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  • Writer's pictureTommy Centola

Change up usual surf and turf

Surf and Turf is often thought of as a steak with a seafood component. I want to change that misconception. Surf can be any seafood and turf any land animal meat. Shrimp and sausage is a perfect combination. You can often find this combination in gumbos and jambalayas.


Today, I want to share with you a couple of Surf and Turf recipes using these popular proteins. The first, Shrimp Gravy with Sausage over Cheese Grits, is straight from the kitchen. The second, Shrimp and Sausage Skewers, comes fresh off the grill. So collect your ingredients and Let’s head to the kitchen, or to the yard!


Shrimp Gravy with Sausage over Cheese Grits


Here’s a different take on the popular Shrimp and Grits. By including the sausage, another layer of flavor is added. The gravy also is great over mashed potatoes.


2 pounds raw headless shrimp

64 ounces seafood or chicken stock

2 tablespoon vegetable oil

1 pound smoked sausage, chopped

1 large onion, chopped

1 large green bell pepper, chopped

3 cloves garlic, minced

4 green onions, thinly sliced

2 tablespoons cornstarch

Creole seasoning

Cheese Grits, recipe follows


Peel shrimp, saving shells, devein and rinse. Set aside. Combine stock and reserved shrimp shells in a large saucepan over medium-high heat. Bring to a boil and simmer 15 minutes. Strain well through a fine mesh strainer, pressing shells down with the back of a wooden spoon to squeeze out and trapped liquid, discard shells. Set aside.


Heat oil in a Dutch oven over medium heat. Brown sausage; remove, leaving drippings in pan. Add onion, bell pepper, and garlic to hot drippings; sauté until sweated, about 5 minutes. Add reserved shrimp stock and stir well. Bring to a boil and simmer until mixture has reduced to about 3 cups.


Make a slurry by combining cornstarch with 2 tablespoons water; stir until smooth. Slowly add slurry to simmering stock while stirring vigorously. Simmer 2 minutes until thickened. Taste; adjust seasoning with creole seasoning. Add shrimp; return to a low boil and simmer until shrimp are fully cooked, about 3 to 5 minutes. Remove from heat and add green onions; stir well. Serve over hot Cheese Grits.

Cheese Grits


¾ cup Quick Grits

3 cups Water

¼ teaspoon Salt

2 Tablespoons Butter

2 cups Shredded Cheddar Cheese


In a medium saucepan, bring water to boil. Add the grits and salt. Stir well with a whisk. Reduce heat to medium-low. Cover. Cook for 5 minutes or until thickened. Remove from heat and stir in the butter and cheese. Keep covered until ready to serve.


Shrimp and Sausage Skewers


Here’s an excellent addition to any backyard cookout. Since the sausage is already cooked, you won’t overcook the shrimp waiting for the sausage to cook.


3 tablespoons curry powder

1 small container plain or lemon yogurt

1 pound large shrimp. peeled and deveined

1 large sweet onion

1 pound andouille


Combine the curry powder and yogurt together in a bowl that's large enough to hold the shrimp. Add the shrimp and mix to coat. Allow to rest, refrigerated, for at least 1 hour, but not more than 2 hours.

When you are ready to cook, preheat the grill to a medium heat.

Cut the onion in half through the root to the tip. Cut slices of onion about 3/4-inch thick; they shouldn't be any thicker than the shrimp. Cut the andouille to the same thickness as the onion.

Remove the shrimp and shake off any excess marinade. Wrap each piece of sausage in a ribbon of onion, skewer, then add a shrimp, snugging to around the onion and sausage as much as possible. Use small skewers with 1 shrimp. one onion and one sausage bite for appetizer serving, two to three per skewer for larger servings.

Grill for about 2 minutes on each side, taking care not to overcook the shrimp.


Shrimp is the most popular seafood. I find that even people who don’t eat seafood will sometimes eat shrimp.These two dishes give even those who don’t care for seafood and opportunity to enjoy a meal with seafood lovers. They can always just eat the sausage.

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