Shrimp, Sausage & Super Creamy Local Grits (gf) Recipe
Indulge in a Southern classic with our Shrimp, Sausage & Super Creamy Local Grits. Tender, succulent shrimp and smoky sausage are sautéed to perfection, then served atop a bed of rich, velvety grits made from locally sourced corn. This dish is a comforting blend of flavors and textures, finished with a hint of spice for an unforgettable culinary experience. Perfectly gluten-free and utterly delicious!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Grits
In a large saucepan, bring the chicken broth to a boil. Gradually stir in the grits, reduce the heat to low, and simmer, stirring frequently, until the grits are thickened and tender, about 20-25 minutes.
Make it Creamy
Once the grits are cooked, stir in the heavy cream and butter. Mix well until the mixture is creamy and smooth. Season with salt and black pepper to taste. Keep warm.
Cook the Sausage
In a large skillet over medium heat, add the sliced sausage. Cook until browned, about 5-7 minutes. Remove the sausage and set aside.
Sauté the Shrimp
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Then add the shrimp, paprika, cayenne pepper, and a pinch of salt and black pepper. Cook until the shrimp turn pink and are cooked through, about 3-5 minutes.
Combine and Serve
Add the cooked sausage back to the skillet and stir to combine. Serve the shrimp and sausage mixture over the creamy grits. Garnish with chopped green onions before serving.