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Shrimp & Chicken Sausage with Grits

 Shrimp & Chicken Sausage with Grits
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
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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

Directions

  • 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.
  • Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil.
  • Remove and keep warm.
  • 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

2 of 2

Shrimp & Chicken Sausage with Grits (continued)

Directions (continued)

  • flour until blended; gradually whisk in broth and milk. Bring to a
  • boil, stirring constantly; cook and stir for 2 minutes or until
  • thickened.
  • 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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.