You may also like
Categories:Viewed: 38 - Published at: 9 years ago
Ingredients
- 2 cups Chicken Broth
- 1/2 cups Yellow Corn Grits
- 2 ounces, weight Reduced Fat Cream Cheese
- 1 cup Shredded Cheddar Cheese
- 1 pinch Salt And Pepper
- 2 whole Green Onion Stalks, Chopped
- 1/2 pounds Deveined And Shelled Shrimp
- 2 teaspoons McCormick Jerk Seasoning
- 2 teaspoons Olive Oil
- 1/2 packages (13 1/2 Oz. Size) Johnsonville Andouille Sausage, Sliced
Method
- For the cheddar grits: In a medium to large sauce pan, bring chicken broth to a boil Add grits and reduce heat to low.
- Cover and let grits simmer for 7 minutes, stirring occasionally.
- When grits have absorbed the liquid, add cream cheese, shredded cheese and salt and pepper to taste.
- Stir mixture well, cover and remove from heat.
- For the sausage and jerk shrimp: Place shrimp in a large plastic bag or mixing bowl and toss with the Jerk seasoning, making sure it is evenly coated.
- Heat olive oil in a large pan over medium high heat.
- Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
- Remove shrimp from skillet.
- Add sliced sausage to skillet and let cook approximately 2 minutes on each side.
- Remove from skillet.
- To assemble the shrimp and grits, add a heaping serving of grits to shallow bowls.
- Top with shrimp, sausage, chopped green onions, and additional salt and pepper.
