Classic shrimp and grits gets a little extra spice with the addition of hot Italian sausages.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Grits:
Sausage and shrimp:

Directions

Instructions Checklist
  • For the Grits:

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  • In a medium saucepan, bring broth and milk to a gentle boil and slowly whisk in grits. Reduce heat to low, cover and cook for about 12-15 minutes stirring frequently. While the grits are cooking prepare the sausage and shrimp.

  • When the grits are done stir in the Asiago cheese. Keep them warm and continue to stir until ready to serve. (Grits cannot be made ahead of time.)

  • For the Sausage and Shrimp:

  • Cook coin sliced sausage in a 12" skillet over medium heat for about 10-12 minutes until browned and cooked through. Transfer to a bowl and reserve.

  • Add olive oil to the hot skillet and cook the shrimp, turning until cooked through about 3-4 minutes. Stir in the tomatoes, red pepper, corn, green onions, garlic, seasoning and water and cook another 3-4 minutes. Add the cooked sausage and heat through.

  • Spoon grits into individual bowls and top with sausage and shrimp mixture.

Tips

Note: Prep all ingredients in the recipe before starting to cook.

Nutrition Facts

669 calories; protein 36.3g; carbohydrates 44g; fat 38.5g; cholesterol 156.4mg; sodium 1128.8mg. Full Nutrition
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Reviews (12)

Rating: 5 stars
03/21/2013
An excellent blend of flavors and textures. Upscale restaurant quality! Read More
(7)
Rating: 4 stars
04/27/2012
This is very good. Dad can not do spicy so I used Mild Italian Sausage and it worked great. Followed the recipe except for the sausage and everyone commented that they really liked it. The only change I will make next time is to add more cheese to the grits. They lacked just a little in flavor. Overall, a great dinner that we will enjoy again and again. Read More
(5)
Rating: 4 stars
03/06/2013
This was good. Substituted turkey sausage. We like spicy, so I increased the Cajun seasonings to one teaspoon and added a teaspoon of cayenne pepper. Next time, I will thicken the sauce and try it over pasta. Read More
(3)
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Rating: 5 stars
03/26/2013
Excellant! This was really good!I used the hot Italian sausage by Johnsonville and followed the recipe. I did add extra cajun seasoning (low salt) I am already planning on making this again. Read More
(2)
Rating: 5 stars
09/09/2012
I made this with Kohr's Spanish Rice instead of the Grits. It was amazing! Delicious! I would definitely make this dish again. Read More
(2)
Rating: 4 stars
04/06/2013
Very tasty - I omitted the corn and tomatoes, but otherwise it's a very easy recipe. Read More
(1)
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Rating: 5 stars
04/01/2013
This is very good. We are not fond of grits so I did this with Polenta. I doubled the cheese & the garlic for additional flavor. This was a company worthy dish. Thanks for sharing! Read More
(1)
Rating: 5 stars
10/29/2013
Really good--I used Johnsonville chorizo instead of hot Italian sausage and it went so well with the shrimp! Next time, I think I'll make a sauce out of sausage drippings, a little flour, half & half, and Cajun seasoning to finish it. Delicious! Read More
Rating: 5 stars
02/18/2020
This turned out very good. The only thing I did was cut the recipe in half. I loved the Asiago cheese in the grits. This was pretty easy to make also. I didn't realize it but I had bought quick grits, so that cut my cooking time considerably. Read More