Recipe Details
Ingredients
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3cupswater
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2teaspoonssalt
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1cupcoarsely ground grits
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2cupshalf-and-half
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2poundsuncooked shrimp, peeled and deveined
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salt to taste
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1pinchcayenne pepper, or to taste
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1mediumlemon, juiced
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1poundandouille sausage, cut into 1/4-inch slices
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5slicesbacon
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1mediumgreen bell pepper, chopped
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1mediumred bell pepper, chopped
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1mediumyellow bell pepper, chopped
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1cupchopped onion
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1teaspoonminced garlic
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¼cupbutter
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¼cupall-purpose flour
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1cupchicken broth
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1tablespoonWorcestershire sauce
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1cupshredded sharp Cheddar cheese
Cooking Directions
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Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.
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Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
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Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.
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Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.
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Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.
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Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.
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Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
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Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
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Pour the roux over the sausage, shrimp, and vegetables.
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Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.
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Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.
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Spoon grits onto plates and serve shrimp mixture over top.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories618 | |
% Daily Value * | |
Total Fat 44g |
56% |
Saturated Fat 20g |
98% |
Cholesterol 270mg |
90% |
Sodium 1635mg |
71% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 1g |
4% |
Total Sugars 3g |
|
Protein 39g |
77% |
Vitamin C 66mg |
73% |
Calcium 250mg |
19% |
Iron 4mg |
22% |
Potassium 596mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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