Shrimp and Grits - with the addition of smoked sausage, mushrooms, tomatoes, onions, and Worcestershire sauce, this southern classic gets an update, taking it from a low country breakfast to fantastic dinner that's easy to make.

Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.

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  • In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.

  • Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.

  • Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.

Nutrition Facts

459 calories; protein 30.4g 61% DV; carbohydrates 19.8g 6% DV; fat 28.4g 44% DV; cholesterol 188.4mg 63% DV; sodium 2650.3mg 106% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2009
I am new to the South, but my fiance got me liking shrimp and grits since he asked me to try it at a restaurant. I followed this recipe exactly (except I used more liquid to cook the grits), and it was perfect! I made this last night and my fiance has requested that I make it again tonight! I love the mushrooms, the creamy texture and flavor the grits has, and the spicy flavor of the sauce. I used hot smoked Italian sausage and Texas Pete for the hot sauce and unlike the previous user, the Worcestshire was perfect for me. Thanks so much for sharing this fabulous recipe! Read More
(18)

Most helpful critical review

Rating: 3 stars
03/25/2013
I would personally skip the hot sauce because I think it overpowered the taste of the sausage/shrimp mixture. Read More
(1)
33 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/15/2009
I am new to the South, but my fiance got me liking shrimp and grits since he asked me to try it at a restaurant. I followed this recipe exactly (except I used more liquid to cook the grits), and it was perfect! I made this last night and my fiance has requested that I make it again tonight! I love the mushrooms, the creamy texture and flavor the grits has, and the spicy flavor of the sauce. I used hot smoked Italian sausage and Texas Pete for the hot sauce and unlike the previous user, the Worcestshire was perfect for me. Thanks so much for sharing this fabulous recipe! Read More
(18)
Rating: 4 stars
09/21/2009
My husband thought this was delicious. I thought it was just okay. I ve only made grits a few times so I was a bit surprised that the recipe called for 48oz of broth so I compared that to the directions on the package of grits and decided to go with the package. I used 40 ounces and cooked the grits covered for 30 minutes. The grits were still pretty runny so I cooked them for about 10 more minutes uncovered knowing that I was going to be adding another 1 cup of liquid. Once I added the other liquid I had to cook for another 50 minutes to get the grits to a good consistency. Even with the additional cooking time I found them still pretty runny so I added about a cup of the cheese to the grits to thicken them up. I made the shrimp as directed (except with bacon drippings instead of Canola) and I found the Worcestershire Sauce to be too overpowering. I didn t feel the taste was worth the effort but my husband wasn t around while I was cooking so just based on taste he rated this a five. Read More
(14)
Rating: 5 stars
08/15/2011
Absolutely delicious! I do not like rating recipes as written unless I follow them to a "T". I bought mushrooms and just forgot to put them in. So without them a 5 - with them? Probably a 6! Thanks for sharing! Read More
(8)
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Rating: 4 stars
10/27/2010
I thought this was pretty good but I don't think Worcestershire sauce was right for it. Didn't taste very Southern to this displaced Southerner's tastebuds. I'll probably replace it with something else if I can figure out what. Read More
(8)
Rating: 5 stars
02/09/2013
This Recipe was O mazing!! Another hit at my dinner table! Read More
(6)
Rating: 5 stars
01/08/2012
Spicey! Just the way we like it. We use the method cooking grits for breakfast too. Read More
(5)
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Rating: 5 stars
12/24/2012
This is absolutely delicious. I followed the recipe for the shrimp exactly but I forgot the cheese but I don t think it really needed it anyway. It had the perfect level of spiciness and was just darn good. I went to three markets and could not find the stone corn ground grits so I used hominy grits and prepared according to the package. It was delicious with the hominy grits so I can just imagine how good it would have been prepared as directed. Will be making this often. Read More
(2)
Rating: 4 stars
06/05/2013
Giving this only 4 stars because we had a difficult time with the grits. They eventually turned out really well but my brother who is from the south had a totally different method that is much faster and would have gotten the same results as we got spending over an hour at the stove. We also had to add way more cheese to get them thick enough to stand up like they should. For the sauce part I added red and green peppers cooked some finely diced bacon instead of using the canola oil and used Andouille sausage to give it more of a southern kick. I think the original recipe would have been good but not nearly as southern at least for the part of the south my brother is from. My kids wouldn't even try it but that's okay more leftovers for us it was that good. Read More
(2)
Rating: 5 stars
07/24/2015
I used olive oil light cream in place of milk and cream (it's what I had on hand) a few drops of Sriracha instead of traditional Tabasco style sauce and cilantro instead of parsley. This recipe is AMAZING. LOVE IT! Thanks for sharing! Read More
(2)
Rating: 3 stars
03/25/2013
I would personally skip the hot sauce because I think it overpowered the taste of the sausage/shrimp mixture. Read More
(1)