Shrimp & Grits                                                     



2 cups of milk

2 cups of water


1 cup of cornmeal grits

2 TBSP’s butter

1 cup of cheddar cheese-shredded



On medium heat, in a small pot, add milk, water and salt.  Simmer.  Whisk in the grits and continue cooking until they thicken.  Cook for 10 to 15 minutes stirring occasionally.  Stir in the cheese and the butter.  Cover and set aside. 



½ of a kielbasa ring cut into small cubes

1 ½ pounds of shrimp-peeled and deveined

1 cup of chopped onions

4 minced garlic cloves

3 TBSP’s cornstarch

1 ½ cups of chicken broth

1 cup of heavy cream

2 TBSP’s butter

½ tsp of cayenne pepper

½ tsp salt

½ tsp pepper

1 tsp of old florida all purpose seasoning and rub

1 tsp of hot sauce

2 green onions-green parts chopped for garnish

Handful of parsley chopped for garnish

3 TBSP’s olive oil

Shrimp and Sauce

Saute kielbasa in olive oil over medium heat until browned for about5 minutes.  Remove from the pan.  Add the shrimp and cook for 2 minutes, add a pinch of salt and remove from the pan.  Add onions to the pan and cook until soft for about 5 minutes.  Add the garlic and cook for one minute. Sprinkle in the cornstarch and cook for 1 minute.  Whisk in the chicken stock and cook until it begins to thicken. Whisk in the cream, butter, cayenne pepper, hot sauce, all purpose seasoning, salt and pepper.  Cook until thick, about 5 minutes. Add the shrimp back in and cook for 3 to 4 minutes.  Spoon grits into a plate or bowl.  Top with 4 to 5 shrimp. Top with the gravy and garnish with the kielbasa, parsley and green onions.

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