Down-Home Shrimp and Grits

By lamarandrose

This recipe is the perfect thing to make if you are in the mood for some good-old, down-home Southern cooking. Best of all, this recipe for Down-Home Shrimp and Grits is extremely hearty because it is made with shrimp, sausage, and mushrooms. The delicious mixture of meat and vegetables is served over rich and creamy grits. Whether you make this easy recipe for shrimp and grits for breakfast or dinner, it is sure to fill you up

Ingredients

• ◾1 1/4 Cups Stone Ground Corn Grits
• ◾46 Ounces Chicken Broth
• ◾1/2 Cup Half and Half
• ◾3/4 Cup Whole Milk
• ◾2 Tablespoons Canola Oil
• ◾Pinch of Kosher Salt
• ◾1 Pound Peeled and De-Veined Shrimp
• ◾1 Pound Smoked Sausage (like Hillshire Farms) – sliced, diagonally, into 1/8″ thick pieces
• ◾1 8 Ounce Package of Mushrooms – sliced
• ◾1 Bunch Green Onions (7-8 onions) – chopped, including green parts
• ◾1/3 Cup Chopped Tomatoes
• ◾1/3 Cup Chopped Italian Parsley
• ◾1/2 Cup Worcesteshire Sauce
• ◾1/4 Cup Red Hot Sauce (Cayenne Pepper Sauce)
• ◾Shredded Monterey Jack Cheese (Optional)

Details

Adapted from mymansbelly.com

Preparation

Step 1

In a small saucepan, over medium heat reduce Worcesteshire Sauce to 1/4 cup.
Once reduced, remove from heat and let cool.
Once cool, add Red Hot Sauce and stir to combine.

In a large saucepan, over medium heat, bring chicken stock to a gentle boil.
Stir in grits.
Cook for 30 minutes, stirring occasionally. (The grits will stick to the bottom of the pan a bit, so don’t panic.)
Lower the heat to medium low and add whole milk and half & half to grit mixture and stir to combine.
Cook for an additional 30 minutes, stirring occasionally.
Remove the pan from heat and set aside.

In a large skillet, add 2 tablespoons of canola oil until it shimmers. Add the sliced sausage and stir frequently to brown edges, then add sliced mushrooms. (The mushrooms will release a lot of their moisture.)
Cook sausage and mushrooms until liquid is almost gone.
Add chopped tomatoes and green onions.
Sprinkle with a pinch of kosher salt to help remove liquid from tomatoes and green onions and stir to combine.
Add shrimp and cook for 3-4 minutes and stir.
Next pour in the Worcesteshire/Red Hot sauce.
Stir to thoroughly incorporate sauce into the ingredients and cook for another 3-4 minutes.
Remove skillet from heat and stir in chopped parsley.

Serve shrimp and sausage mixture over grits.
Top grits with shredded monterey jack cheese if desired.