Surf and Turf Grits: A Smoky Southern Comfort Dish

Surf and Turf Grits is one of those dishes that hits you right in the feels. Imagine creamy, dreamy grits loaded with smoky sausage and juicy shrimp, all tied together with a bit of spice and a gooey cheese pull. I first whipped this up for friends on a lazy Sunday afternoon, and let’s just say it disappeared faster than a cold beer on a hot day.

This smoky Southern comfort dish is not just a meal; it’s a way to bring folks together and share some good vibes.

What I love about Surf and Turf Grits is how it combines so many flavors and textures. You’ve got the richness of the cheese and the grit’s creaminess, contrasted with the savory notes of the sausage and shrimp. Plus, it’s quick and easy to throw together, making it perfect for a weeknight dinner or a weekend gathering.

Trust me, you’ll want to add this one to your regular rotation.

Ingredients & Tools You’ll Need

For this dish, you’ll need some key ingredients that come together beautifully. You’re looking at half a pound of smoked sausage, peeled shrimp, and diced ham. These proteins bring that irresistible smoky flavor that’s essential for this recipe.

Toss in some diced onion and green bell pepper for that savory crunch, and don’t forget garlic – it’s a must for that aromatic base.

You’ll also need quick grits, milk, and water to create that creamy texture. A good handful of shredded cheese is essential for that melty goodness. And let’s not forget the Cajun seasoning, which brings a little kick to the party.

Grab a Dutch oven, a stirring spoon, and you’re all set to make some magic happen in the kitchen.

How To Make It

Alright, let’s dive into how to whip up these Surf and Turf Grits. The process is pretty simple, and you’ll be savoring every bite in no time. First, we’ll prep our ingredients to make cooking smoother.

Preparation

Start by slicing your smoked sausage into those nice half-moon shapes. Dice up the onion and green bell pepper, and chop your garlic so it’s ready to go. I like to have everything prepped before I start cooking because it keeps the flow going and makes the process way more enjoyable.

It’s all about getting those flavors mingling, so let’s make sure we’ve got our bases covered.

Once everything’s prepped, it’s time to heat things up. In your Dutch oven, pour in some olive oil and let it warm up over medium heat. When it’s nice and hot, toss in your sausage, onion, bell pepper, and ham.

You want to cook these until the veggies are tender and the sausage is beautifully browned. That’s when the magic starts to happen.

Cooking

Now that we’ve got that base going, it’s time to bring in the liquids. Pour in the water and milk, and crank up the heat until that mixture starts to boil. Once it’s bubbling, stir in the grits along with your Cajun seasoning, salt, and pepper.

Here’s where most recipes go wrong: they don’t let the grits cook long enough. Cover it up, reduce the heat to low, and let it simmer for about five minutes until those grits are tender and creamy.

Next, add in your shrimp and cook for another three to four minutes. You’ll know they’re ready when they turn that lovely pink color and curl up just a bit. Stir in the shredded cheese, diced green onions, and a splash of hot sauce for that extra kick.

Mix it all together until the cheese is melted and everything is well combined. You’re in for a treat – just wait until you see that cheesy goodness!

Serving & Variations

Serving this dish is all about presentation and customization. I like to top mine with a few extra green onions for a pop of color and freshness. Pair it with a crispy side salad or some crusty bread to soak up all that creamy goodness.

And if you’re feeling adventurous, try adding some diced tomatoes or a sprinkle of smoked paprika for an extra layer of flavor.

A common consensus among home cooks is that letting the grits sit for a minute after cooking really enhances the texture. It allows them to thicken up just a bit, making every scoop even more satisfying. And if you have leftovers, don’t worry!

They reheat beautifully. Just add a splash of milk when warming them up to bring back that creamy texture.

Wrapping Up

So there you have it – Surf and Turf Grits that’ll impress your friends and family without breaking a sweat. This dish is all about those comforting, smoky flavors and the joy of sharing good food with loved ones. Give it a try, and I promise you’ll be adding it to your go-to meals in no time.

Recipe created by CookinWithBabe for Trust Me Try It.

Surf and Turf Grits: A Smoky Southern Comfort Dish

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

• 1/2 lb. smoked sausage, cut in half moons
• 1/2 lb. Shrimp, peeled and deveined
• 1 cup diced ham
• 1 medium yellow onion, diced
• 1/2 green bell pepper, diced
• 2 cloves garlic, chopped
• 1 1/2 cups quick grits
• 2 cups milk
• 3 cups water
• 1 cup shredded cheese
• 3 green onions, diced
• 1 tbsp. Cajun seasoning
• Salt & pepper to taste
• 1 tsp. Hot sauce
• 1 tbsp. olive oil

Instructions

• In a Dutch oven, heat the olive oil over medium heat.
• Add the bell pepper, onion, ham, and sausage, and cook until the vegetables are tender and the sausage is browned.
• Stir in the garlic and cook for 1 minute, or until fragrant.
• Pour in the water and milk and bring the mixture to a boil.
• Stir in the grits and seasonings, then return to a boil.
• Cover, reduce the heat to low, and simmer for 5 minutes, or until the grits are tender.
• Add the shrimp and cook for 3-4 minutes, or until the shrimp are pink and fully cooked.
• Stir in the cheese, green onions, and hot sauce until the cheese is melted and everything is well combined.
• Serve immediately and enjoy!