Chef Tee’s Shrimp and Grits
Serves 4 to 6
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes

  • 2 Tbsps. canola or vegetable oil
  • 3 cloves garlic, diced
  • 1 cup turkey or pork andouille sausage, cooked, cut into ¼-inch slices
  • 1 cup shallots, sliced
  • 12-to-14 medium raw shrimp, peeled and deveined
  • 1 cup tomatoes, chopped
  • 1 cup chicken broth
  • 1 cup green onions, chopped
  • 1 Tbsp. basil, chopped
  • 1 Tbsp. parsley, chopped
  • 4 Tbsps. butter (optional)
  • Salt & Pepper to taste
  • Old fashioned grits or polenta (follow directions on box, but don’t use all water; make sure 1/3 of liquid that instructions call for is milk)


  1. In large skillet, heat oil over medium-high heat.
  2. Add sausage, garlic, shallots; cook a few minutes.
  3. Add shrimp, tomatoes, green onions, chicken broth; simmer over medium heat 2-to-3 minutes (or until shrimps turn pink); turn off heat.
  4. Stir in butter until melted; stir in parsley, basil.
  5. Salt & Pepper to taste.
  6. Serve over grits; enjoy!