"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." — MyMansBelly
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hot pepper sauce
1 (48 ounce) can
1 1/4 cups
stone-ground corn grits
1 (16 ounce) package
smoked sausage, sliced diagonally into 1/8 inch slices
1 (8 ounce) package
sliced fresh mushrooms
chopped fresh tomato
green onions, chopped
uncooked shrimp, peeled and deveined
chopped fresh flat-leaf parsley
shredded Monterey Jack cheese
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!
I would personally skip the hot sauce because I think it overpowered the taste of the sausage/shrimp mixture.
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.
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.
This Recipe was O’mazing!! Another hit at my dinner table!
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!
Spicey! Just the way we like it. We use the method cooking grits for breakfast too.
Giving this only 4 stars because we had a difficult time with the grits. They eventually turned out really well but my brother who is from the south had a totally different method that is much faster and would have gotten the same results as we got spending over an hour at the stove. We also had to add way more cheese to get them thick enough to stand up like they should. For the sauce part I added red and green peppers, cooked some finely diced bacon instead of using the canola oil and used Andouille sausage to give it more of a southern kick. I think the original recipe would have been good but not nearly as southern, at least for the part of the south my brother is from. My kids wouldn't even try it but that's okay, more leftovers for us, it was that good.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Grits for the Displaced Southerner
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 256
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