Ingredients
- 2 cups low-sodium vegetable stock
- 2 cups skim milk
- 1 cup stone- ground grits
- 2 tbsp margarine
- 1 1/2 cups freshly grated pecorino cheese
- 2 spicy Italian sausages, casing removed
- 1 lb. large shrimp, shelled and deveined
- 2 tbsp iSpice WellnessTM Seafood Seasoning*
- juice of one lemon
- 2 green onions, finely sliced
Directions
Step 1
Bring vegetable broth and milk to the boil. Whisk in the grits and cook over medium-low heat, stirring frequently, until all liquid is absorbed, about 25 minutes. Finish grits with margarine and cheese, stirred in off the heat.
Step 2
Meanwhile heat a non-stick pan over high heat and brown sausages, breaking them up into small pieces with a wooden spoon.
Step 3
Pat shrimp dry with paper towel and toss with iSpice WellnessTM Seafood Seasoning.*
Step 4
Add shrimp to sausages and cook until bright pink, about 3-5 minutes. Finish with lemon juice, mix well.
Step 5
Serve grits topped with shrimp and sausage mixture sprinkled with green onions.
