Back to Shrimp & Chicken Sausage with Grits

Print Options

Shrimp & Chicken Sausage with Grits Recipe

Shrimp & Chicken Sausage with Grits Recipe

I’m originally from Tennessee and had never had shrimp and grits until I moved to South Carolina several years ago. I think my version is just as tasty but easier on the waistline.—Athena Russell, Florence, South Carolina
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 3 cups water
  • 1 cup quick-cooking grits
  • 4 ounces reduced-fat cream cheese, cubed
  • 3 fully cooked spicy chicken sausage links (3 ounces each), cut into 1/2-inch slices
  • 2 teaspoons canola oil, divided
  • 2 garlic cloves, minced
  • 2 green onions, chopped, divided
  • 4 teaspoons whole wheat flour
  • 1-1/2 cups chicken broth
  • 1/4 cup fat-free evaporated milk
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 medium tomato, chopped


  • 1. In a large saucepan, bring water to a boil. Slowly stir in grits. Reduce heat; cook and stir for 5-7 minutes or until thickened. Stir in cream cheese until melted.
  • 2. Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.
  • 3. In the same pan, heat remaining oil over medium-high heat. Add garlic and half of the green onions; cook and stir for 1 minute. Stir in flour until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened.
  • 4. Stir in shrimp and sausage; cook for 3-5 minutes or until shrimp turn pink. Serve with grits; top with tomato and remaining green onion. Yield: 5 servings.

Nutritional Facts

3/4 cup shrimp mixture with 3/4 cup grits equals 367 calories, 13 g fat (5 g saturated fat), 161 mg cholesterol, 810 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.