Baked Grits with Shrimp and Sausage

baked grits with shrimp and sausage

You can prepare the baked grits for this dish up to 2 days ahead, then reheat them while you prepare the shrimp and sausage mixture.

Baked Grits with Shrimp and Sausage
Makes 8 servings
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Ingredients
  1. 1 (32-ounce) carton plus 2 1/2 cups chicken broth, divided
  2. 1 cup quick-cooking grits (not instant)
  3. 1/4 cup shredded Monterey Jack cheese
  4. 1/4 cup grated Parmesan cheese
  5. 1/2 teaspoon garlic powder
  6. 1/4 teaspoon ground black pepper
  7. 1 large egg, lightly beaten
  8. 3 tablespoons olive oil, divided
  9. 1/2 pound ounces smoked sausage, chopped
  10. 1 pound medium fresh shrimp, peeled and deveined
  11. 1 cup chopped onion
  12. 1 red bell pepper, thinly sliced
  13. 1/2 cup dry white wine
  14. 3 tablespoons all-purpose flour
  15. 1/2 cup heavy whipping cream
  16. 1/4 cup chopped green onion, plus more for garnish
  17. 1/2 teaspoon Old Bay seasoning
  18. 1/2 teaspoon hot sauce
  19. 1/4 teaspoon salt
Instructions
  1. Preheat oven to 325°. Spray 8 (4-ounce) ramekins with cooking spray.
  2. In a large saucepan, bring 32 ounces chicken broth to a boil over medium-high heat. Slowly whisk in grits. Reduce heat, cover, and simmer, whisking occasionally, for 5 minutes or until grits are thickened.
  3. Remove from heat, and stir in cheeses, garlic powder, and pepper until melted. Stir in egg. Spoon grits into prepared ramekins, and place ramekins in a large roasting pan. Add hot water to roasting pan to reach 1 inch up sides of ramekins.
  4. Bake for 40 minutes or until grits are set. Remove ramekins from water, and let cool for 30 minutes.
  5. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add sausage, and cook for 5 minutes, stirring occasionally, or until sausage begins to brown. Remove sausage from skillet with a slotted spoon, reserving drippings in skillet. Add shrimp to skillet, and cook for 3 minutes or until just pink. Remove shrimp from skillet with a slotted spoon.
  6. In same skillet, heat remaining 2 tablespoons olive oil over medium heat. Add onion and bell pepper; cook, stirring occasionally, for 5 minutes or until onion is soft. Stir in wine, and cook until almost all liquid has evaporated. Sprinkle flour onto vegetables, and cook, stirring constantly, for 2 minutes. Gradually stir in heavy cream and remaining 2 1/2 cups chicken broth. Cook for 8 minutes or until sauce begins to thicken. Stir in 1/4 cup green onion, Old Bay, hot sauce, salt, shrimp, and sausage, and cook until heated through.
  7. To serve, run a knife around edges of ramekins, and invert grits on a plate. Spoon shrimp and sausage mixture onto grits, and garnish with green onion, if desired. Serve immediately.
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