Fresh ingredients and easy prep.
Growing up in the north, it was not until after college when I moved to Charleston South Carolina that I came across this southern comfort dish. Now I order a bowl every time I see it on a menu!
While I love the richness of true buttery shrimp and grits, I substituted it for a simple seasoned polenta in this recipe.
Prep + cook time 1 hour 15 min.
I hope you enjoy my spin on this southern favorite! Please share your shrimp and grits recipes with me and let me know if you try mine. Cheers!
Ingredients
3 smoked sausages
2 doz raw shrimp
1 bell pepper (red)
3 green onions
4 polenta slices
2 handfuls of spinach
10oz bone broth
1/2 cup white wine
S + P
Directions
Simmer bone broth and white wine. Add chopped sausage, green onion, bell pepper and season with S + P. Let simmer on low for up to an hour.
Clean shrimp and add to a colander. Place colander over a boiling pot of water to cook shrimp. Add shrimp to the simmering broth.
Put olive oil (or butter) in a pan on medium heat, S + P and cook the polenta 3-5 min on each side to warm.
Place spinach on a plate, then polenta rounds, top with shrimp and pepper | sausage broth. Enjoy!
Quick Takeaways
Cubed prosciutto is a good substitute for the sausage.
You can substitute actual grits for the polenta for a more traditional dish.
If you are a pescatarian, leave out the sausage and up your shrimp.
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