Shrimp & Chicken Sausage with Grits
I use spinach and asiago cheese chicken sausage (sausage section of most grocery stores)
I use spinach and asiago cheese chicken sausage (sausage section of most grocery stores)
- 3 cups water
- 2 garlic cloves minced
- 1 1/2 cups chicken broth
- 1/4 cup evaporated milk
- 4 ounces cream cheese cubed
- 1 cup quick-cooking grits
- 3 sausage links fully cooked cut into 1/2 inch slices
- 2 teaspoons canola oil divided
- 2 green onions chopped, divided
- 4 teaspoons whole wheat flour
- 1 pound medium shrimp uncooked, peeled and defined
- 1 medium tomato chopped
- Carbohydrate 34.7880564713301 g
- Cholesterol 193.335580334178 mg
- Fat 24.4616585332961 g
- Fiber 1.26440000866024 g
- Protein 30.2778933767588 g
- Saturated Fat 9.78409077727057 g
- Serving Size 1 1 Serving (352g)
- Sodium 653.080269522283 mg
- Sugar 33.5236564626699 g
- Trans Fat 3.42443943580632 g
- Calories 486 calories
Step-by-step
- In a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.
- 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.
- Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink.
- In a 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.
- Serve shrimp and sausage with grits. Top with tomato and remaining green onion.
When operating under a strict thirty-minute dinner window, managing dual-burner timing dictates success. While water reaches a rapid boil for quick-cooking corn, the main skillet renders fat from cured meats. Utilizing pre-cooked chicken sausage provides a head start on protein browning before raw shrimp enters the pan. Quick grits absorb liquids rapidly, requiring constant stirring over reduced heat to prevent scorching at the bottom of the saucepan. Incorporating cream cheese directly into the hot corn mash yields a smooth texture without requiring heavy cream.
Strategic Meal Pairing
Pairing shellfish with poultry creates a robust meal, but balancing the starch requires careful thought. Bitter greens dressed in sharp vinegar cut through the richness of the cheese-enriched base. Steamed asparagus spears add contrasting color and crunch without competing for burner space if roasted at 400 degrees Fahrenheit on a sheet pan. Crusty sourdough bread mops up remaining pan juices efficiently, stretching the yield across multiple portions.
- Grits appear grainy? Simmer for an extra two minutes with an additional splash of warm broth.
- Shrimp turns rubbery? Remove the skillet from heat the moment the flesh opacifies completely.
- Sauce lacks body? Whisk flour thoroughly into the oil before adding liquids to prevent lump formation.
