Crescent City Shrimp and Grits

Recipe by EmmyDuckie
READY IN: 25mins




  • For Grits:
  • Saute sausage in a medium saucepan just until hot, and some oil is released.
  • Add water, bring to a boil, add salt and grits. Cook until thick and soft.
  • Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.
  • For Shrimp:
  • Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
  • Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
  • Add garlic and cook a few moments more, stirring constantly.
  • Add shrimp and wine and cook until nice and pink, but still tender.
  • To serve:
  • Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.