IE 11 is not supported. For an optimal experience visit our site on another browser.

Sauteed Shrimp and Sausage with Cheesy Grits and Greens

Easy dinner idea: Sauteed shrimp and sausage with cheesy grits and greens
Grace Parisi/TODAY


Grits and greens
  • 2 tablespoons unsalted butter
  • 3/4 cup quick-cooking grits
  • 2 cups (packed) baby kale
  • 2 scallions, thinly sliced
  • Kosher salt and freshly ground pepper
  • 3 cups water
  • 1 cup (3 ounces) shredded sharp cheddar or Monterey Jack
  • Sauteed shrimp and sausage
  • 12 ounces cleaned medium shrimp
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 6 ounces Andouille sausage or kielbasa, quartered lengthwise and thinly sliced
  • ½ cup dry white wine
  • 1 tablespoon unsalted butter
  • Chef notes

    When I have to get dinner on the table ASAP, I’ll spring for cleaned and deveined shrimp—on average, they’ll cost about $2 – $3 more per pound. A dish that comes together as quickly as this shrimp and sausage sauté (and can overcook in a nanosecond) needs a little advanced planning. Be sure the side is done and your table is set!

    These grits and greens are perfect for that -- they're ready in a fraction of the time it takes to traditionally make either. Baby kale, tender and virtually prep-free, is briefly sautéed and then stirred into cheesy quick-cooking (NOT instant) grits. The result is silky smooth and creamy with just a hint of bitterness. If kale isn’t your thing, baby spinach or arugula is a fine swap.  

    RELATED: 30 days of easy dinner ideas


    For grits and greens:

    Melt 1 tablespoon of the butter in a medium saucepan. Add the kale and scallions and cook over high heat, stirring, just until wilted, about 2 minutes. Transfer to a cutting board and coarsely chop.

    Add 3 cups of water to the pot and 1 teaspoon kosher salt and bring to a boil. While stirring, add the grits in a steady stream and bring to a boil. Cover and cook over low heat, stirring occasionally, until thick and tender, about 5 minutes. Off the heat, stir in the remaining butter and cheese, then fold in the greens. Season to taste and serve. 

    Grace Parisi/TODAY

    For shrimp and sausage:

    In a medium bowl, combine the shrimp, garlic, paprika, and 1 tablespoon of the oil. Season lightly with salt and pepper.

    Heat the remaining oil in a large skillet. Add the sausage and cook over high heat, stirring occasionally, until browned in spots, about 3 minutes. Add the shrimp mixture and cook over moderately high heat, stirring occasionally, until the shrimp are pink and curled and nearly cooked, about 2 minutes. Add the wine, bring to a boil, and cook until slightly reduced, about 2 minutes. Off the heat, add the butter and swirl until melted. Serve right away.