Loading Video...

Sausage, Shrimp and Peppers over Cheesy Grits

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Cheesy Grits: 

2 cups low-sodium chicken stock, plus more if needed

2 cups cream, plus more if needed

4 tablespoons unsalted butter

3/4 cup grits or polenta

4 ounces American cheese, torn into pieces

1/2 cup grated Parmesan

Kosher salt and freshly cracked black pepper

Kosher salt and freshly cracked black pepper 

1 small orange bell pepper, cut in small dice

1 small red bell pepper, cut in small dice

1/2 Spanish onion, cut in small dice

Sausage, Shrimp and Peppers:

3 tablespoons olive oil

1 pound Parmesan-parsley pork sausage, cut into 1/4-inch-thick rounds

4 cloves garlic, minced

1 pound uncooked large shrimp, peeled, deveined and cut into thirds

1/2 cup low-sodium chicken stock

1 tablespoon unsalted butter

Chopped fresh parsley, for garnish

Directions

  1. For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies.
  2. For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley.
  3. Serve the sausage mix over the grits.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.