Shrimp and Grits

We're loving shrimp right now.  Especially when you buy it frozen at $5 a pound, whoohoo!  Give this one a try, even if you think you don't like grits (as my sweetheart thought before he tried this dish)!  It is killer delicious, relatively healthy (look for "Lite Polska Kielbasa" made by Hillshire Farms) and comes together so quickly.  You won't regret this one! 

1 Tbsp. canola oil

1 turkey kielbasa sausage, sliced into rounds

2 scallions, chopped

1 clove garlic, minced

8 oz. fresh mushrooms, sliced

Salt and black pepper to taste

1 lb. medium shrimp, peeled, deveined

1/2 c. low-sodium chicken broth

1/2 tsp. cayenne pepper

1/2 c. quick-cooking grits

1/4 c. shredded sharp Cheddar cheese

Heat oil in a large cast-iron skillet or sauté pan over medium-high heat until lightly smoking.  Add kielbasa; cook a few minutes, until lightly browned.  Add scallions, garlic, and mushrooms.  Season with salt and pepper to taste.  Cook until mushrooms are lightly browned, 3 to 4 minutes.  Add shrimp and continue cooking until shrimp are just pink and firm to the touch.  Stir in broth and cook another 3 minutes, until liquid has reduced by half and shrimp are fully cooked.  Meanwhile, cook grits according to package directions, salting generously.  When thick and creamy, add cheese and season to taste with salt and pepper.  Divide grits and shrimp mixture among 4 bowls.