What's for dinner: Deep South Shrimp and Sausage with Spicy Cheesy Grits

Growing up in the South you better believe there was plenty of fried chicken, cornbread and collard greens on the table in my childhood.  But one thing that I've never had, to my knowledge, was grits.  Odd considering how popular they are in this area. 

I have seen many recipes calling for this and it never really spoke to me, until I saw this recipe.  Shrimp, hell to the yeah.  Smoked sausage, don't have to ask me twice baby.  And it's Weight Watchers!!! I thought it was about time I tried it.

I apologize for the lack of photos, but I've learned that when cooking alone with two kids running around, makes picture taking hard if not impossible.  I got three photos, one usable the others not so much when all hell broke lose and it was either burn the dinner to get the pics or skip them.  Maybe next time I'll get photos.

Anyway, the recipe....not so fab.  The shrimp and sausage tasty, but not OMG I cannot get enough.  The grits on the other hand, ick.  I don't know if it was a texture thing  or the fact I put less hot sauce because of the kids and the stuff had NO flavor.  Whatever it was, we doctored that stuff up and no matter what we did, it wasn't any good.  So...I'm Southern but I do not like grits, sorry folks.  The next time I make this, if I do again, I'll be using rice instead, and probably adding some lemon juice and parsley to the shrimp and sausage.

Deep South Shrimp and Sausage

Cooking Spray
3/4 lbs peeled and deveined medium raw shrimp
1 teaspoon Old Bay seasoning
1/4 teaspoon ground black pepper
1 cup refrigerated prechopped tricolor bell pepper mix
1 (6.5-ounce) link smoked turkey sausage, cut into 1/8-inc thick slices
2 garlic cloves minced
1/4 cup water

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add shrimp, Old Bay and pepper, tossing to coat.  Cook 3 minutes or until shrimp are done, stirring frequently.  Remove from pan; keep warm.

Return pan to medium-high heat.  Coat with cooking spray.  Add bell pepper mix; cook 2 minutes, stirring frequently.  Add sausage; cook 2 minutes or until lightly browned, stirring frequently.  Add shrimp mixture and garlic.  Cook 1 minute, stirring constantly.  Add 1/4 cup water; cook 30 seconds, scraping pan to loosen browned bits.  Remove from heat; let stand 2 minutes.  Serves 4 (serving size: 3/4 cup)

WW points: 3
Calories: 142
Fat: 3g
Protein: 19.7g
Carb: 7.6
Fiber:0.6g
Chol: 147 mg
Iron: 3.8mg
Sodium: 701mg
Calc: 48mg


Spicy Cheesy Grits

1 1/2 cup water
1/2 cup uncooked quick cooking grits
1/2 cup fat free milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon salt
3/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce

Bring 1 1/2 cups water to a boil in a medium saucepan.  Gradually stir in grits.  Cover, reduce heat, and simmer for 5 minutes.  Stir in milk.  Remove from heat; add remaining ingredients, stirring until cheese melts.  4 servings (serving size: 1/2 cup)

WW points: 3
Calories: 111
Fat: 2g
Protein: 5.1g
Carb: 17.5g
Fiber: 0.3g
Chol: 7mg
Iron: 0.8 mg
Sodium: 275mg
Calc: 113mg