Shrimp and Grits



4 cups chicken broth
1/2 cup half and half
1 cup quick cooking grits
Salt and freshly ground black pepper
1 tablespoon butter
1/4 cup grated Parmesan cheese


2 tablespoons butter
1/2 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1/2 pound smoked sausage, sliced
2 pounds uncooked large shrimp, peeled and deveined
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes
Chopped chives, for garnish


Bring the chicken broth and half and half to a simmer in a saucepan. Whisk in the grits and a pinch of salt. Return to a low simmer while stirring constantly. Cook until thickened, stirring often, about 5-10 minutes. Add butter and Parmesan cheese. Season to taste with salt and pepper.

Sauté onion, garlic, bell pepper and butter in a large skillet over medium heat. When onions are clear, add sausage and sauté until brown. Add shrimp and sauté for about 2 minutes longer. Add diced tomatoes and white wine. Bring to a boil, about 5 minutes, until sauce reduces slightly. Season with salt and pepper. Serve sausage/shrimp mixture over the cheese grits. Garnish with chopped chives if desired.

Adapted from The Neelys, Food Network