Description
Creamy Southern comfort meets coastal charm in this shrimp and grits masterpiece. Silky stone-ground grits cradle succulent shrimp, creating a soul-satisfying dish you’ll crave from first bite to last.
Ingredients
Scale
Proteins:
- 1 14 ounces (397 grams) smoked sausage link/rope (like Hillshire Farm)
- 1 pound (454 grams) raw shrimp, peeled and deveined
Seasonings and Flavor Enhancers:
- 2 teaspoons smoked paprika
- 2.5 teaspoons Creole seasoning
- 2 teaspoons salt (optional)
- 2 cloves of garlic, minced
- 1 small onion, diced
- 2 teaspoons fresh lemon juice
Liquids and Dairy:
- 3 tablespoons unsalted butter
- ½ cup chicken broth
- 2 cups chicken or vegetable broth
- ¼ cup Worcestershire sauce
- ¼ cup heavy cream
- 2 cups milk or half & half
- 1 cup grits
- 4 tablespoons butter
- Green onions or fresh parsley for garnish
Instructions
- Combine Creole seasoning and smoked paprika, generously coating the shrimp to infuse robust flavors. Allow the spices to penetrate while preparing the remaining components.
- Cut sausage into delicate medallions and render in a spacious skillet, browning each side to develop a rich caramelized exterior. Extract the sausage, preserving the flavorful drippings for subsequent cooking.
- Melt butter in the same skillet, introducing diced onions and sautéing until they become translucent and fragrant. Introduce minced garlic, stirring until its aromatic essence permeates the pan.
- Introduce the seasoned shrimp to the skillet, cooking swiftly until they transform into a vibrant pink hue. Promptly remove and set aside alongside the sausage.
- Deglaze the skillet with chicken broth and Worcestershire sauce, meticulously scraping the caramelized remnants from the pan’s surface. Briefly bring to a boil, then reduce to a gentle simmer.
- Stream heavy cream into the reduced liquid, creating a luxurious sauce. Reintegrate the sausage and shrimp, then splash with fresh lemon juice for brightness.
- Allow the sauce to simmer and thicken, ensuring each morsel is lavishly coated with the creamy essence.
- In a separate pot, combine broth and milk, bringing to a vigorous boil. Gradually whisk in grits, reducing heat and covering to create a velvety, smooth texture.
- Plate the creamy grits as a luscious foundation, crowning them with the succulent shrimp and sausage medley.
- Elevate the dish with a sprinkle of freshly chopped green onions or parsley, adding a final layer of freshness and visual appeal.
Notes
- Marinating shrimp with Creole seasoning and smoked paprika enhances the deep, complex flavor profile of this Southern-inspired dish.
- Sautéing sausage first creates a rich, flavorful base of drippings that will infuse incredible depth into the entire recipe.
- Deglazing the skillet with chicken broth and Worcestershire sauce captures all the delicious browned bits, transforming them into a luxurious sauce.
- Heavy cream adds incredible richness and helps create a velvety smooth sauce that perfectly coats the shrimp and sausage.
- Cooking grits slowly with broth and milk ensures a creamy, smooth texture that serves as the perfect comforting base for the spicy, savory topping.
- Fresh green onions or parsley provide a bright, fresh garnish that cuts through the dish’s richness and adds a pop of color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dinner
- Method: Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 200 mg