Recipe 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."
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
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!
Spicey! Just the way we like it. We use the method cooking grits for breakfast too.
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!
my husband loved this recipe definitely a keeper
* 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
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Tender shrimp with sausage and peppers served over cheesy grits.
See how to make some classic Southern comfort food.
See how to make shrimp and grits the Charleston way.