Shrimp and Grits

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The whole family enjoyed this dish. Kudos to Chef Irvine because my daughter (who is 15 months old is growing into a lil foodie absolutely adored this dish. I did serve her shrimp beforeputting in the butter because she doesnt like hot sauce. But she ate a nice hearty serving. Try this you wont be dissspointed.

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Made this today and I have a couple of serious problems with this recipe. First, the five cups of liquid (2 cups of cream, 3 cups of chicken broth is not nearly enough for 2-1/2 cups of raw grits. The box recommends 1/4 grits to 1 cup liquid, this is 1/2 cup grits to a cup of liquid. I added two extra cups of chicken broth and it was still almost too thick to stir in the cheese. Second, this makes WAY too much grits for the amount of shrimp. And one pound of shrimp for six servings is sort of stingy. I would increase the shrimp to 1-1/2 pounds, and cut the grits to 1-1/2 cups -- then you might come up with something good for six servings. My final evaluation of this recipe is that it's sort of bland. A sharper cheese than havarti would be an improvement. And by all that is holy, cut the butter in half, at least! A quarter pound of butter on 1 pound of shrimp? The poor babies are going to drown in grease! A heart attack in a skillet!

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Very easy and flavorful. This recipe turned out very well. I had to use white grits instead of the yellow as called for in the recipe. I did have to add a little more butter to the grits but that has never been an issue in my house. I think I will try this with Polenta next time and see what happens!

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This recipe is so easy and tasty. The only thing that I do differently is that I use shrimp stock to make my grits. Just adds another level of flavor, but this is still good with the chicken stock too. Unfortunately, you do have to already know how to make grits properly because his directions on the grits are wrong. You shouldn't add the cream until the grits are about 2 minutes from fully cooked, and you don't add the cheese until you remove the grits from the heat (the cold cheese cools and thickens the grits as you mix it in, and you can't have grits w/o butter not matter how much cheese you put in them (butter should also be added after removed from heat and while cold to also thicken. But how's littly boy from Britain to know that? It's forgivable since this is such an outstanding recipe otherwise.

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I'm sorry, but adding chicken stock to grits is just wrong, there's an odor that is just not appetizing. Non-stick pan, milk & heavy cream plus butter. Salt & pepper to taste. Cook at least 20-minutes.

I like Robert but this is not one of his best efforts.

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WAY too many non-quick cook grits for the grits recipe!!! I'm surprised no one else pointed this out! everything else was good, but a different recipe than what I remember for the show...

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This was a big hit when I made it this morning for my family. They said this will be their new favorite breakfast. Thanks. One question, how come you only have 3 recipes for this episode. In Dinner Impossible you had several recipes per episode and I enjoyed trying to re-create some of them. Can you give me your recipe for your Fried Green Tomatoes?

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I made this the other night and it was fantastic. It looked like something you would get in a 5 star restaurant. Everyone loved it.
I do wonder though why this recipe is differant than the one on the show.

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OMG!!! Fantastic!!! Made this instead of going out to dinner tonight and honest to Goodness I could not have gotten a better meal in any restaurant. My husband loved it too - and he is not easy to please. It's really not that hard either - it's all about fresh ingredients and quality. And of course a stick of butter and 2 cups of heavy cream never hurt!! Clearly not a weekday regular meal, as it's rather decadent, but it's a fantastic weekend dinner or great for a dinner party. I love that Chef Robert's directions are simple and easy to follow and that his food is SOOO great! Thanks Chef Robert! The only things I changed about the recipe was low sodium chicken broth. I find that salted chicken broth available in stores is just too salty. Homemade would be best, but I just never have time to make it. Make this for your next dinner party - you won't regret it!