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Hot Italian Sausage and Shrimp with Asiago Grits

 Hot Italian Sausage and Shrimp with Asiago Grits
Brought to you by Johnsonville® Sausage
4-6 ServingsPrep: 15 min; Cook: 40 min


  • GRITS:
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 1/4 cups old-fashioned grits
  • 1/3 cup shredded Asiago cheese (can substitute fresh grated parmesan)
  • 1 pkg Johnsonville® Hot Italian Sausage Links, coin sliced
  • 2 Tbsp. extra virgin olive oil
  • 1/2 Lb. medium sized shrimp, peeled and deveined
  • 2 medium tomatoes, chopped
  • 1 small red pepper, chopped
  • 1/2 cup corn (cut off the cob or frozen)
  • 1/3 cup sliced green onions
  • 1 clove garlic, minced
  • 1/2 tsp. Cajun seasoning, (optional)
  • 1/3 cup water


  • Prep all ingredients in the recipe before starting to cook.
  • For the Grits: In a medium saucepan, bring broth and milk to a gentle
  • boil and slowly whisk in grits. Reduce heat to low, cover and cook

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Hot Italian Sausage and Shrimp with Asiago Grits (continued)

Directions (continued)

  • for about 12-15 minutes stirring frequently. While the grits are
  • cooking prepare the sausage and shrimp. When the grits are done stir
  • in the asiago cheese. Keep them warm and continue to stir until
  • ready to serve. (Grits cannot be made ahead of time.)
  • For the Sausage and Shrimp: Cook coin sliced sausage in a 12” skillet
  • over medium heat for about 10-12 minutes until browned and cooked
  • through. Transfer to a bowl and reserve.
  • Add olive oil to the hot skillet and cook the shrimp, turning until
  • cooked through about 3-4 minutes. Stir in the tomatoes, red pepper,
  • corn, green onions, garlic, seasoning and water and cook another 3-4
  • minutes. Add the cooked sausage and heat through. Spoon grits into
  • individual bowls and top with sausage and shrimp mixture. Yield:
  • Serves 4-6.