Shrimp and Grits
Tags: Cajun Dinner Sausage Seafood
Yield: 4
- 1 tbsp canola oil
- 1 lb diced cooked turkey kielbasa
- 4 clove garlic, minced
- 1 lb shrimp, peeled and deveined
- 1 cup low-sodium chicken broth
- 1 tsp Sandwich Sprinkle
- 1/2 tsp cayenne pepper
- 4 packets instant grits
- 1 1/3 cup chicken broth
- 1 cup shredded cheddar cheese
- Heat the oil in a large skillet or saute pan over medium-high heat until lightly smoking. Add the kielbasa; cook for a few minutes, flipping once, until lightly browned on both sides.
- Add the garlic and let cook for about a minute.
- Add the shrimp and continue cooking until the shrimp are just pink and firm to the touch. Stir in the 1 cup of chicken broth and cook for another 3 minutes, until the liquid has reduced by half and the shrimp are cooked all the way through. Season with seasoning blend and cayenne.
- Prepare the instant grits using 1/3 cup of chicken broth per packet. Microwave for 90 seconds on high.
- Stir 1/4 cup of cheese per packet into each bowl of grits.
- Divide the shrimp and kielbasa among the bowls.
