Total Recipe Yield: Serves 8
Portion Size: 6 ounces
Vegan: No
LO Vegetarian: No
Contains Pork: Yes
Contains Alcohol: Yes


  • 1 lb high quality breakfast sausage
  • 2 cups stone ground grits
  • 1 cup chicken stock
  • 2 tablespoons butter
  • 1 lb large shrimp
  • 2 cups grape tomatoes
  • 2 cups sweet green peas
  • 1/2 cup half and half
  • 1 1/2 cups shredded white cheddar cheese
  • 2 cloves garlic
  • 2 cups heavy cream
  • 1/2 cup sherry
  • 2 tablespoons butter
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar


  • Cook grits according to package directions, using 1 cup of chicken stock in place of 1 cup of water, add 2 tablespoons butter and shredded cheddar. Cover and set aside.
  • Cook and drain breakfast sausage over medium heat in a skillet. Stir in chili powder, cumin and sugar. Remove from pan and set aside.
  • In the same pan with sausage drippings, cook shrimp adding salt and pepper to taste. Remove from pan and set aside.
  • In the same pan, melt 2 tablespoons butter and sautè garlic, then add cream and cook over low to medium heat until thickened. Add sherry and salt to taste. Continue to simmer over low heat until thickened.
  • In a separate pan, cook green peas and drain. Stir in grape tomatoes and salt to taste. Cover and set aside.
  • To plate, add grits, top with shrimp, sausage, peas and tomatoes and cream sauce.