For Members - JOIN!

Supporting Membership!

Create a Recipe Box

Get Your Daily Dish

Gift Membership

Fun and Games

Supporting Member Site Tour

Contests and Sweepstakes

Community Blogs

Vote For Photos!

iPhone Dinner Spinner

Add a photo

1 of

Shrimp and Grits for the Displaced Southerner

By: MyMansBelly

"Shrimp and Grits - with the addition of smoked sausage, mushrooms, tomatoes, onions, and Worcestershire sauce, this southern classic gets an update, taking it from a low country breakfast to fantastic dinner that's easy to make."

Rating: Read Reviews (2)

Rate/Review | 55 people have saved this

Recipe Types

left right

personalrecipe

What is a Personal Recipe?

This is a recipe you personally add to the site—you can choose to share it with other users, or keep it private in your own Recipe Box.

Save those secret family recipes. Keep family tradition alive by saving Grandma’s cinnamon roll recipe to your Recipe Box.
Share recipes today. No need to wait for your recipe submission to be published to the Allrecipes site—Personal Recipes can be shared right away. They can even be rated and reviewed!
It’s your Recipe Box—add anything! A Personal Recipe can also be a recipe you found in a magazine or on another website (Note: previously published recipes are not eligible for publication on Allrecipes.)

The recipes you love are everywhere. Creating Personal Recipes makes it easy to keep them all in one place!

weblink

What is a Weblink?

Creating a Weblink allows you to save other website links to your Recipe Box-and even dress up the page with an image and notes.

Declutter your “Favorites.” Free up some space on your internet “Favorites” by saving food-related links as Weblinks instead.
Jot it down, then save it. You can’t underline stuff on a webpage, but you can make notes in Weblinks to keep track of stuff you don’t want to forget about the link you added.
Share the wealth. Email any Weblink—notes and all—to friends and family to share your great finds!

Weblinks can also be organized in folders right in your Recipe Box, so it’s easy to keep them handy with all your favorite recipes.

reference

What is a Reference?

If some of your favorite recipes and/or cooking articles are from cookbooks or magazines, you can create a Reference to remind you where they are.

A quick alternative. Instead of entering your favorites as Personal Recipes, you can simply create a Reference for each, making note of the publication and page number.
Save them to your Recipe Box. Keep your References handy with all your other favorite recipes—even create folders for them.
Makes finding recipes easier. No more shuffling through that pile of books and magazines, desperately searching—a Reference will tell you exactly where to look.

When it’s not available online, creating a Reference is the best way to keep track of a recipe or cooking article you don’t want to lose.

customrecipe

What is a Custom Recipe?

These are Kitchen Approved Recipes or Personal Recipes that have been modified by an Allrecipes Supporting Member.

Make a recipe healthier or adjust for special dietary needs.
Personalize a recipe by changing the title or description.
“Spice Up” a recipe by adding ingredients or editing directions - even add footnotes.

The beauty of a Custom Recipe is you can customize each one to suit your taste!

kitchenapproved

What is a Kitchen Approved Recipe?

These are recipes that have gone through Allrecipes editorial review before being published.

Editorial review ensures reliability of each recipe
All members have access to these recipes whereas other types can be kept private.
Nutrition, scaling, and other tools are exclusive to Kitchen Approved recipes.

In short, a Kitchen Approved Recipe includes all the bells and whistles you've come to depend on in an Allrecipes recipe.

This feature is for Supporting Members.

Supporting members get more!

Sign up today and get a Free Allrecipes Cookbook.

Best Value!

2 year membership: $22.95 »

1 year membership: $17.50 »

6 month membership: $9.95 »

Allrecipes Supporting Members get access to exclusive features!
Start enjoying the benefits today:

Customize and save recipes
Print themes, backgrounds and reviews
Start your own blog
Get an Allrecipes web address to share

No bottom blurb?

Get your own blog! Share cooking tips, family traditions, day-to-day experiences with food—or without food. It’s your blog, write about anything you want!

No bullets? is this going to make developement harder?

No bottom blurb?

Design your own printed recipes!

Select helpful reviews
Pick your favorite photo
Choose from different colors
Themed backgrounds, and fonts
Write you own title for the recipe

You’re the one printing it, after all; you should get to decide what it looks like!

Change recipes to suit your taste!

Make it healthier
Add your family’s secret ingredient
Adjust for food allergies

Make recipes your own, then save them to your Recipe Box!

Creating a personal web address makes it easier for friends and family to find you on Allrecipes. (Get yours before someone claims the name you’re after!)

No bullets?

No bottom blurb?

Learn more »

For more detail on Supporting Memberships, review the Terms and Conditions as well as our Privacy Policy. Discounted membership pricing for a limited time only.

Prep Time:
15 Min

Cook Time:
1 Hr 20 Min

Ready In:
1 Hr 45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup Worcestershire sauce
1/4 cup hot pepper sauce
1 (48 ounce) can chicken broth
1 1/4 cups stone-ground corn grits
1/2 cup half-and-half cream
3/4 cup whole milk
2 tablespoons canola oil
1 (16 ounce) package smoked sausage, sliced diagonally into 1/8 inch slices
1 (8 ounce) package sliced fresh mushrooms
1/3 cup chopped fresh tomato
1 pinch kosher salt
1 bunch green onions, chopped
1 pound uncooked shrimp, peeled and deveined
1/3 cup chopped fresh flat-leaf parsley
1/2 cup shredded Monterey Jack cheese (optional)

Directions

Pour the Worcestershire sauce into a small saucepan over medium heat, and boil to reduce the sauce to 1/4 cup, about 10 minutes. Remove from heat and let cool, then stir in the hot pepper sauce. Set aside.
In a large saucepan, bring the chicken stock to a boil, then stir in the grits. Cook the grits until thick and the chicken broth has been absorbed, about 30 minutes, stirring occasionally to break up grits sticking to the bottom of the pan. Pour in the half-and-half and milk, stir to combine, and bring back to a boil. Reduce heat to a simmer, and cook the grits an additional 30 minutes to absorb the cream and milk, stirring occasionally. Remove the grits from the heat, and set aside.
Heat the canola oil in a large skillet over medium-high heat, and cook and stir the sliced sausage until the edges brown. Stir in the mushrooms, and cook and stir the mixture until the mushrooms have released their juice and the juice has been almost cooked away, about 10 minutes. Add the tomato, sprinkle with salt to help bring out the juice, and stir in the green onions and shrimp. Cook and stir the mixture until the shrimp have turned opaque and pink, about 4 minutes.
Pour the reserved Worcestershire sauce mixture over the shrimp, mix well to thoroughly combine, and cook and stir the shrimp mixture for 3 to 4 minutes, until heated through and blended. Stir in the parsley and serve over hot cooked grits topped with Monterey Jack cheese.