1 hr 30 mins
1 hr 15 mins
This is a favorite recipe around my house. I found it originally on foodtv.com as one of Emeril's recipes. It's definitely more of a winter dish as it's filling and comforting. You may use vegetable stock but if you can use shrimp stock or seafood base dissolved in water.
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Units: US | Metric
- 4 cups milk
- 2 tablespoons butter
- freshly ground white pepper
- 1/2 cup stone whole grain grits
- 2 ounces grated cheddar cheese
- 1 tablespoon olive oil
- 1/2 lb link smoked sausage, cut in half & sliced ½ inch thick
- 2 teaspoons chopped garlic
- 1 lb medium shrimp, peeled & deveined
- fresh ground black pepper
- 1/4 cup dry sherry
- 2 cups shrimp stock or 2 cups vegetable stock
- 1 1/2 cups of cold butter, cubed
- 5 teaspoons finely chopped fresh parsley leaves
- 1In a saucepan, over medium heat, add the milk and butter.
- 2Season with salt and white pepper.
- 3Bring the liquid to a boil.
- 4Slowly stir in the grits.
- 5Reduce the heat to medium low and continue to cook for about 1 hour or until the grits are tender and creamy, stirring every 10 minutes to prevent the grits from sticking.
- 6Add some water during the cooking process if the liquid evaporates too much.
- 7Remove from the heat and stir in the cheese.
- 8Re-season with salt and white pepper if needed.
- 9Set aside and keep warm.
- 10In a sauté pan, over medium heat, heat the oil.
- 11Add the sausage and render for 2 minutes.
- 12Add the garlic and sauté for 30 seconds.
- 13Season the shrimp with salt and black pepper.
- 14Add the shrimp and continue to sauté for 2 minutes.
- 15Remove the pan from the heat and add the sherry.
- 16Place the pan back over the heat and flame the sherry, (optional- I'm chicken so I just allow it to boil for a minute) shaking the pan back and forth several times until the flame dies out.
- 17Remove the shrimp from the pan and set aside.
- 18Add the stock and bring the liquid to a boil.
- 19Reduce the heat to medium low and mound in the butter.
- 20Add the shrimp back to the sauce and simmer for 2 minutes.
- 21Remove from the heat and stir in 2 teaspoons of the parsley.
- 22To serve, spoon the grits in the center of each shallow bowl.
- 23Spoon the shrimp mixture over the grits.
- 24**Note:For shrimp stock, when I fix boiled shrimp I save the liquid for this recipe.
- 25I also use the quick cooking grits and adjust the quantities to those listed on the box.
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Nutritional Facts for Shrimp & Cheesy Grits
Serving Size: 1 (561 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1383.3
- Calories from Fat 1008
- Total Fat 112.0 g
- Saturated Fat 63.2 g
- Cholesterol 458.8 mg
- Sodium 1765.3 mg
- Total Carbohydrate 31.9 g
- Dietary Fiber 0.3 g
- Sugars 0.8 g
- Protein 49.9 g
The following items or measurements are not included: