Shrimp and Sausage with Parmesan Grits

This is a Southern Living recipe that I altered slightly. I used red wine instead of white and parmesan cheese instead of asiago. We really enjoyed it and I plan to make it again soon.

Shrimp and Sausage with Parmesan Grits

1 -1/2 lb raw shrimp, peeled
1 tbsp butter
1 lb diced sausage
1 bell pepper, chopped
3/4 cups whipping cream
1/3 cup chicken broth
1/3 cup red wine
1/2 cup freshly grated parmesan cheese
1/4 tsp pepper
Parmesan Grits

Melt butter in a large skillet over medium-high heat; add sausage and pepper and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp and cook, stirring constantly, 3-5 minutes or until shrimp turn pink. Remove shrimp, sausage, and bell pepper from skillet.
Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly until cheese is melted. Stir in shrimp and sausage mixture. Serve over Parmesan Grits.
Yield: About 5 servings

Parmesan Grits

2 (14 oz) can chicken broth
3/4 cup uncooked quick-cooking grits
4 oz cream cheese, softened
1/2 cup freshly grated parmesan cheese
1/4 tsp pepper

Bring chicken broth to a boil in a medium saucepan over medium high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheese and pepper, stirring until melted.

Brown onion, sausage, and bell pepper in a large skillet. Then add shrimp and cook until pink.

Combine cream, broth, and wine and cook until thickened. Then add remaining ingredients:

Cook grits in chicken broth for about 15 minutes. Then add cream cheese and parmesan cheese:

The grits turned out to be creamy and delicious:

Serve the shrimp and sausage in bowls over the grits. Enjoy!