Description
Shrimp and grits is the kind of dish that wraps you in warmth it’s soulful, Southern, and full of comfort. The creamy grits are like a soft, buttery blanket for shrimp bathed in a smoky, tomato-rich sauce. In this version, I’ve swapped traditional bacon for diced smoked turkey sausage, giving the dish a deep, savory edge while keeping things a little lighter.
Ingredients
Units
Scale
Shrimp Sauce:
- 1 pound large shrimp, peeled, deveined, tails removed (450g)
- 1 cup smoked turkey sausage, diced small
- 1 bunch green onions, sliced (whites and greens separated)
- 3 cloves garlic, thinly sliced
- 1 heaping teaspoon flour
- 2 cups chopped tomatoes (from 2 large tomatoes or canned, 400g)
- 1 1/4 teaspoons Creole or Cajun seasoning (adjust to spice preference)
- 2 tablespoons white wine or chicken stock
- 1/4 teaspoon fine sea salt
- Pinch of freshly ground black pepper
- 1 tablespoon butter
- 1 cup stone-ground grits (165g)
- 4 cups chicken or vegetable stock (945ml)
- 4 tablespoons butter (55g)
- 1/4 cup cream (60ml)
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring stock to a boil in a medium saucepan. Slowly whisk in the grits to avoid clumps. Keep whisking for about 2 minutes.
- Reduce to a gentle simmer and whisk in the butter, cream, salt, and pepper.
- Continue cooking at a low simmer, stirring occasionally, until the grits are thick and creamy—about 20 minutes or more depending on grind size. Add a splash of water or stock if they get too thick.
- While grits simmer, heat a large skillet over medium heat. Add diced smoked turkey sausage and cook until browned and fragrant, about 5–6 minutes. Remove and set aside.
- In the same pan, add the garlic and the white parts of the green onions to the rendered fat. Sauté until aromatic, 2–3 minutes.
- Stir in the flour, then add the wine or stock to deglaze the pan, whisking until smooth.
- Add chopped tomatoes and Creole seasoning. Simmer 10–15 minutes, until the tomatoes soften and the sauce thickens slightly.
- Season with salt and pepper, then stir in butter. When melted, add the shrimp, nestling them into the sauce. Cover and cook gently until shrimp turn opaque about 3–5 minutes.
- Return the cooked sausage to the pan and stir to combine.
Notes
Store grits and shrimp separately in airtight containers for up to 3 days. Reheat grits on the stove with a splash of stock or water, and warm the shrimp sauce gently over low heat to avoid overcooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg
