Shrimp and Grits With Roasted Tomato, Fennel, and Sausage
90 mins (prep 30, cooking 60)
19 ingredients
4 servings
A delicious twist on the Southern classic. This recipe comes from Sean Brock, of Husk, in Charleston, South Carolina. Mr. Brock insists on using only ingredients found in the South and locally produced, where possible.

Categories:  pasta,-rice-and-grains , north-american , grains , main-dish , american , seafood , shellfish , shrimp , <-4-hours , southern-u.s. , one-dish-meal , time-to-make ,
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Serving Size (152.57 g)
Servings 4
Amount per Serving
Calories 169.58 Calories from Fat 167.76
% Daily Value *
Total Fat 18.64g 114.7%
Saturated Fat 6.31g 126.12%
Trans Fat 0.3g %
Cholesterol 20.45mg 27.26%
Sodium 92.79mg 15.47%
Total Carbohydrate 0.56g 0.75%
Dietary Fiber 0.02 g 0.3%
Sugars 0.22 g %
Protein 0.72g 5.78%
Vitamin A 233.24IU% Vitamin C 0.23mg%
Calcium 20.33mg% Iron 0.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plum tomatoes, freshly ground black pepper, large fennel bulb, white pepper, corn grits, coarse, white pepper, fresh lemon juice, large shrimp, breakfast sausage, fresh lemon juice, fresh parsley