Johnsonville Sausage
Recipes
Hot Italian Sausage and Shrimp with Asiago Grits
Submitted by: The Kitchen at Johnsonville Sausage
Savor the delicious flavors and textures with this new Johnsonville masterpiece! The Hot Italian Sausage is an excellent contrast to the flavors brought out by the shrimp and veggies. Combine this with the smooth textures of the Asiago cheese and grits and you’ve got a fantastic Cajun meal that’s sure to please!
- Servings: 4 to 6
Hot Italian Sausage and Shrimp with Asiago Grits
What you need
- GRITS:
- 4cupschicken broth
- 1 cupwhole milk
- 1 1/4cupsold fashioned grits
- 1/3cupAsiago Cheese, shredded (can substitute fresh grated Parmesan)
- SAUSAGE and SHRIMP:
- 1packageJOHNSONVILLE® Hot Italian Sausage, coin sliced
- 2tablespoonsextra virgin olive oil
- 1/2poundmedium sized shrimp, peeled and deveined
- 2mediumtomatoes, chopped
- 1smallred pepper, chopped
- 1/2 cupcorn (cut off the cob or frozen)
- 1/3cupgreen onions, sliced
- 1clovegarlic, minced
- 1/2teaspoonCajun seasoning (optional)
- 1/3cupwater
Preparation
- 1For the Grits:
- 2In a medium saucepan, bring broth and milk to a gentle boil and slowly whisk in grits.
- 3Reduce heat to low; cover and cook for about 12 to 15 minutes stirring frequently.
- 4While the grits are cooking prepare the sausage and shrimp.
- 5When the grits are done, stir in the Asiago cheese. Keep them warm and continue to stir until ready to serve. (Grits cannot be made ahead of time.)
- 6For the Sausage and Shrimp:
- 7Cook coin sliced sausage in a 12 inch skillet over medium heat for about 10 to 12 minutes until browned and cooked through.
- 8Transfer to a bowl and reserve.
- 9Add olive oil to the hot skillet and cook the shrimp, turning until cooked through about 3 to 4 minutes.
- 10Stir in the tomatoes, red pepper, corn, green onions, garlic, and if desired, Cajun seasoning and water and cook another 3 to 4 minutes.
- 11Add the cooked sausage and heat through.
- 12Spoon grits into individual bowls and top with sausage and shrimp mixture.
