Andouille Sausage and Jerk Shrimp with Cheddar Grits

• 2 cups Chicken Broth
• 1/2 cups Yellow Corn Grits
• 2 ounces, weight Reduced Fat Cream Cheese
• 1 cup Shredded Cheddar Cheese
• 1 pinch Salt And Pepper
• 2 whole Green Onion Stalks, Chopped
• 1/2 pounds Deveined And Shelled Shrimp
• 2 teaspoons McCormick Jerk Seasoning
• 2 teaspoons Olive Oil
• 1/2 packages (13 1/2 Oz. Size) Johnsonville Andouille Sausage, Sliced

1. For the cheddar grits: In a medium to large sauce pan, bring chicken broth to a boil Add grits and reduce heat to low.
2. Cover and let grits simmer for 7 minutes, stirring occasionally.
3. When grits have absorbed the liquid, add cream cheese, shredded cheese and salt and pepper to taste.
4. Stir mixture well, cover and remove from heat.
5. For the sausage and jerk shrimp: Place shrimp in a large plastic bag or mixing bowl and toss with the Jerk seasoning, making sure it is evenly coated.
6. Heat olive oil in a large pan over medium high heat.
7. Add shrimp and cook 3 minutes on each side or until shrimp is pink and tender.
8. Remove shrimp from skillet.
9. Add sliced sausage to skillet and let cook approximately 2 minutes on each side.
10. Remove from skillet.
11. To assemble the shrimp and grits, add a heaping serving of grits to shallow bowls.
12. Top with shrimp, sausage, chopped green onions, and additional salt and pepper.

chicken broth, grits, cream cheese, cheddar cheese, salt, green onion, shrimp, olive oil, sausage

Taken from tastykitchen.com/recipes/main-courses/andouille-sausage-and-jerk-shrimp-with-cheddar-grits/ (may not work)