Flaming Shrimp and Grits
Show: Good EatsEpisode: The Proof Is In The Pudding
Rate This RecipeRead users' reviews (12)
- Recipe categories: Grains, Grits, Cornmeal, Shellfish, Shrimp,
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Total Reviews: 12
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By Chuck9982
on April 07, 2012
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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.
By Mat L
Minnesota
on February 03, 2012
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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.
By Lenas Kitchen
CT
on January 14, 2012
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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!
By jen1214
Canton, MI
on November 13, 2011
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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.
By sipeswoman
granger, IN
on March 06, 2011
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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.
By rayredd_12745083
Douglasville, 49
on December 15, 2010
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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!
By johnel516_11721656
Piqua, OH
on September 25, 2010
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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.
By john_13050149
Saint Charles, 44
on August 04, 2010
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I cook all things Alton and this did not disappoint. Even my wife who dislikes grits enjoyed it.
By katir0504_10135687
Mt Pleasant, SC
on July 27, 2010
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We followed the recipe exactly and it was wonderful! This won't produce a gravy-like sauce, which some people in the South may expect out of Shrimp & Grits - but it's equally delicious!
By SheaGray
on December 17, 2009
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After watching this episode I'd been excited to try it. Finally got around to making and it and discovered I was out of Bourbon! Not to worry, I used Tequila instead and it turned out superb.
Another homerun by Alton.