Shrimp & Grits
Shrimp & Grits
Ingredients
For the Shrimp & Sauce
- 1 1/2 pounds shrimp, peeled and deveined
- 12 ounces beef sausage, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 teaspoons garlic, minced
- 2 tablespoons shallots, minced
- 1 1/2 cups heavy cream
- 2 tablespoons tomato paste
- 1/2 cup Gouda cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 teaspoon Old Bay seasoning
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 1/2 teaspoons Tony’s Creole seasoning
- 1 packet Sazon seasoning
- 1/2 teaspoon red pepper flakes
For the Creamy Grits
- 1 cup Quaker Oats grits
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Tillamook Triple cheddar cheese, shredded
- 2 tablespoons Kerrygold butter
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
For the Potatoes
- 20 ounces diced potatoes, frozen
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1 packet Sazon seasoning
For Garnish
- 2 tablespoons green onions, chopped
Instructions
- 1
Prepare the Creamy Grits: In a medium saucepan, combine 1 cup chicken broth and 1 cup heavy cream. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 2
Once boiling, gradually whisk in 1 cup Quaker Oats grits, stirring continuously to prevent lumps. Reduce heat to low, season with 1/2 teaspoon black pepper and 1/2 teaspoon salt, then cover the saucepan and allow the grits to simmer and thicken for 10-12 minutes, stirring occasionally.
⏱️ 12 min
- 3
Remove the lid from the grits. Add 2 tablespoons Kerrygold butter and 1 cup shredded Tillamook Triple cheddar cheese. Stir until the butter is melted and the cheese is fully incorporated, creating a creamy and stretchy consistency. Keep warm.
⏱️ 3 min
- 4
Cook the Diced Potatoes: While the grits are simmering, place the 20 ounces frozen diced potatoes into a large pan or skillet over medium-high heat. Add 2 tablespoons butter.
⏱️ 2 min
- 5
Season the potatoes generously with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1 teaspoon seasoned salt, and 1 packet Sazon seasoning. Stir the potatoes to ensure they are evenly coated with the seasonings. Cover the pan and cook until tender and browned, about 15-20 minutes, stirring occasionally.
⏱️ 20 min
- 6
Prepare the Shrimp: In a mixing bowl, add 1 1/2 pounds shrimp. Season with 1 teaspoon Old Bay, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon Tony’s Creole seasoning. Mix thoroughly to coat the shrimp evenly.
⏱️ 5 min
- 7
In a separate large skillet or the cleaned pan from the potatoes, cook 12 ounces sliced beef sausage over medium heat until browned, about 5-7 minutes. Remove the cooked sausage from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 7 min
- 8
Add the seasoned shrimp to the same pan. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min
- 9
To the same pan, add 1 diced red bell pepper, 1 diced green bell pepper, 2 teaspoons minced garlic, and 2 tablespoons minced shallots. Sauté the vegetables until softened, about 5-7 minutes.
⏱️ 7 min
- 10
Reduce the heat to low. Pour in 1 1/2 cups heavy cream. Season the cream sauce with 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Tony’s Creole seasoning, 1 packet Sazon seasoning, 1/2 teaspoon paprika, and 1/2 teaspoon red pepper flakes.
⏱️ 2 min - 11
Add 2 tablespoons tomato paste, 1/4 cup shredded Parmesan cheese, and 1/2 cup shredded Gouda cheese to the sauce. Stir continuously until the cheeses are melted and the sauce is smooth and well combined.
⏱️ 3 min
- 12
Return the cooked shrimp and beef sausage to the pan with the sauce. Stir everything together until the shrimp and sausage are fully coated in the creamy sauce.
⏱️ 2 min
- 13
Assemble the Dish: Spoon a generous portion of the creamy grits into a serving bowl. Top the grits with the cooked diced potatoes. Spoon the shrimp and sausage in sauce over the potatoes and grits. Garnish with 2 tablespoons chopped green onions, as desired. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp & Grits
For the Shrimp & Sauce
- 1 1/2 pounds shrimp, peeled and deveined
- 12 ounces beef sausage, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 teaspoons garlic, minced
- 2 tablespoons shallots, minced
- 1 1/2 cups heavy cream
- 2 tablespoons tomato paste
- 1/2 cup Gouda cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 teaspoon Old Bay seasoning
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 1/2 teaspoons Tony’s Creole seasoning
- 1 packet Sazon seasoning
- 1/2 teaspoon red pepper flakes
For the Creamy Grits
- 1 cup Quaker Oats grits
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup Tillamook Triple cheddar cheese, shredded
- 2 tablespoons Kerrygold butter
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
For the Potatoes
- 20 ounces diced potatoes, frozen
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1 packet Sazon seasoning
For Garnish
- 2 tablespoons green onions, chopped
Instructions
- 1
Prepare the Creamy Grits: In a medium saucepan, combine 1 cup chicken broth and 1 cup heavy cream. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 2
Once boiling, gradually whisk in 1 cup Quaker Oats grits, stirring continuously to prevent lumps. Reduce heat to low, season with 1/2 teaspoon black pepper and 1/2 teaspoon salt, then cover the saucepan and allow the grits to simmer and thicken for 10-12 minutes, stirring occasionally.
⏱️ 12 min - 3
Remove the lid from the grits. Add 2 tablespoons Kerrygold butter and 1 cup shredded Tillamook Triple cheddar cheese. Stir until the butter is melted and the cheese is fully incorporated, creating a creamy and stretchy consistency. Keep warm.
⏱️ 3 min - 4
Cook the Diced Potatoes: While the grits are simmering, place the 20 ounces frozen diced potatoes into a large pan or skillet over medium-high heat. Add 2 tablespoons butter.
⏱️ 2 min - 5
Season the potatoes generously with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1 teaspoon seasoned salt, and 1 packet Sazon seasoning. Stir the potatoes to ensure they are evenly coated with the seasonings. Cover the pan and cook until tender and browned, about 15-20 minutes, stirring occasionally.
⏱️ 20 min - 6
Prepare the Shrimp: In a mixing bowl, add 1 1/2 pounds shrimp. Season with 1 teaspoon Old Bay, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon Tony’s Creole seasoning. Mix thoroughly to coat the shrimp evenly.
⏱️ 5 min - 7
In a separate large skillet or the cleaned pan from the potatoes, cook 12 ounces sliced beef sausage over medium heat until browned, about 5-7 minutes. Remove the cooked sausage from the pan and set aside, leaving any rendered fat in the pan.
⏱️ 7 min - 8
Add the seasoned shrimp to the same pan. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Remove the cooked shrimp from the pan and set aside.
⏱️ 5 min - 9
To the same pan, add 1 diced red bell pepper, 1 diced green bell pepper, 2 teaspoons minced garlic, and 2 tablespoons minced shallots. Sauté the vegetables until softened, about 5-7 minutes.
⏱️ 7 min - 10
Reduce the heat to low. Pour in 1 1/2 cups heavy cream. Season the cream sauce with 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Tony’s Creole seasoning, 1 packet Sazon seasoning, 1/2 teaspoon paprika, and 1/2 teaspoon red pepper flakes.
⏱️ 2 min - 11
Add 2 tablespoons tomato paste, 1/4 cup shredded Parmesan cheese, and 1/2 cup shredded Gouda cheese to the sauce. Stir continuously until the cheeses are melted and the sauce is smooth and well combined.
⏱️ 3 min - 12
Return the cooked shrimp and beef sausage to the pan with the sauce. Stir everything together until the shrimp and sausage are fully coated in the creamy sauce.
⏱️ 2 min - 13
Assemble the Dish: Spoon a generous portion of the creamy grits into a serving bowl. Top the grits with the cooked diced potatoes. Spoon the shrimp and sausage in sauce over the potatoes and grits. Garnish with 2 tablespoons chopped green onions, as desired. Serve immediately.
⏱️ 4 min