Shrimp and grits with an Italian twist

Guests are Andy and Melanie Trittien

Shrimp & Grits in Vodka Sauce (Italianized Shrimp & Grits)


Grits – (or use prepared Polenta) – Prepare according to package before cooking shrimp, keep warm on stove until serving.

3 Cups Chicken or Vegetable Broth or Water

1 Cup Grits

½ Cup Grated Parmesan Cheese

Salt & Pepper to taste


Shrimp & Grits –

6 oz Italian Sausage

12 oz Peeled & Deveined Shrimp – tails off

1 pt. Cannizzaro Vodka Sauce




Brown sausage – crumbling but not too much (big pieces are great).  Once cooked through, remove with a slotted spoon on to a paper towel to drain.  Sautee shrimp in same pan (with the leftover grease from sausage) – for 2-3 minutes until pink.  Add 1 pint of Vodka Sauce.  Once it starts to bubble, serve immediately over grits.  

© 2018 WCNC.COM


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment