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Southern Shrimp & Corn Grits Bowl with Opa's Chicken Sausage
Southern Shrimp & Corn Grits Bowl with Opa's Chicken Sausage
Opa's Smoked Meats
4
10 minutes
30 minutes
Southern
Main Course
Easy
Cozy dinners
Shrimp and grits doesn't need a lot of help. Creamy stone-ground grits, shrimp cooked in butter and garlic, a little acid at the end — that's the whole story. What Opa's Chicken Poblano Monterey Jack Smoked Sausage adds is a third voice at the table. The poblano brings gentle warmth, the Monterey Jack rounds out the richness, and the sausage ties the grits and shrimp together with a layer of smoke that belongs here. Comfort food that doesn't apologize for itself.
Ingredients
- 1 package Opa's Chicken Poblano Monterey Jack Smoked Sausage, sliced into rounds
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 pound shrimp, peeled and deveined
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1 tbsp lemon juice
- 2 green onions, chopped, plus more for garnish
- Salt and black pepper to taste
- Hot sauce, for serving
Directions
- Cook the grits. Bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and cook 20-25 minutes, stirring every few minutes, until thick and creamy. Season with salt and pepper. Keep warm.
- Brown the sausage. In a large skillet over medium heat, brown the sliced Opa's Chicken Poblano Monterey Jack Smoked Sausage until golden on both sides, about 4-5 minutes. Transfer to a plate.
- Cook the shrimp. Melt the butter in the same skillet. Add the garlic and cook 30 seconds until fragrant. Add the shrimp, smoked paprika, salt, and pepper. Cook 2-3 minutes per side and pull them the moment they turn pink and curl — shrimp go from tender to rubbery in about a minute, and the pan stays hot enough to finish them after they come out.
- Combine. Return the sausage to the pan, add the lemon juice and chopped green onions, and toss gently to coat everything in the pan juices.
- Serve. Spoon grits into shallow bowls. Top with shrimp and sausage. Drizzle the pan juices over the top, finish with extra green onions, and put the hot sauce on the table.
Frequently Asked Questions
Is Opa's Chicken Poblano Monterey Jack Smoked Sausage already cooked?
Yes. It's fully cooked, so it only needs a few minutes to brown.Can I use quick grits?
Yes, but stone-ground grits give the creamy, substantial texture this bowl is built on.How do I keep the shrimp tender?
Pull them the moment they turn pink and curl.