Flaming Shrimp and Grits

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I very much enjoyed the recipe. I apprciate that it doesn't include some of the other more traditional southern ingredients such as bacon and sausage. Neither was missed. The shrimp flambe process imparted a delicate, slightly sweet aspect to the shrimp, that was refreshing, yet not overpowering. The polenta turned out creamy and just cheesy enough without losing its core flavors. It served as a perfect bed for the subtly flavored shrimp. The recipe was quick and effortless to prepare and may just turn a few shrimp and grits naysayers into believers.

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I've never been a grits fan but this recipe was fantastic! I'll probably be making this several times per month.

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Easy and fabulous! We added in medium link sausage slices (Stripling's General Store, Cordele, GA. The grits were the best I've ever had! I recommend this to anyone - even people like me who don't really even like grits - I love them now : We're serving to guests tomorrow and they are true southerners so it will be a test of my skills. Thanks for a great taste treat!

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A family favorite. I make two batches - one with goat milk and sheep cheese for my wife since she is cow milk intolerant.

Rum and Jose Cuervo Black works well too if you run out of Whiskey.

The flaming aspect makes a nice show when cooking for company as well.

Simple recipe - great results.

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Super easy and tasty. Don't forget to whisk the grits because they will get lumpy. Finish by tossing the shrimp with Sriracha for some fusiony kick.

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Excellent recipe! I take the grits, cool it and roll it (just like you sometime see polenta, stor in fridge and cut 1" slices. Fry VERY slowly in a nonstick pan with olive oil/butter so the slices get a golden brown crust. Yummy!

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The polenta was great, and overall very easy. I think some Old Bay on the shrimp is a good tip. Another solid recipe from AB.

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My first time ever making grits so I went for Alton Brown sicne he has taught me so much about cooking. I made them for my Oscars party "True Grits and Shrimp" since it had liquor and grits together. It was the surprise hit of the party. I had to encourage folks to try, but did not have to encourage seconds. Will definitely make again.

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EXCELLENT! The dish is actually very easy to make, even if you have to peel the shrimp yourself, which is the biggest deal. Make sure not to let the milk and water scorch before adding the grits. I used yellow grits and a bit more cheese plus red pepper instead of hot sauce. I garnished with a very small handful of cheese and some chopped green onions.

I'm not sure, however, how much flavor you actually get from the whiskey. I think this might work just as well simply sauteing the shrimp in a bit of olive oil and lime juice. Another home run Alton!

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Love this I make it all the time. I add some Old Bay to the grits and I think this goes well with the shrimp.