Quick, High Protein Shrimp & Grits
A quick, high protein take on a southern classic. Creamy grits and juicy shrimp come together for a delicious meal!
Ingredients
- 1 tsp oil
- 1 link chicken sausage, diced I like andouille or italian style
- 2 tbsp onion diced
- 2 tbsp sundried tomatoes diced
- 1 tsp garlic paste
- 1/4 tsp thyme
- 1/2 tsp dried parsley
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 5 oz shrimp peeled and deveined
- 1/3 cup water or stock
- 2 tbsp half and half
- 1 tsp worcestershire sauce
- 1 dash Crystal hot sauce
- 1 tsp white wine vinegar
- 1 cup water
- 1/4 cup half and half
- 1 tbsp spices of choice I use chives, seasoned pepper, salt, garlic powder & onion powder
- 1/4 cup quick cooking grits
- 1 tbsp parmesan optional
- 1 tsp lemon juice optional
Instructions
To make the sauce
- Heat a skilled over medium heat. Add in oil and allow to warm through. Add sausage and allow to cook until it starts to crisp and get browned. About 5 minutes.
- To shrimp, add 1/4 tsp of listed spices and a pinch of salt and pepper. Stir and set aside.
- Next add onions and allow to soften, about 4 more minutes. Add garlic. Cook for 1 minute.
- Push sausage mixture to the side and add shrimp. Cook on one side for 2 mins to brown. Flip and cook an additional minute. You don't want to cook the shrimp through here, just get color on them to add flavor and texutre. Remove and set aside.
- To sausage and veggies, see if there is 1 tbsp of fat remaining, if not add in up to 1 tbsp of butter. Melt and add flour and remaining listed spices. Cook for 5-7 mins or until flour is browned.
- Add half of the water and stir. Gravy will immediately thicken. Continue to stir/whisk and add water to remove lumps. Add in worcestershire saucae, hot sauce, vinegar, and 2 tablespoons of half and half. Turn heat to very low. Set aside.
To Make the Grits
- To a pot, add water/stock and heavy cream along with spices of choice, worcestershire sauce and bouillon powder (if using water). Bring to a simmer so that edges are bubbling.
- Reduce heat to low and whisk in grits carefully. Continue to whisk and monitor the grits for 10 mins, or until grits are creamy and no longer have a dry/gritty feeling to them. Add parmesan and stir to combine, cooking an additional 2 mins. Taste for salt and any other seasonings and adjust.
- While grits finish cooking, add shrimp back to gravy along with any juices and simmer for the remaining two minutes to continue cooking through.
- Plate by adding grits to a shallow bowl and top with shrimp gravy. Top with additional parsley and Enjoy!
Notes
509 Calories | 25.1g Net Carbs | 27.8g Fat | 60g Protein
Nutrition based on the recipe above. Save calories and carbs by using cauliflower "grits" instead.