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Lowcountry Shrimp and Grits with Vidalia Mustard Greens

Lowcountry Shrimp and Grits with Vidalia Mustard Greens
Photo by Howard L. Puckett

Ingredients

  • 2 (16-ounce) packages Kielbasa sausage sliced 1/2-inch thick
  • 2 cups freshly grated Parmesan cheese
  • 1 cup (4 ounces) shredded extra-sharp Cheddar cheese
  • 2 ½ pounds medium shrimp, peeled and deveined
  • 1 ½ cups chopped green onions
  • 4 garlic cloves, minced
  • ½ teaspoon salt
  • + 9 more ingredients
    • 6 cups chicken broth
    • ½ teaspoon freshly ground black pepper
    • 1/3 cup white wine
    • 2 cups quick-cooking grits
    • 1 to 2 tablespoons hot sauce
    • ½ cup butter, cut into pieces
    • 1 cup heavy whipping cream
    • 1 tablespoon butter
    • Vidalia Mustard Greens

Prepare Vidalia Mustard Greens. Meanwhile, bring broth to a boil in a Dutch oven; slowly stir in grits. Cover, reduce heat, and simmer 5 minutes or until done. Remove from heat; stir in 1/2 cup butter and next 3 ingredients. Cover and set aside. (If grits stiffen while shrimp mixture cooks, stir ...

View full recipe at My Recipes

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