Shrimp & Chicken Sausage with Grits |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Iâm originally from Tennessee and had never had shrimp and grits until I moved to South Carolina several years ago. I think my version is just as tasty but easier on the waistline.Athena Russell, Florence, South Carolina Ingredients:
3 cups water |
1 cup quick-cooking grits |
4 ounces reduced-fat cream cheese, cubed |
3 fully cooked johnsonville® chicken sausage cajun style (3 ounces each), cut into 1/2-inch slices |
2 teaspoons canola oil, divided |
2 garlic cloves, minced |
2 green onions, chopped, divided |
4 teaspoons whole wheat flour |
1-1/2 cups chicken broth |
1/4 cup fat-free evaporated milk |
1 pound uncooked medium shrimp, peeled and deveined |
1 medium tomato, chopped |
Directions:
1. In a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cream cheese until melted.
2. Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.
3. In the same pan, heat remaining oil over medium-high heat. Add garlic and half of the green onions; cook and stir for 1 minute. Stir in flour until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
4. Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink. Serve with grits; top with tomato and remaining green onion. Yield: 5 servings.
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