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Shrimp and Grits Recipe

Shrimp and Grits

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

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  • on July 24, 2012

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    Fantastic recipe! I trust Tyler Florence because he is from South Carolina and I am too. This is the kind of shrimp and grits I grew up eating. We always used sausage or bacon, but I love the sausage in this recipe even more. I used to use Quaker grits, but the last several years I've become convinced that Bob's Red Mill yellow stone ground grits/polenta are the best!!!!!!! I did have to thicken the sauce a bit.

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  • on February 19, 2012

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    Great recipe but you don't need all that liquid with the grits. I use plantation grits from SC and half the cream and still yummy.

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  • on July 05, 2011

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    I was looking for a new shrimp and grits recipe to try when I came across this one. Since I have yet to be disappointed with a Tyler Florence, I knew this would be a winner. I did make a couple of adjustments. I put a little tabasco sauce on the shrimp while I started on the grits (being from SC I only use Quaker. I also had some applewood smoked bacon on hand so I started that in the pan before the onion and garlic. Then I only used half as much andouille as listed in the recipe since my family doesn't like too much spice. Other than that I used the recipe as listed and it is great!

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  • on June 02, 2011

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    These were the creamiest grits I have ever had! I cut the andouille into almost minced-sized pieces as I wanted the shrimp to be the dominant factor. When plating, instead of mixing the shrimp mixture into the grits like the recipe says, I put the grits on the bottom of a big pasta bowl and then just ladled the shrimp mixture over. Absolutely delicious! I had to force myself to push the bowl away from me so I didn't make a total pig out of myself! You've GOT to make this shrimp and grits recipe! OUTSTANDING!

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  • on May 31, 2011

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    this recipe proves that even a yankee can cook shrimp and especially grits. However, the liquid level is half of what you actually need, so add two cups water, a little at a time until they are soft enough. I tried the grits to water ratio twice and found this to be true both times. the second time I used all water and added boullion, which would pass most restaurant guests. YUMMY!

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  • on April 25, 2011

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    Tyler Florence makes me look like a southern belle with this recipe. His recipes are foolproof and delicious. It may look complicated but if you aren't intimidated to make a roux then it's pretty easy. I did substitute whole milk for the heavy cream in the grits and I wasn't able to find stoneground white cornmeal so I used yellow instead. I love grits and I like them on the soft, runny side so I made 1 1/2 the grits recipe and used about a quart of stock. I only used 1/2 pound of andouille sausage instead of the 1 pound that the recipe calls for. I made this for Easter lunch for my family and everyone loved it. Once again, Tyler Florence produces a scrumptious dish that looks impressive but easy to make. Have you tried his meatballs with creamy polenta recipe? Another fabulous dish to try!

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  • on March 25, 2011

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    This recipe is amazing. I screwed up a few things the first time I made this recipe and it STILL turned out delicious.

    A few notes: When cooking the "grits", let the broth just come to a simmer when you add the corn meal. The first time I had the broth at a rolling boil, and when I added the corn meal slowly I had an instant thick clump of grits that couldn't possibly simmer for 10 minutes. And as a true southerner, the corn meal isn't so much like grits as it is a cross between mashed potatoes and polenta, but even so, whatever it may be, it's delicious. I wouldn't add any extra liquid to them because the sauce from the shrimp works nicely.

    As far as the shrimp and sauce goes, I added chopped green bell pepper with the onions, totally screwed up the roux the first time I made it, and again--still delicious. Will absolutely be making this recipe again.

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  • on March 05, 2011

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    This was delicious! I did have to use more than 2 cups of stock when I cooked the grits, but that may be because my corn meal wasn't "stone ground". It was just plain Quaker Oats white corn meal... otherwise it was delicious. The grits were extremely rich, though so I couldn't eat my whole bowl. But the shrimp and sausage mixture was divine!

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  • on January 21, 2011

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    This was DELICIOUS!! My husband has just gone on and on about it! Glad I made it with the corn meal instead of regular grits (which I also like. But the corn meal was so smooth and perfect! Great dinner!!

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  • on December 12, 2010

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    Super supper for sure! =

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