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I love shrimp and grits. No…I LOVE shrimp and grits! I can’t order it often when we got out for dinner because it usually contains Andouille sausage. Since I can’t eat red meat, I substituted turkey kielbasa in this recipe, and it’s just as good.
The last time I made this, my husband took the leftovers to work, and said that his coworkers all asked if he had brought enough for everyone!
What you’ll need:
1 package grits–I have a hard time finding old fashioned grits in the supermarket, so I order them here
2 cups shredded colby jack cheese
1 large onion
3-4 garlic cloves, minced
1 green pepper
1 package sliced mushrooms
1 package kielbasa (whatever kind you like–I used the turkey kielbasa from Aldi)
1 pound shrimp, peeled and deveined
1/2 cup butter
salt and pepper to taste
Juice of 1/2 lemon
1 teaspoon hot sauce (or more to taste)
Start by preparing your grits according to the package directions, to make four servings. When the grits are ready, stir in the cheese and keep warm.
In a large frying pan, melt the butter. Slice the onion, mushrooms, and green pepper into small strips and add to the frying pan. Saute for 3-4 minutes on medium heat, then add garlic. Saute for another minute, and add the shrimp. Let simmer for 3-5 minutes, or until the shrimp turns pink.
While the shrimp cooks, cut the kielbasa into quarters, then into bite-sized pieces. Add to the pan once the shrimp is cooked, and stir. Add salt and pepper to taste, the juice of half of a lemon, and the hot sauce (use as much or as little as you like). Stir all together and let simmer until kielbasa is heated through.
To serve, put a portion of the grits on a plate (or in a bowl–whatever you like), and top with 1/4 of the shrimp mixture.
There are tons of ways you can change this up to suit your taste! Use regular kielbasa instead of turkey. Or use Tofurkey sausage. Try cheddar, pepper jack, or bleu cheese instead of colby jack. Grab a red or orange bell pepper instead of a green one. Experiment with different flavors of hot sauce (I used the basic cayenne sauce from Aldi).
2 thoughts on “Low Country Shrimp and Grits”
You need real grits? Say no more. I stashed some stone ground Georgia goodness in the freezer after our last trip down. I’ll hook you up.
Thanks! I don’t want to take your stash, but if you have enough to share….