Shrimp & grits with turkey sausage
Shrimp & grits with turkey sausage
1-2 lbs large shrimp, peeled and deveined
1 lb turkey sausage, sliced then cut into fours
1 cup enriched quick grits
1 cup sharp cheddar cheese, shredded
1 10oz bag Pictsweet seasoning blend (chopped onions, celery and bell peppers)
3 cups chicken broth
2 cups whole milk
4 tbs unsalted butter
1 cup green onions, chopped
Creole seasoning of your choice
3 tbs olive oil
1 tbs garlic powder
2 tsp Tabasco (optional)
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Grits:
Bring 2 cups chicken broth, 2 cups milk and 3 tbs butter to a gentle boil in a med saucepan. Whisk in grits, cover and simmer 20 minutes or until done. Grits should be creamy. Whisk about every 5 minutes. Once grits are done, stir in cheese until melted. Keep warm.
Shrimp:
Heat (while grits are cooking) olive oil over med-low heat, cook turkey sausage to your liking. (I like mine with a little char on em.) Remove turkey sausage and set aside. Sauté seasoning blend and shrimp in sausage drippings (add creole seasoning, garlic powder and Tabasco) until shrimp are pink on both sides. Add remaining butter and chicken broth, stir then heat until butter is melted.
Serve shrimp mixture over grits. Top with sausage and green onions.
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