Shrimp, Sausage and Grits

Submitted by Sarah Cannon, Eastern Illini Electric Cooperative

Makes 2 generous servings

Shrimp, Sausage and Grits

Course Entrée
Cuisine Cajun
Servings 2


  • 1/4 cup Ketchup
  • 1/2 tablespoon honey
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons white whole wheat flour
  • Pinch ground red pepper
  • 1.5 cups chicken broth
  • 1 3/4 cups milk or chicken broth or a combination of both
  • 1/2 cup quick grits
  • 1 teaspoon butter
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 teaspoons canola oil
  • 2 ribs chopped onion
  • 1/4 cup onion, chopped
  • 1 teaspoon garlic, minced
  • 1/2 pound smoked turkey sausage sliced in half lengthwise then in 1/4-inch slices
  • 1 pound uncooked shrimp peeled, deveined and tails removed


  • Combine first 6 ingredients to make sauce. Set aside. For grits, bring liquid, butter, salt and pepper to boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered about 5-7 minutes or until thickened. Stir occasionally. Remove from heat. For shrimp and sausage: In a large nonstick skillet, brown sausage in 1 teaspoon oil. Remove and keep warm. In same pan, heat remaining oil over medium heat. Add celery and cook 2 min. Add onion, cook for 2 more min. Add garlic and cook for 1 minute. Gradually whisk in sauce mixture. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Stir in shrimp and sausage. Cook on medium-low for 3-5 minutes or until shrimp turn pink. Stir frequently. Serve over grits.