Shrimp and Grits for the Displaced Southerner Recipe - Allrecipes.com
Shrimp and Grits for the Displaced Southerner Recipe
  • READY IN hrs

Shrimp and Grits for the Displaced Southerner

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr 20 mins
  • READY IN

    1 hr 45 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2009

I am new to the South, but my fiance got me liking shrimp and grits since he asked me to try it at a restaurant. I followed this recipe exactly (except I used more liquid to cook the grits), and it was perfect! I made this last night and my fiance has requested that I make it again tonight! I love the mushrooms, the creamy texture and flavor the grits has, and the spicy flavor of the sauce. I used hot smoked Italian sausage and Texas Pete for the hot sauce and unlike the previous user, the Worcestshire was perfect for me. Thanks so much for sharing this fabulous recipe!

 
Most Helpful Critical Review
Mar 25, 2013

I would personally skip the hot sauce because I think it overpowered the taste of the sausage/shrimp mixture.

 
Sep 21, 2009

My husband thought this was delicious. I thought it was just okay. I’ve only made grits a few times so I was a bit surprised that the recipe called for 48oz of broth so I compared that to the directions on the package of grits and decided to go with the package. I used 40 ounces and cooked the grits covered for 30 minutes. The grits were still pretty runny so I cooked them for about 10 more minutes uncovered knowing that I was going to be adding another 1 ¼ cup of liquid. Once I added the other liquid, I had to cook for another 50 minutes to get the grits to a good consistency. Even with the additional cooking time, I found them still pretty runny so I added about a cup of the cheese to the grits to thicken them up. I made the shrimp as directed (except with bacon drippings instead of Canola) and I found the Worcestershire Sauce to be too overpowering. I didn’t feel the taste was worth the effort but my husband wasn’t around while I was cooking so just based on taste, he rated this a five.

 
Oct 27, 2010

I thought this was pretty good, but I don't think Worcestershire sauce was right for it. Didn't taste very Southern to this displaced Southerner's tastebuds. I'll probably replace it with something else if I can figure out what.

 
Feb 09, 2013

This Recipe was O’mazing!! Another hit at my dinner table!

 
Jan 08, 2012

Spicey! Just the way we like it. We use the method cooking grits for breakfast too.

 
Aug 15, 2011

Absolutely delicious! I do not like rating recipes as written unless I follow them to a "T". I bought mushrooms and just forgot to put them in. So without them a 5 - with them? Probably a 6! Thanks for sharing!

 
Jan 16, 2014

my husband loved this recipe definitely a keeper

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 19.8 g
  • 6%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 2650 mg
  • 106%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

MyMansBelly
0 Followers 0 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Best Thanksgiving Recipes
Best Thanksgiving Recipes

From the bird to the sides to the cranberry sauce and the pie, it's all here for you.

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Old Charleston Style Shrimp and Grits

Tender shrimp with sausage and peppers served over cheesy grits.

How to Make Shrimp and Grits

See how to make some classic Southern comfort food.

Lowcountry Shrimp and Grits

See how to make shrimp and grits the Charleston way.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States