Lowcountry Shrimp and Grits with Vidalia Mustard Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
vidalia mustard greens |
6 cups chicken broth |
2 cups quick-cooking grits |
1/2 cup butter, cut into pieces |
1 cup (4 ounces) shredded extra-sharp cheddar cheese |
2 cups freshly grated parmesan cheese |
1 to 2 tablespoons hot sauce |
2 (16-ounce) packages kielbasa sausage sliced 1/2-inch thick |
1 tablespoon butter |
4 garlic cloves, minced |
1 1/2 cups chopped green onions |
1 cup heavy whipping cream |
2 1/2 pounds medium shrimp, peeled and deveined |
1/3 cup white wine |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Prepare Vidalia Mustard Greens.
2. Meanwhile, bring broth to a boil in a Dutch oven; slowly stir in grits. Cover, reduce heat, and simmer 5 minutes or until done. Remove from heat; stir in 1/2 cup butter and next 3 ingredients. Cover and set aside. (If grits stiffen while shrimp mixture cooks, stir in a little milk before serving.)
3. Brown sausage in a large heavy skillet over medium-high heat. Remove sausage from skillet, draining oil, and set aside.
4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic and green onions; sauté 1 minute. Stir in sausage, cream, and shrimp. Cook 4 minutes or until shrimp turn pink. Stir in wine, salt, and pepper. Serve with Vidalia Mustard Greens over grits.
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