Shrimp-N-Grits

This is a southern classic that we make at every family gathering. Creamy cheesy grits with hot sausage and crispy shrimp topped with our Abuelo’s Secret Sauce. This recipe would impress even the snobbiest southerner!

Serves: 6-8 | Cook Time: 45 minutes

Ingredients

• 1 lb Jimmy Dean hot breakfast sausage

• 2 lbs peeled raw large shrimp (tails on)

• 2 cups grits

• Cajun seasoning

• Granulated garlic

• 8 cups water

• 2 cups shredded white cheddar cheese

• 1/2 package cream cheese

• 1/2 cup unsalted butter

• Salt and pepper (to taste)

• Abuelo’s Secret Sauce (to taste)

First, get your sausage crumbled and cooking in a big pot. Let it sizzle until it’s browned and crispy, then set it aside. Next, grab your shrimp and start cooking them in the leftover sausage oil, a few at a time (you don’t want the shrimp to overlap). Don’t forget to sprinkle each batch with Cajun seasoning and granulated garlic—this is where the magic starts to happen. If your pan starts looking dry, add a little olive oil to keep things juicy. Once all your shrimp are cooked, pull them out and set them aside with the sausage. Now, bring 8 cups of water to a boil in that same pot. Once it’s bubbling, add your grits and stir them well to avoid any clumps. Let it thicken up for a bit, and then stir in half a bar of cream cheese and half a stick of butter—trust us, this is where the creamy goodness begins. Keep stirring until everything’s smooth, then throw in the sharp white cheddar and let it melt into the grits. Once everything is melted and combined, toss in your shrimp and sausage, give it all a good stir, and hit it with a heavy drizzle of Abuelo’s Secret Sauce. Now, grab a spoon and dive into that rich, spicy, creamy goodness. You won’t want to stop. Hopefully you wont develop a southern accent, but if you do we ain’t liable.