use quick grits for faster cooking time
To make grits, combine 2 T butter, milk, salt, hot sauce, garlic, and water over medium-high heat. Slowly add grits and bring to a boil. Reduce heat to low and simmer 1.5 hours or until thickened. Add remaining butter immediately before esrving.
For quick grits, substitute 2 cups quick-cooking grits. Decrease the water and milk to 4.5 cups each and cook 10-15 minutes until grits have thickened.
About 20 minutes before grits are ready, melt 2 T butter in skillet over medium-high heat. Make a roux by gradually whisking in flour. Continue to whisk until butter and flour mix is light caramel color, about 6 minutes.
Add onion, bell pepper, and celery. Cook 10 minutes. Add sausage and cook 2 minutes. Stir in chicken broth, salt, and pepper and bring to a boil. reduce heat and simmer 10 minutes.
Add shrimp, cream, green onions, and cook until shrimp is pink, about 3 minutes. serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (916g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 897 | ||
Calories from Fat: 619 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.8g | 92 % | |
Saturated Fat 33g | 165 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 433.5mg | 133 % | |
Sodium 1531.1mg | 53 % | |
Potassium 870.6mg | 23 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 11.3g | ||
Protein 55.2g | 79 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 897
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