Shrimp & grits with turkey sausage
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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