Bar Americain's Gulf Shrimp and Grits

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I used this recipe along with Martha Newbit's recipe and here is my review:
I made this dish for lunch today and it taste great. I used the shells from the shrimp to make shrimp stock. I cooked the grits in the stock, I did not have any lemons so I was unable to use that ingredient. I did include a teaspoon full of minced garlic and italian seasoning, pepper, salt and cooked the 16/20 shrimp in the bacon grease. This dish was outstanding!! This is my 1st time tasting shrimp and grits and I am really glad that I made this dish. The grits were delcious. I only had 1 1/2 cup of cheddar , so I used a 1/2 cup of italian blend cheese along with and, I LOVED IT!! grits were nice and cheesy, smooth. Shrimp were plump and juicy. Bacon was crispy and the shrimp mixture poured into the grits seasoned it just right for me. I am a fan!!! Thank you for the recipe.

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Very tasty. Makes for a very hearty meal. We only used about 1/3 of the bacon he suggested because I forgot to pick up more at the store and it was still really good. We also added about 1 1/4 to 1 1/2 cups cheese to make the cheese taste come through more. Shrimp stock is super easy to make so I definitely suggest simmering the shrimp peelings to make the stock as other people suggested.

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Penzey's makes a wonderful seafood soup base that can be used instead of water. If, however, you want to make your own shrimp stock, just take all the shells and stuff from cleaning the shrimp and simmer it for a few minutes. Penzey's is easier, and then you can use it for lots of other things like making shrimp scampi or put some into soup.

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I made the other guy's shrimo & grits recipe first, and that was a mistake. It had too much Cajun spice which overwhelmed the dish. Then I made Bobby's recipe a week late and my family thought it was delicious. This one is pretty good, though not traditional.

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I've been seeing a lot about "Shrimp and Grits" lately so I decided to try my hand at making it. I liked Bobby's recipe because it didn't really use grits, I never really liked grits even though I grew up in Kentucky. The "grits" in this recipe is more like polenta. I used a coarse stone ground yellow corn meal, 4 cups of shrimp stock from bouillon and 1 cup of plain water because it gets thick toward the end. If you use the stock don't add salt to it. I also substituted sharp yellow cheddar cheese for the white. I thought that just seasoning the shrimp with salt and pepper was bland, I generously sprinkled on some of Emeril's essence. You also need to cook the corn meal much longer than 15 or 20 minutes and you certainly need to stir it more than "every few minutes", you need to constantly stir it for about 45 minutes. Your taste will confirm when it's done. Lastly, eat it all when you make it, it really does not warm up very well, the grits will not be nice and creamy, more like lumpy and sticky.

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I noticed the ingredients list contains shrimp stock, but only water is listed in the directions.
In this Throwdown episode, the shrimp stock is what was used to cook the grits.
Fish stock or fish boullion is also readily available at most markets, and will make a fine substitue for the shrimp stock if you don't have the time to make it ahead from scratch.

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I just made this dish! it was super easy and tasty. Two points - I HATE when recipes say salt and pepper to taste. Don't play games, tell me how much! Anyway, I followed the shrimp part to the letter, with 1/2 tsp salt and 1/2 tsp to 1 tsp of course ground black pepper. I used only one pound of shrimp. Now here's the kicker, do the grits from the other guy that was on throwdown. They are more cheesey and creamy - so use the heavy whipping cream and lots of sharp cheddar cheese. TASTY! It's a big hit when you serve it up hot!

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...this recipe was easy, though a multi step process. My only complaint is that th flavor of the chese didn't come through as much as I expected, so I'll be amping that up next time around. A couple of cavetas - watch the water/stock levels - I think I boiled away more than I thought when I started and had to add a bunch back to get the right consistency of the grits. Also, I don't think the recipe actually says what to do with the bacon when all is said and done, so I just sprinkled it on top as a garnish with the scallions. I must say that I added a bit of my own spin to it by seasoning the shrimp with Old Bay seasoning - I nice touch if I do say so myself... Oh, and don't skimp on the bacon on this - I splurged on extra thick and it was out of this world!

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I read an article by Bobby Flay published in a program for the Food and Wine Festival in Aspen a couple of years ago. He described the first time he had this dish and how much he enjoyed it. We serve it with two poached eggs on top. It has become a signature dish at our house for Sundays with Champagne. We love it!

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Delish!