet dish combines creamy, cheesy grits with succulent shrimp and savory smoked sausage, creating a rich and flavorful meal perfect for any occasion.
Equipment
- medium saucepan
- large skillet
Ingredients
Grits
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup whole milk
- 2 tablespoons unsalted butter (for grits)
- 1/2 cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper (for grits)
Shrimp & Sausage
- 1 Tablespoon olive oil
- 1 Tablespoon unsalted butter (for shrimp)
- 1 pound large shrimp, peeled and deveined
- 1/2 cup diced smoked sausage (andouille or kielbasa)
- 1/4 cup diced yellow onion
- 1 clove garlic, minced
- 1/2 red bell pepper, diced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Grits
- In a medium saucepan, bring chicken broth and milk to a boil.
- Whisk in grits, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until tender.
- Stir in butter and cheddar cheese until melted and smooth, then season with salt and pepper.
Shrimp & Sausage
- In a large skillet, heat olive oil, cook diced smoked sausage until crispy, then remove and set aside.
- Sauté onion and bell pepper in the same skillet for 3-5 minutes, then add minced garlic and cook for one minute more.
- Add shrimp to the skillet, season with paprika, cayenne, salt, and pepper, and cook for 2-3 minutes per side.
- Pour in white wine to deglaze the pan and simmer for 1-2 minutes, then stir in lemon juice and the cooked sausage.
- Ladle grits into bowls, top with the shrimp and sausage mixture, and garnish with fresh parsley.
Notes
For an extra kick, add a pinch more cayenne pepper. Adjust the consistency of the grits by adding more broth or milk as needed.