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Shrimp & Grits with Smoked Mangalitsa Sausage

It's been on the blog before, for the Spring CSA, but we're bringing it back for summer because it's just so darn good!



  • 1 lb wild-caught NC shrimp

  • 1 red bell pepper, chopped

  • 1 bunch scallions, separate white and green parts and slice

  • 1 lb smoked Mangalitsa pork bell pepper and onion sausage

  • 1/2 - 1 Tbsp Bayou Burn seasoning (we get this seasoning blend from Lowes foods in Jacksonville) you can also use your favorite old-bay-type seafood seasoning or cajun seasoning

  • 1 Tbsp lemon juice

  • Zest of 1 lemon

  • 1 cup heavy cream

  • 1 Tbsp tomato paste


  • 1.5 cups stone ground old-fashioned corn grits (we used yellow)

  • 6 cups chicken broth

  • 1 cup milk

  • 1 Tbsp bayou burn/old bay/cajun seasoning


  • Sliced green parts of scallions

  • Grated Parmesan or Pecorino Romano cheese


  1. Cook the grits according to package directions using broth in place of water. Add the milk and seasonings when done.

  2. Sauté bell pepper and white parts of the green onions in 1 Tbsp bacon fat for 5 minutes

  3. Slice the smoked sausage on a diagonal and add to the pan, cook until golden brown

  4. Add shrimp and cook for 1 minute until they turn pink (do not let the sides start to curl or they will be overcooked!)

  5. Add tomato paste, cream, lemon zest and juice

  6. Season with 1/2 to 1 Tbsp Bayou Burn depending on how spicy you want the final dish to be

  7. Top with the green parts of the onion and grated parmesan or pecorino romano cheese

"So, Mr.Tipton, how could it take you five minutes to cook your grits, when it takes the entire grit-eating world twenty minutes?" - Vinny Gambini


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