Shrimp & Grits

17 ingredients
4 steps

Ingredients

  • 4 cups chicken broth
  • 2 cups heavy whipping cream
  • 2 cups quick-cooking grits
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons butter, divided
  • 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

Directions

  1. 1
    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.
  2. 2
    Brown sausage in a skillet over medium-high heat; remove from pan with a slotted spoon, reserving drippings in pan, and set aside.
  3. 3
    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.
  4. 4
    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.

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