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Shrimp, Sausage and Grits
Shrimp and Sausage
lb uncooked medium shrimp, peeled (tail shells removed), deveined
teaspoon 30% less sodium seafood seasoning
teaspoon freshly ground pepper
cup refrigerated prechopped tricolor bell pepper
oz (about one-third of 14-oz ring) smoked turkey sausage, cut into 1/8-inch slices
cloves garlic, finely chopped
cup uncooked quick-cooking corn grits
cup fat-free (skim) milk
teaspoon Worcestershire sauce
teaspoon red pepper sauce
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.
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 mixture.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 1/2 Vegetable; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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