Shrimp. And. Grits. I was first introduced to this dish after moving to North Carolina. I became an immediate fan and started thinking of ideas for my own, simple (and a little bit lower cal) version that could be on the table in 30 minutes or less on our busy weeknights. Here is the result :)
This recipe serves 2-3 so double if you're feeding more.
1 Tbsp. oil
1 cup sliced turkey kielbasa
5 scallions, diced
2 cloves garlic, minced
8 oz. fresh baby bella mushrooms, sliced
1 pound shrimp, peeled and deveined
1/2 cup chicken broth
1 tsp each salt, pepper & red pepper flakes
Ingredients for the grits1/2 cup stone ground grits
1 3/4 cup chicken broth
1 cup half & half
1 tbsp butter
1/2 tsp each salt, pepper & garlic powder
1/2 cup sharp cheddar cheese, shredded
Heat the oil in a large cast-iron skillet on medium/high heat - the cast-iron is a must-have in any kitchen! Add the kielbasa and cook for about 5 minutes until browned. Add the scallions (leaving a handful for garnish later), garlic and mushrooms. Cook about 5-6 minutes.
Add the shrimp to the cast-iron and continue cooking on medium heat until they are just pink; 3-4 minutes. Stir in broth and bring to a boil; cook for another 3-4 minutes until liquid has reduced by half and shrimp are cooked all the way through. Season with salt, pepper and red pepper flakes (one of my favorite go-tos for that added "kick").
Stir cheese into grits until melted. Scoop onto plates, top with shrimp mixture and garnish with scallions.
Add a side salad and crusty bread for a simple and delicious southern meal. Enjoy, y'all!