Cheesy Shrimp & Grits with Chicken Sausage

Name: Cheesy Shrimp & Grits with Chicken Sausage
Prep time: 15
Cook time: 30
Total time: 45
Yield: 1
Ingredients: chicken broth; kosher salt; old-fashioned grits; butter; shredded sharp cheddar cheese; olive oil; package The Sausage Project Melty Cheddar Chicken Sausage, sliced into ¼-inch rounds; shrimp, peeled and deveined; smoked paprika; kosher salt; Freshly ground black pepper, to taste; butter; yellow onion, diced; green bell pepper, diced; garlic cloves, minced; chicken broth; fresh lemon juice; A few dashes hot sauce (optional); kosher salt; sliced green onions; chopped fresh parsley

Prep Time: 15 min | Cook Time: 30 min | Servings: 1

Breakfast

Melty Cheddar

Few Southern staples bring as much clout to the table as shrimp and grits. It’s the kind of dish that really does make you say “oh-yeah-yer” every time. But throw a little chicken sausage into the mix, and suddenly the whole bowl is jumping. And while adding “Melty Cheddar Chicken Sausage” to the lyrics of a classic hip-hop banger might be awkward, adding it to a bowl of creamy grits is definitely welcome.

This take on the lowcountry classic doesn’t mess with something that isn’t broken. But it does bring extra cheese and juicy protein courtesy of Melty Cheddar Chicken Sausage, which pairs beautifully with plump shrimp and creamy, cheesy grits. Best of all, the whole thing comes together surprisingly quickly. It’s a Southernplayalistic favorite with a unique chicken sausage punch you’ll come back to again and again.

See Recipe

A bowl of cheesy shrimp & grits with chicken sausage. — Screenshot

SERVING MULTIPLIER:

Ingredients

Creamy Grits

4 cups chicken broth

1 teaspoon kosher salt

1 cup old-fashioned grits

2 tablespoons butter

1 cup shredded sharp cheddar cheese

Shrimp & Sausage

1 tablespoon olive oil

1 package The Sausage Project Melty Cheddar Chicken Sausage, sliced into ¼-inch rounds

1 pound shrimp, peeled and deveined

1 teaspoon smoked paprika

½ teaspoon kosher salt

Freshly ground black pepper, to taste

Vegetables & Sauce

2 tablespoons butter

½ yellow onion, diced

1 green bell pepper, diced

3 garlic cloves, minced

1 cup chicken broth

2 tablespoons fresh lemon juice

A few dashes hot sauce (optional)

½ teaspoon kosher salt

For serving

3 tablespoons sliced green onions

2 tablespoons chopped fresh parsley

Instructions

Prep Time: 15 min | Cook Time: 30 min | Servings: 1

Make the grits: Bring the chicken broth and kosher salt to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to low. Cook for 8–10 minutes, stirring frequently, until thick and creamy. Stir in the butter and cheddar cheese until melted and smooth. Remove from the heat and cover to keep warm.

Cook the sausage: While the grits cook, heat the olive oil in a large skillet over medium heat. Add the sausage and cook for 6–7 minutes, stirring occasionally, until browned. Transfer to a plate and set aside.

Cook the shrimp: Add the shrimp to the same skillet and season with the smoked paprika, kosher salt, and a generous amount of freshly ground black pepper. Cook for 2–3 minutes per side, until lightly browned and cooked through. Transfer to the plate with the sausage and set aside.

Cook the vegetables: Melt the butter in the skillet. Add the onion and bell pepper and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for about 30 seconds, until fragrant.

Make the sauce: Add the chicken broth, lemon juice, hot sauce (if using), and kosher salt. Bring to a simmer and cook for about 2 minutes, until slightly reduced. Return the sausage and shrimp to the skillet and stir until warmed through and coated in the sauce.

Serve: Divide the grits among bowls and spoon the shrimp and sausage mixture over the top. Finish with the green onions and parsley before serving.

tags: American Cheese Southern