Shrimp, Sausage and Grits

Enjoy this shrimp and sausage mixture that’s served with corn grits – a delicious dinner that’s ready in 25 minutes. MORE+ LESS-

By Betty Crocker Kitchens

June 23, 2014

Shrimp and Sausage

3/4

lb uncooked medium shrimp, peeled (tail shells removed), deveined

teaspoon 30% less sodium seafood seasoning

1/4

teaspoon freshly ground pepper

cup refrigerated prechopped tricolor bell pepper

4.5

oz (about one-third of 14-oz ring) smoked turkey sausage, cut into 1/8-inch slices

cloves garlic, finely chopped

1/2

cup uncooked quick-cooking corn grits

1/2

cup fat-free (skim) milk

1/4

teaspoon salt

1/4

teaspoon Worcestershire sauce

3/4

teaspoon red pepper sauce

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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 mixture.