Recipe by tiffanyviolin
"This is a recipe my Alabama mama taught me, who picked it up when she lived in New Orleans. I make it for my family in Oregon and they love it too! This is a traditional Christmas dish for our family, but could be eaten as an entree, a side, or even breakfast anytime of the year!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
kielbasa sausage, chopped
chopped fresh rosemary
red pepper flakes
uncooked shrimp - peeled, deveined, and tails removed
shredded sharp Cheddar cheese
Awesome flavor! Tweaked it slightly for the kidlets, 1 tbsp of hot red flakes and I skipped the rosemary. Very filling and flavorful!
This is a great recipe, cut down on the red pepper flakes. It was a BIG hit for our Christmas brunch. We have made it several times and enjoy it everytime! A keeper for sure.
Cooked the polenta with salted chicken stock which caused it to be too salty (but still good). Added fennel seed and thinly chopped onions and substituted cayenne pepper for the pepper flakes and dried rosemary for the fresh. I'm assuming it was my polenta but I ended up adding about a cup more of water to the polenta because they were getting too thick before cooking all the way. I also served the saute mix over the top of the polenta.
Except for the over-salted polenta (my fault) my wife and I enjoyed it very much. I will definitely make this again but without so much salt!
I thought this was a great recipe - not complicated, but tasty. I added some chopped chard at the same time as the shrimp to give it a little health kick; the texture and flavor were perfect. The only other change I would make would be to serve the shrimp and sausage mixture over the polenta and not try to mix it all together.
Yummy dish. I made it without shrimp and it was just as tasty. Next time I will make it with half of the rosemary and red pepper.
I made this recipe this morning with an Al Fresco breakfast sausage patty (chopped into small pieces) instead of the shrimp and kielbasa and it was delicious! I used the liquid form Better than Bouillon chicken base (with just a little bit of oil & NO salt!) to cook the grits, and sautéed the sausage and garlic with shallots and fresh chopped parsley. No rosemary, but I added my own special blend of warming spices (which is a concoction of almost equal parts garlic powder, ginger, turmeric, curry, cumin, cinnamon, fine-grained sea salt, and white pepper- I use this seasoning on just about everything I cook because I love all of the flavors??). The only reason I gave this a rating of four stars instead of five was because I altered it so much, but I'm sure it would
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Grits With Kielbasa
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 409
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make some classic Southern comfort food.
See how to make shrimp and grits the Charleston way.
Tender shrimp with sausage and peppers served over cheesy grits.