Shrimp Sausage And Grits Recipes

SAUSAGE, SHRIMP AND PEPPERS OVER CHEESY GRITS

Steps:

• For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.
• For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.
• Serve the sausage mix over the grits.

SHRIMP, SAUSAGE AND GRITS

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with seafood seasoning and pepper. Cook 3 minutes, stirring frequently, until shrimp are pink. Remove shrimp; keep warm.
• Respray skillet with cooking spray. Add bell pepper; cook 2 minutes over medium-high heat, stirring frequently. Add sausage; cook 2 minutes until lightly browned. Add garlic and cooked shrimp. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, stirring to loosen brown particles. Remove from heat; cover. In 2-quart saucepan, heat 1 1/2 cups water to boiling. Gradually stir in grits; reduce heat. Cover; simmer 5 minutes. Stir in milk. Remove from heat. Add remaining ingredients. Serve grits with shrimp mixture.

UNCLE POOH'S SHRIMP, SAUSAGE, AND GRITS RECIPE BY TASTY

Steps:

• In a medium pot, stir together the milk and heavy cream over medium-high heat.
• Bring to a boil.
• Slowly whisk the grits into the pot. When mixture begins to bubble, reduce the heat to medium-low. Add 1 teaspoon salt and ½ teaspoon pepper.
• Continue whisking the grits frequently for 10-15 minutes until mixture thickened.
• Remove the grits from the heat. Add the butter and cheddar cheese, and whisk to incorporate. Set aside.
• Heat the vegetable oil in a large skillet on medium-high heat.
• Add the onions, peppers, and garlic. Sauté for 2 minutes until onions and peppers have softened.
• Add the sausage. Cook until cooked through, about 5-7 minutes.
• Slowly add the chicken stock. Stir until well-incorporated.
• Add the shrimp. Cook until pink in color, about 3 minutes.
• Add the cayenne, remaining teaspoon salt, and remaining ½ teaspoon black pepper. Add additional cayenne pepper, if desired.
• Remove from the heat and spoon the sausage and shrimp mixture over the grits.
• Sprinkle scallions on top, if desired.
• Enjoy!

SHRIMP AND SAUSAGE WITH CHEESY GRITS

Steps:

• Stir grits into 4 cups salted boiling water. Reduce heat to medium; cook, stirring, until thickened, 10 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season to taste.
• Cook sausage in a large nonstick skillet over medium-high heat until browned, 6 minutes. Transfer to a plate. Add 1 tablespoon butter and shrimp to skillet; season to taste. Cook until just opaque, 2 to 3 minutes. Stir in lemon juice and hot sauce; transfer to another plate.
• Add remaining butter, poblano, onion, and tomatoes to now-empty skillet and cook, stirring once, until browned, 5 minutes. Return sausage and 1/4 cup water to skillet; cover, reduce heat to medium-low, and cook until tomatoes collapse, 1 minute more. Stir in shrimp and serve, with grits and eggs.

MY FAVORITE SHRIMP AND GRITS RECIPE

Steps:

• In a medium saucepan, combine the grits with the water and milk over medium-low heat and bring to a boil, then reduce to simmer. Cook, stirring occasionally, until tender and creamy, about 10-15 minutes. Stir in the salt and the cream and keep warm until ready to serve.
• Place the shrimp in a large bowl and season with the cajun seasoning, tossing to cover evenly. Set aside.
• Heat a large skillet over medium high heat. Slice the andouille sausage in half lengthwise and then into 1/2 inch thick half moons and add to the skillet. Cook for 4-5 minutes, stirring occasionally, until the sausage is browned. Transfer to a bowl and set aside.
• In the same skillet, cook the cut bacon until cooked through. Use a slotted spoon to remove the bacon from the pan and add to the bowl with the sausage. Pour all but 1 tablespoon of the fat into a small bowl and set aside.
• Sprinkle the shrimp with 1/4 cup of the flour and toss to coat. Tap the excess flour from the shrimp and place in the skillet taking care not to crowd the pan, cooking for 2-3 minutes on each side. Cook the shrimp in batches if needed. Transfer the shrimp to another bowl and set aside.
• Add 1 tablespoon of the reserved bacon fat to the skillet and set the heat to medium high. Add the onion, celery, garlic and bay leaf and cook for 4-5 minutes or until the vegetables have softened. Sprinkle 2 tablespoons of the flour over the vegetables. Crush the dried thyme between your fingers and add to the veggies, and stir to evenly coat the veggies. Cook for another 2-3 minutes, stirring occasionally.
• Add the sausage and bacon back to the skillet, then add the clam juice, chicken broth, and the tomatoes, stirring into the vegetables and decreasing the heat to medium-low.
• Simmer for 10 minutes or until the sauce is thick enough to cover the back of a spoon and the tomatoes are just about to burst.*
• Return the shrimp to the pan. Add half of the chopped green onions, Tabasco, Worcestershire, and lemon juice. Discard the bay leaf and swirl in the butter.
• Spoon a serving of the warm grits into a bowl and ladle with a few shrimp and some sauce. Garnish with chopped green onion and parsley.

SHRIMP & CHICKEN SAUSAGE WITH GRITS

Steps:

• In a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cream cheese until melted., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same pan, heat remaining oil over medium-high heat. Add garlic and half of the green onions; cook and stir for 1 minute. Stir in flour until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened., Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink. Serve with grits; top with tomato and remaining green onion.

OLD CHARLESTON STYLE SHRIMP AND GRITS

Steps:

• Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
• Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate.
• Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
• Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
• Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
• Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
• Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
• Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
• Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

SPICY SHRIMP AND ANDOUILLE SAUSAGE OVER GRITS

Steps:

• For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper.
• For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice.
• Serve the sausage, peppers and shrimp over the grits.