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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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


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

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  • meledger
    Jun 18, 2013

    Made this with rice instead of grits. It needed more flour to thicken and it was a bit bland. I added a tablespoon of Take 5 UMAMI Paste. It was easy and I would definitely make it again.

  • LaDawn Marie
    Feb 17, 2013

    Fantastic! This was a big success with the family. I think it will become our Fat Tuesday tradition. Only two problems - the grits I used needed an extra cup of water. Once I added more water, it was fine. Also, my sauce wouldn't thicken up with the whole wheat flour. I finally added a tablespoon of white flour and it came right together. Very, very good! Can't wait to make it again.