Bring vegetable broth and milk to the boil. Whisk in the grits and cook over medium-low heat, stirring frequently, until all liquid is absorbed, about 25 minutes. Finish grits with margarine and cheese, stirred in off the heat.
Meanwhile heat a non-stick pan over high heat and brown sausages, breaking them up into small pieces with a wooden spoon.
Pat shrimp dry with paper towel and toss with iSpice WellnessTM Seafood Seasoning.*
Add shrimp to sausages and cook until bright pink, about 3-5 minutes. Finish with lemon juice, mix well.
Serve grits topped with shrimp and sausage mixture sprinkled with green onions.
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