Brunch Shrimp, Sausage, & Grits Recipe
Scrambled Eggs, Grits, Creamy Cajun Sauce, Shrimp & Sausage
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Ingredients
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For the Grits
For the Creamy Cajun Sauce
For the Shrimp and Sausage
For the Scrambled Eggs
Method
Preparing the Grits
- 1
- 2
Making the Creamy Cajun Sauce
- 3
Sauté Garlic
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant.
- 4
Add Cream and Seasoning
Stir in 1 tablespoon of Cajun seasoning and then pour in 1 cup of heavy cream. Let it simmer for 3-5 minutes until it thickens slightly. Finish with 1 tablespoon of lemon juice and stir well.
Cooking the Shrimp and Sausage
- 5
Cook Sausage
In a separate skillet, cook 8 oz of sliced smoked sausage over medium heat for about 5 minutes until browned.
- 6
Add Shrimp
Add 1 lb of peeled and deveined shrimp to the skillet. Season with salt and pepper to taste. Cook for an additional 3-4 minutes until the shrimp turn pink and are cooked through.
Scrambling the Eggs
- 7
Whisk Eggs
In a bowl, whisk together 6 eggs, 1 tablespoon of milk, and salt and pepper to taste.
- 8
Cook Eggs
In a non-stick skillet, melt 1 tablespoon of butter over medium-low heat. Pour in the egg mixture and gently stir until the eggs are softly scrambled and cooked to your desired doneness.
Assembling the Dish
- 9
Serve
In a serving bowl, layer the creamy grits, top with the shrimp and sausage mixture, drizzle the creamy Cajun sauce over everything, and finish with the scrambled eggs on the side.