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Ultimate Shrimp and Grits
Recipe courtesy Tyler Florence, 2007 Show: Tyler's Ultimate Episode: Ultimate Shrimp & Grits Overall User Rating: 
See this recipe on air Tuesday Aug. 26 at 3:30 PM ET/PT. |
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Excellent!!!
07/07/2008 at 10:43pm
User: SHERETA from bowie, MD User Rating:
I have been scared to make shrimp and grits and decided to try this recipe out. I am so glad that I did. I used 1 1/2 cup of milk and 1 1/2 cup of cream instead of 3 each. The grits turned out awesome. I also used spicy chicken Italian sausage since i don?t eat pork and they didn't have chicken andouille sausage. I couldn't find white cornmeal so i used yellow instead. The meal turned out great!!!!
Pretty good
07/06/2008 at 12:15am
User: Anonymous User Rating:
This recipe resulted in a pretty good meal, but they weren't the shrimp and grits like I ate on a recent trip to Charleston. The flavor actually reminded me a little of gumbo.
Please try this
06/28/2008 at 07:30pm
User: William from Rome, GA User Rating:
delicous and easy. One of the best things I've ever tasted. I will make this over and over. Very easy to make.
Shrimp and Grits
06/15/2008 at 03:52pm
User: Judith from Charlotte, NC User Rating:
this was the best shrimp and grits I've ever had!!! I fixed it for dinner and there were NO leftovers. Thank you Tyler.
FABULOUS!!
06/07/2008 at 07:59am
User: Barbara from Hanover, MD User Rating:
Love, love, love this recipe!! Even my husband who was quite skeptical about it, loved it! For the grits, I used 1.5 cups of grits and they came out perfect. The sauce with the shrimp and sausage is sooo good. Thank you Tyler!
This one is a keeper!
06/04/2008 at 09:14am
User: Mary Ann from Leland, NC User Rating:
It's amazing how much taste can come from such a simple recipe. I'm on the east coast of the Carolinas and even restaurants here miss the mark on the grits (too thin and watery). No so with this one...perfect. Plus, it makes an excellent comfort food. My husband made it while I was under the weather and he chose well. Since it is just the two of us, we refrigerated the leftover shrimp mix and just made more grits a day or two later. It was just as good. Why 4 instead of 5: We did swap a cup of cream for another cup of milk the second time around to cut down on the fat of the grits. We did not miss the extra cup of cream and I'm sure we'll push the line a little more the next time in order to try to make it a little healthier while not forgoing taste.
Knock your socks off!
05/25/2008 at 01:16pm
User: Anonymous User Rating:
Could not have enjoyed this more! Used some friends as guinea pigs, and well, I was printing off the recipe all night! The combination off grits was new to me, but wow, added just the right calm to what turned out to be a spicy one. (We added extra heat, just our taste:))
I felt like a chef!
05/22/2008 at 08:59pm
User: Anonymous User Rating:
I made this dinner this weekend for some friends. I followed the recipe and lo and behold, it turned out perfect! It was easy enough and was VERY good!
Shrimp and Grits
05/17/2008 at 09:40am
User: null from null, null User Rating:
Wow, Wow, Wow. Incredible. Like going to New Orleans without having to get on a plane. The grits were silky, delicious. Thank you for a new treasured family recipe.
Definite Southern comfort food
05/16/2008 at 11:59pm
User: Robyn from Monterey, CA User Rating:
I only gave this recipe 4 stars because because of the grits. The recipe said six cups of cream and milk to one cup of grits - wrong - I used four cups. Think the grits would have been better with two cups of broth and two cups of half & half or milk. We like our food spicey so I used more garlic, cayenne, and hot sauce. I had Italian sausage available and it was yummy with the shrimp.
Tyler...You Rock!
05/12/2008 at 03:12pm
User: Todd M. from St. Petersburg , FL User Rating:
I love your show, tried this recipe, and my friends raved about it. Just purchased your cookbook Tyler's Ultimate, and the recipe for Ultimate Beef Stew is just the best! Thank you for teaching me how to be a better cook! (I was not payed for this endorsement!) Peace! Todd R.
Kickin'!!!
05/04/2008 at 01:38pm
User: Beth from Schwenksville, PA User Rating:
One of the best things I have ever put in my mouth, bar none. I generally use fine white Mexican cornmeal to make the grits, and they come out perfectly. Also tastes good if you use smoked andouille rather than fresh, although that does make it a bit spicier. I make this all the time now. Thanks, Tyler!
Worth the Effort
04/22/2008 at 01:27pm
User: RaShonda from Marietta, GA User Rating:
Since I don't eat pork, I substituted the pork sausage for chicken sausage and this dish was great. The flavors were so powerful. I probably also added a bit more hot sause to kick up the heat. I had never cooked grits with cream but these had a very good texture.
country boy
04/13/2008 at 04:28pm
User: jerome from charlotte, NC User Rating:
slamming very tasteful
Very Filling!
04/02/2008 at 10:17pm
User: Anonymous User Rating:
Grits are super creamy, and the gravy adds a nice touch to the dish. Very filling and rich but absolutely delicious!
Easy and delicious
03/30/2008 at 12:29am
User: Christine from houston, TX User Rating:
This was a hit for brunch. It was absolutly delicious and so easy. The most time comsuming task was peeling the shrimp; but other than that it was very simple. The grits were so creamy, and the shrimp with the sausage and gravy was outstanding!
Absolutley Delish
03/28/2008 at 03:16pm
User: Miriam from West Allis, WI User Rating:
Recipe is easy to follow. These are some of the best grits, nice & creamy. :) The will be something I'll make on a regular basis.
Awesome Grits
03/28/2008 at 12:51pm
User: null from null, null User Rating:
This is the first time my husband and I tried grits and it was awesome. I was actually surprised at how much he liked it. I didn't have cream so I used 6 cups reduced fat milk for one cup cornmeal and it came out great... especially after adding about 1/3 cup grated parmesan cheese after the butter at the end. It tasted like a creamy polenta. I will definately be using this again.
Wonderful!!!
03/27/2008 at 12:51pm
User: Emily from Harahan, LA User Rating:
I enjoy Tyler's recipe and when I saw this Saturday, I decided I had to fix it this week. I too remembered him doing the andoullie first so that the onions could absorb some of the smokey flavor when they saute. The only change I made was with the grits. I felt that 3 cups of cream was a lot and I had never done ground corn meal, so I used Emeril's recipe for his cheese grits that go with his bacon wrapped shrimp. It was 1/3 of the cream, but it added white cheddar cheese which was a nice compliment. Loved it!
Fabulous
03/25/2008 at 02:20pm
User: Tamara from Aurora, CO User Rating:
Since I made this the first time, I keep getting requests to make it again and again. Wonderful recipe.
Grits proportion
03/24/2008 at 07:47pm
User: Anonymous User Rating:
A reviewer below said that it took 1 1/2 hours to get the grits to the correct consistency, not 15 minutes. 6 cups of milk and cream to 1 cup of grits does seem outrageous. I rewatched the episode and Tyler said to use 2 TWO cups of grits (he used an entire box). This makes a lot more sense. Awesome recipe, btw.
Great, dish, grits are very rich
03/23/2008 at 09:33pm
User: Anonymous User Rating:
The flavors are fabulous. The grits are very rich, however, made with 1/2 heavy cream. Next time, I will try making the grits with mostly chicken stock instead of cream. Otherwise, great dish I will use over and over.
SCRUMPTIOUS & EASY
02/25/2008 at 05:34pm
User: Anonymous User Rating:
This is SO easy that I was able to prepare it on my little sailboat with a 2-burner alcohol stove - served it at a post-raft up brunch - everyone raved & wanted the recipe! I added chopped portobella mushrooms to the saute, and I left out the cayenne pepper but did use about 6 drops of Tabasco. I was skeptical about using cornmeal, because we have ready access to grits, but it was much creamier than grits. I can't wait to make it again!
Mmmmm
02/08/2008 at 08:52pm
User: Anonymous User Rating:
It is rich and deep. I messed up some with the directions and it was still amazing.
Sooooo Good!
01/20/2008 at 12:45am
User: K from Baton Rouge, LA User Rating:
I absolutely loved this recipe. I made it for my husband and he was speechless. It was so full of flavor! I decided to make the grits like we'd normally eat them with just butter and salt, and I used regular quick grits. I thought his grits recipe might be a little too rich for our taste. The dish turned out beautifully.
Amazing
01/01/2008 at 06:02pm
User: Melissa from Cleveland Heights , OH User Rating:
This recipe is amaazing! Pretty easy although it takes a little longer then indicated. The taste is out of this world! Great for guests or family get togethers! Yum-yum!
The Best !
01/01/2008 at 09:47am
User: Anonymous User Rating:
I have made this several times and everybody including people who hate grits adore this meal.
Great!
12/31/2007 at 10:38pm
User: Anonymous User Rating:
mixed some polenta with the cornmeal, made it a bit chewier, which we like. fantastic flavors! definate keeper
Now this is Southern Cooking at it's best!
12/31/2007 at 09:04am
User: chris from athens, GA User Rating:
Very easy to make! Extremely flavorful! With the sausage, shrimp and grits made with cream it's the coastal South at it's finest! Very filling. Your eyes and nose will cause you to fill a bowl bigger than your stomach can handle!
Excellant
12/30/2007 at 06:31pm
User: Karen from Springdale, MD User Rating:
Very easy to prepare. Easy to find ingredients and the taste was great. I found the grits recipe exceptionally easy and it was very smooth and creamy. It was not difficult or extremely long to prepare as the previous reviewer found. The key is to add the grits to the cold cream/milk and whisk it in. Everyone loved it.
southern delicious
12/12/2007 at 02:09pm
User: betty from new orleans, LA User Rating:
Everyone from the south loves grits. We grow up on it. This is a "keeper" recipe.
seems to be Cajun Goodness
10/02/2007 at 05:32pm
User: Kelly from Schriever, LA User Rating:
Being from the South, I thought it would be like a stew but I added a little white wine and this tasted like a 10 star meal. Better than stew.
Will make often
09/01/2007 at 11:25am
User: Gayle from San Antonio, TX User Rating:
I've only recently come to enjoy grits but I didn't know if I would like these with just the cream and butter. I was pleasantly surprised. They didn't need anything more, although I can sure taste them with cheese. My only problem with the grits was they took a LOT longer than 15 minutes to get thick and creamy, more like 1 1/2 hours. A similar recipe by Emeril has them cooking for 2 hours. (?) The shrimp sauce was absolutely the best -- wonderful flavor, just the right amount of heat. I'm adding this to my menu for my personal chef clients.
Great
08/31/2007 at 09:17am
User: Paul from Oxford, CT User Rating:
Recipe is easy, the only thing is when I watched the show Tyler cooked the sausage first then added the onions and garlic. I made this twice the first time I didn't have grits so I put it over pasta(ziti). It was terrific. The second time my wife made it with polenta and it was still terrific.
Great Southern recipe
08/25/2007 at 01:41am
User: Robin from Los Angles, CA User Rating:
I substituted shrimp stock for the chicken stock. Why not? I had the shells after cleaning and de-veining the shrimp! The grits were a little too rich for me so next time I will just use whole milk and no cream. Everyone loved it, so I am happy!
Woooo - that's good!
08/08/2007 at 04:47pm
User: Debbie from Jacksonville, FL User Rating:
WOW!! Easy and delicious. My husband said the smells in our kitchen reminded him of being a kid in his grandmother's kitchen in Louisiana - this was absolutely a wonderful recipe. Easy to follow - easy to do - and wonderful when it all comes together. follow directions exactly - does NOT need any extra seasonings - perfect as written - YUM!!
one of the best
08/06/2007 at 07:37pm
User: DEREK from Lighthouse Point, FL User Rating:
This is one of Tyler's best recipes.
Down South Delicious!
08/06/2007 at 07:16pm
User: ninah from stockton, CA User Rating:
I prepared this meal for my husband and I, and let me tell you, it was sooooo good and easy to make! Thank you Tyler! I'll be browsing through more of your ultimate meals for more exceptional recipes!!
Ultimate Shrimp and Grits
08/05/2007 at 05:37pm
User: Michele from Lees Summit, MO User Rating:
This dish was awesome. The shrimp and sausage part of the dish was flavorful and was very easy and quick to make. The grits were amazing! My husband and I don't normally like grits, but these were rich and creamy, and perfect to serve the shrimp and sausage over. I will definitely add this to our list of favorites.
Tyler's Ultimate Shrimp and Grits
08/04/2007 at 11:56pm
User: Anonymous User Rating:
This is an amazing and authentic southern recipe. Highly recommended!
Unbelievable
08/04/2007 at 07:32pm
User: BETH from Schwenksville, PA User Rating:
This is without question one of the most decadent things I've ever put in my mouth. The grits are creamy and perfect, the spicy sausage paired with the sweet shrimp an amazing combination, and just so incredibly easy to make--stunning rewards for so little effort. This is one I'll make over and over. Thanks, Tyler--it's a winner!