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Pender Sausage, Shrimp and Grits



1 lb. medium shrimp, headed, peeled and deveined

1 cup Carolina smoked sausage, chopped

1 cup yellow corn grits

3/4 cup grated cheddar

1/2 large onion, sliced

1 garlic clove, finely chopped

1/2 cup chicken broth

3 tbsp butter

1 tbsp olive oil

2 cups water

2 cups milk


Black pepper



2 qt saucepan

Medium pan

Slotted spoon

Rubber spatula



Combine water and milk in saucepan.

Bring water/milk mixture to a boil over high heat.

Add 1 tbsp butter and 1 tsp of salt.

Whisk in grits.

Reduce heat to low and cover.
Cook for 5-6 minutes or until grits reach desired thickness.
Whisk in cheddar, parmesan, and 1 tbsp. butter and season with salt; cover and set aside.

Heat 2 tbsp of butter and olive oil in medium pan over medium heat.

Add sausage, stirring occasionally, until browned.

Remove the sausage with the slotted spoon and transfer to a paper towel-lined plate.
Add garlic and onions to medium pan and sauté over medium-high heat.

Add the shrimp to the pan.
Cook until bright pink on bottom side then turn once and cook till bright pink.

Remove shrimp to a plate with the slotted spoon but leave the garlic and onion.

Raise heat to medium-high and add the chicken broth, and continuously stir with rubber spatula.
Cook until broth reduces by half.

Reduce heat to medium-low.

Return shrimp and sausage to the pan and cook for 1 minute.



Divide grits between 4 bowls.

Divide cheddar 4 ways and sprinkle over grits.

Divide shrimp and other contents in the pan between the 4 bowls.

Drizzle sauce evenly over for bowls.



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