Description
Jerk Shrimp and Andouille Sausage are cooked to perfection and laid on a bed of ultra creamy cheddar grits for the ultimate Southern meal.
Ingredients
Scale
- ½ pound deveined and shelled shrimp
- 2 teaspoons McCormick Jerk seasoning
- ½ package of Johnsonville Andouille Sausage, sliced
- 2 teaspoons olive oil
- 2 cups chicken broth
- ½ cup yellow corn grits
- 2 ounces reduced fat cream cheese
- 1 cup shredded sharp cheddar cheese
- 2 green onion stalks, chopped
- salt and pepper to taste
Instructions
- 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 and let cook approximately 2 minute on each side.
- Remove sauce from skillet.
- To assemble the shrimp and grits add a heaping serving of grits to two shallow bowls. Top with shrimp, sausage, chopped green onions, and additional salt and pepper.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: Southern