Shrimp and Grits

Serves: 4
Total Calories: 217


1 cup dry grits
1 cup grated white Cheddar cheese
1 teaspoon salt
1/2 cup flour
oil for frying
8 ounces kielbasa sausage, sliced 1/4-inch
1 teaspoon Low Country Spice Mixture
2 cups sliced mushrooms
1 pound fresh shrimp, peeled and deveined
1/2 cup white wine
1 tablespoon butter, margarine, or oil
1 cup chopped scallion
Low Country Spice Mixture:
2 tablespoons white peppers
2 tablespoons black pepper
2 tablespoons chili powder
2 tablespoons sweet paprika
2 tablespoons dried parsley


Cook dry grits according to package directions. Mix cooked grits, grated cheese, and salt. Pour into greased 8x8-inch pan. Chill overnight in refrigerator.

Slice 8 diagonal wedges; dust with flour mixed with Low Country Spice Mixture to taste. Deep-fry chilled grits wedges until brown and crusty. Place 2 wedges on each plate. In a pan with a little bit of oil, sauté sausage, mushrooms, and a teaspoon of Low Country Spices for 5 minutes. Add shrimp and cook until pink in color. Top grits wedges with shrimp mixture. Add wine and butter to pan drippings, stirring with wooden spoon. Pour wine sauce over shrimp and grits and garnish with chopped scallions.

Low Country Spice Mixture:
Stir together, adjust seasonings to taste, and store in airtight container.

Nutritional Facts:

Serves: 4
Total Calories: 217
Calories from Fat: 29

This Shrimp and Grits recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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