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Shrimp and Grits



  • 4 cups chicken broth
  • 1/2 cup half and half
  • 1 cup quick cooking grits
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1/4 cup grated Parmesan cheese


  • 2 tablespoons butter
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1/2 pound smoked sausage, sliced
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 1/4 cup dry white wine
  • 1 (14.5-ounce) can diced tomatoes
  • Chopped chives, for garnish



Bring the chicken broth and half and half to a simmer in a saucepan. Whisk in the grits and a pinch of salt. Return to a low simmer while stirring constantly. Cook until thickened, stirring often, about 5-10 minutes. Add butter and Parmesan cheese. Season to taste with salt and pepper.

Sauté onion, garlic, bell pepper and butter in a large skillet over medium heat. When onions are clear, add sausage and sauté until brown. Add shrimp and sauté for about 2 minutes longer. Add diced tomatoes and white wine. Bring to a boil, about 5 minutes, until sauce reduces slightly. Season with salt and pepper. Serve sausage/shrimp mixture over the cheese grits. Garnish with chopped chives if desired.

Adapted from The Neelys, Food Network