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Opa’s Smoked Meats • Small Batch. Craft Made. Texas-German tradition — since 1947
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 Sausage with Poblano Chile and Monterey Jack 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 Sausage with Poblano Chile and Monterey Jack, 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, cook the sliced Opa's Chicken 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.