How to make it

  • In medium, heavy saucepan, bring water, half and half and 4T butter to a simmer.
  • Whisk in grits and stir well to combine.
  • Continue simmering for about 40 minutes, whisking frequently(if you leave it more than a couple minutes at a time, some will stick. It's not "ruined", but you will not have a full expected servings when done :) You can turn your back and slice some sausage, just don't turn your back and peel a pound of shrimp! :)
  • When grits are nearly done, add butter to heavy skillet(I use cast iron) and toss in shrimp and sausage. See Photo
  • Cook til shrimp is just turning pink, then add cream, green onions, hot sauce and salt and pepper.
  • Simmer until reduced by half. Mixture will also thicken a bit upon cooling.
  • When grits are done, turn off heat, add Asiago cheese and cover See Photo. Don't mix in, just cover the pot and set it aside while the cream sauce finishes.
  • Stir to mix cheese into grits just before serving.
  • To Serve

  • Scoop out about 1/2-3/4 cup grits on serving plate and top with a spoonful of the shrimp/sausage/cream sauce.
  • ***this is also actually really, really nice served alongside a fantastic filet mignon. Lessen the portion size significantly, and call it your veggie AND your starch side! Add a small green salad and you have a high dollar full meal, out...but in! :)

Reviews & Comments 3

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    " It was excellent "
    gderr ate it and said...
    bless your heart is southern for, dang that's some good grits!
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  • jett2whit 9 years ago
    Ohhhh girl I love me some shrimp & grits!!! MMMMmmm yeah!!!
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  • impssweetp 9 years ago
    Just bought some sausage the other day. What a pefect way to enjoy it. Great post, gal, as usual.
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  • christinem 9 years ago
    I've never had anything like this at all - it sounds amazing! Very nice job, Keni! I knew you'd come up with a fantastic meal!
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