Shrimp, Sausage N' Grits

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READY IN: 50mins
Recipe by ElizabethKnicely

Betty Crocker

Ingredients Nutrition


  • 34 lb uncooked medium shrimp, peeled (tail shells removed)
  • 1 teaspoon 30% less sodium seafood seasoning
  • 14 teaspoon fresh ground pepper
  • 1 cup refrigerated prechopped tricolor bell pepper
  • 4 12 ounces smoked turkey sausage (about 1/3 of 14-ounce ring)
  • 2 garlic cloves, finely chopped

  • 12 cup uncooked quick-cooking corn grits
  • 12 cup nonfat milk (skim)
  • 14 teaspoon salt
  • 14 teaspoon Worcestershire sauce
  • 34 teaspoon red pepper sauce


  1. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add shrimp; sprinkle with seafood seasoning and pepper. Cook 3 minutes, stirring frequently, until shrimp are pink. Remove shrimp; keep warm.
  2. Respray skillet with cooking spray. Add bell pepper; cook 2 minutes over medium-high heat, stirring frequently. Add sausage; cook 2 minutes until lightly browned. Add garlic and cooked shrimp. Cook 1 minute, stirring constantly. Add 1/4 cup water; cook 30 seconds, stirring to loosen brown particles. Remove from heat; cover. In 2-quart saucepan, heat 1 1/2 cups water to boiling. Gradually stir in grits; reduce heat. Cover; simmer 5 minutes. Stir in milk. Remove from heat. Add remaining ingredients. Serve grits with shrimp mixtures.

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