Simple Shrimp and Grits

By SEFeiler

GOLDEN WHISK AWARDS

(Our top 10 recipes of the year)





5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES



Becky and Roy Adams of Fayetteville said, "After standing in line for over 30 minutes in Charleston, and then paying $10 for about six shrimp, we realized we could make this in less time and for a lot less money."

-- Jeanne Besser

Ingredients

• 1/2 (13-ounce) package fully cooked chicken sausage, sliced into 1/4-inch-thick rounds
• 1 bunch (about 1 cup) green onions, sliced
• 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
• 3/4 cup quick grits
• 1 pound medium shrimp, peeled and deveined

Details

Adapted from ajc.com

Preparation

Step 1

In a large, lightly oiled skillet over medium heat, saute sausage for 5 or 6 minutes. Add green onions and saute for 1 minute. Add tomatoes and their juices, lower heat and cook, uncovered, until thickened.
Meanwhile, prepare grits according to package directions.
While grits are cooking, add shrimp to tomato mixture and cook until shrimp are just cooked through, about 5 minutes.
To serve, spoon a mound of grits in individual serving bowls. Then spoon shrimp and sausage mixture around grits, leaving grits visible in center