Shrimp and Grits

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups water
  • Salt and pepper
  • 1 cup stone-ground grits
  • 3 tablespoons butter
  • 2 cups shredded sharp cheddar cheese
  • 1 pound shrimp, peeled and deveined
  • 6 slices bacon, chopped
  • 4 teaspoons lemon juice
  • 2 tablespoons chopped parsley
  • 1 cup thinly sliced scallions
  • 1 large clove garlic, minced
Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.


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4.7 134
The chefy suggestion or insistence that stone ground grits are superior to regular supermarke grits is bogus. Simple quick grits work as well and even better in this simple tasty recipe. The only ones I would stay away from are instant grits. Otherwise K.I.S.S.<br /> item not reviewed by moderator and published
not bad..  mine is better.. I take more time with the grits.. My <b>habanero</b> &amp; cheddar grits are possibly the best ever.. And then I make a chipotle and shrimp mixture that really goes with the grits.. So... sorry Flay.. #Iamdjango item not reviewed by moderator and published
This recipe would go good with 3 Minutes Grits.  The best Grits in the whole wide world.  item not reviewed by moderator and published
I made this for friends and everyone loved it! the only thing I did differently was use chicken broth instead of water and season the shrimp with some old bay and chef p seafood magic for a kick. Excellent! item not reviewed by moderator and published
This recipe is rather plain and needs the addition of heat and a roux sauce. item not reviewed by moderator and published
I tweaked this a bit. I used Dubliner cheese and sauteed the shrimp in garlic and Old Bay. item not reviewed by moderator and published
I made this today and it was superb! My family loved it! item not reviewed by moderator and published
My husband really enjoyed this. The shrimp do need some seasoning though, and I would add some heat next time item not reviewed by moderator and published
Made this for a special birthday dinner for my boyfriend. We loved it. Delicious and so easy to prepare. Paired it with roasted brussel sprouts. Thank you, Bobby Flay. This will be a go-to recipe for us in the future! item not reviewed by moderator and published
I had all ingredients except the cheddar cheese. I did have some left over rotel and velvetta dip. I added that to the pot and it was scrumptious! item not reviewed by moderator and published
This is easy and quick. I followed the reviews and added some jalapeño (can't believe a recipe from Bobby Flay wouldn't have jalapeño) and sprinkled the shrimp with old bay seasoning when cooking them. The cheese I cut back and used both parmesan and cheddar. Think the parmesan did make the recipe pop. Also added some cream for some richness. Going to try it out on some of my Southern friends to see what they think. item not reviewed by moderator and published
Very good and quite easy to make. Better than mine but if you tell anyone I will deny ever having said that! item not reviewed by moderator and published
Amazing. item not reviewed by moderator and published
This is an excellent recipe. My husband said it was better than any he has had in Charleston which is a real complement since we've had some great shrimp and grits there. I added a few things to the dish since I had them on hand. I added some chopped red bell pepper, a small jalapeño, Cajun seasoning on the shrimp, and since I had no scallions I substituted shallots. I will definitely make this again. item not reviewed by moderator and published
Great recipe! I added old bay seasoning to shrimp and boursin garlic and herbs cheese spread to the grits. My husband loved it, this recipe is a keeper. Thanks again Bobby Flay! item not reviewed by moderator and published
This is wonderful! My husband, who rarely cooks,made it with only some help and it was very good. item not reviewed by moderator and published
Yum, made it as is and it was delicious! item not reviewed by moderator and published
Good recipe. We don't care too much for sharp cheddar, so we used half mild and half medium cheddar in the grits and it still had a great cheese flavour without being to overbearing. I think next time I might try broth instead of water, as well. The shrimp was good, but kind of mild. Next time, I think it would benefit from more onion and some pepper flakes. item not reviewed by moderator and published
Change nothing. This recipe is absolutely perfect as is. Clearly written with amazingly balanced flavors. item not reviewed by moderator and published
This was excellent. My husband picked up the ingredients, prepared the meal and we are now looking forward to more..... item not reviewed by moderator and published
This is a very easy recipe anyone can make this!. The shrimp came out plump and juicy and the grits were very thick and creamy like I like them. MMM MMM Good!!! I would recommend this to everyone!!! item not reviewed by moderator and published
This recipe was absolutely delicious! So easy, especially if you prep everything before you start cooking, as it comes together quickly. I did sprinkle a little "essence by Emeril" seasoning on the shrimp before cooking them. I had some shiitake mushrooms and sauteed them separately then added to the shrimp at the last minute. Can't wait to make this again-next time for guests. item not reviewed by moderator and published
5 star home cooking, yummo!!! item not reviewed by moderator and published
This recipe is great! I've made this for a few family get togethers and they keep requesting it! Although it's hard to find stone-ground grits in this area it is worth the search. item not reviewed by moderator and published
Awesome!! Sometimes I just make the shrimp and serve it over rice. This recipe is perfect just the way it is. item not reviewed by moderator and published
My goodness.... This was the BEST shrimp and grits I have ever eaten. I did add some Cajun seasoning to the shrimp but otherwise... made exactly as per recipe. WOW. Incredible!!! Thanks Bobby Flay :) item not reviewed by moderator and published
OMG I couldn&amp;#39;t stop eating this stuff!! It was a gourmet meal. I&amp;#39;d never made this dish before and Tyler&amp;#39;s was a great recipe to choose, however I did make some changes to accommodate what I had on hand. I crumbled the bacon and used a little in the broth, cooked the rue a long time to darken it and sautéed the onion and garlic in it with 1/4 finely chopped green pepper. Since I didn&amp;#39;t use sausage I added about a tsp of Tabasco for flavor and heat. I found that leaving the shrimp in the broth for a while on med-low helped the flavor of the shrimp. For the grits I used cornmeal, but instead of cream I used the rice milk I had on hand and shredded cheese. Then water to thin since we didn&amp;#39;t eat it right away. item not reviewed by moderator and published
Oh, my... This is not a low fat dish but it is soooo worth it. I'll be making it again and maybe a e slightly healthier version. I did use half chicken stock and half 1% milk to make the grits. The grits alone would be yummy for breakfast and I'm not much of a fan of grits. I was sad when High Cotton closed down near us (restaurant. Now I can have shrimp and grits when ever I want! item not reviewed by moderator and published
Amazing. I used quick cook grits and chicken broth. I don't see how this could be any better. It was so good, and not too rich for our tastes. Can't wait to make it again. Oh, I halved the recipe for the two of us with no issues. item not reviewed by moderator and published
I loved this. I did use chicken stock instead of water for the grits, and I think I had a bit more shrimp than called for. It was excellent, but very, very filling. I can't say anything bad about this recipe. Personally, I think I will cut down on the amount of grits next time. Just a note--I stored the leftover shrimp separately from the grits. The shrimp mixture makes a mean salad topping the next day. item not reviewed by moderator and published
Excellent! Followed the recipe exactly. Very easy and very flavorful. Will definitely be making this shrimp and grits dish again. Thank you! item not reviewed by moderator and published
Amazing! I adhered to all the directions and ingredients, except I added a little more lemon juice and some white wine to the sautéed mixture. So easy, quick, and delicious! I will definitely be making this again! item not reviewed by moderator and published
Excellent, tasty recipe! Unfortunately, I could not find stone ground grits so I settled for quick cooking grits. To make up for that, I used shrimp stock instead of water in the grfits. I used the shrimp shells to make a stock. It was well worth the time. This is certainly a keeper recipe. item not reviewed by moderator and published
Have made this several times and love it, so does my Yankee other half who never had shrimp and grits till if ixed it for him the first time. item not reviewed by moderator and published
Did not change a thing about the recipe: it was quick to prepare and absolutely delicious. item not reviewed by moderator and published
Absolutely delicious! I used chicken broth, instead of water, to add depth and a dash of creme fraiche to the grits but followed the rest of the recipe exactly. Definite keeper! item not reviewed by moderator and published
I thought this was a really great, basic recipe. I made it my own by altering it a bit ... First, I made the grits with chicken stock instead of water, and then I added a splash of cream before I added the cheese. They were, honestly, the best grits I have ever eaten. I cooked and drained the bacon and, in the grease, I sautéed onion, bell pepper, and mushroom before adding the shrimp. Then I added the garlic and lemon juice. After cooking for a minute, I removed everything from the pan and added a bit of flour and half and half to make a cream sauce. Finally, I mixed the veggies and shrimp into the cream sauce and served it over the grits. It turned out GREAT!! My husband, who has eaten at many places throughout the south, had two plates and even had it for breakfast the next morning. In my house, that is the best kind of compliment when it comes to cooking!! I thought this was a good recipe that allowed me the opportunity to play with it a little. item not reviewed by moderator and published
I'm not sure what motivated me to make this tonight - I'm really not a huge fan of grits, but I did have everything on hand - including some local stone ground grits that I preferred not to waste. Wow! This recipe is simply excellent and amazingly easy. I was pressed for time but had dinner ready (including peeling the shrimp in under an hour. The only thing I did differently was to add a bit of cream into the grits at the end. I thought the lemon and parsley touches were especially nice. This is dinner party good! item not reviewed by moderator and published
follwed the recipe and it was excellent! item not reviewed by moderator and published
This is a delicious and easy recipe for shrimp and grits. To give the grits more depth, I simmer the shells from the shrimp for about an hour and use this liquid with the grits instead of plain water. Yum. item not reviewed by moderator and published
Followed recipe exactly. It was easy and absolutely delicious! I am a true G.R.I.T.S. (Girl Raised In The South girl and I loved it. My teenage daughter did as well. Highly recommend!! Leftovers for breakfast in the morning! : item not reviewed by moderator and published
This is the best Shrimp and Grits ever, better than any restaurant and you can tweak the recipe if you want. AWESOME!!! item not reviewed by moderator and published
Not a huge fan of grits personally, but the family loved them, and with the bacon, onion, parsley mixture added to the fork, really good. I replaced 1 1/2 cups of water for the grits with chicken stock. item not reviewed by moderator and published
I love it. Everybody loves the shrimp, and the grits are delicious. Sometimes I brine the shrimp beforehan, so they don't get rubbery. item not reviewed by moderator and published
Yummy, interesting dish. I'd never had shrimp and grits before, but I know I'll be making it again now! I omitted the butter, and didn't miss it - still came out very rich w/ all the cheese and bacon. In addition, I sauteed finely chopped jalapenos and Anaheim peppers from my garden w/ the shrimp (probably inspired by the picture of Mr. Flay, haha. Definitely added a nice punch. item not reviewed by moderator and published
This was a fabulous recipe! The bacon made it just perfect. Definitely DO NOT leave it out.The combination of flavors danced on your tongue and didn't overpower the shrimp at all. The tomatoes that another person added sounds yucky! We followed the professional cook's recipe exactly and were thrilled with this creamy, cheesy, bacon-y and shrimp grits comfort food. Can't wait to serve it again! item not reviewed by moderator and published
This was an easy &amp; quick receipe...especially if you do your prep the night before. I follow some of the direction but altered it too. I roasted grape tomatoes cut in half seeds removed w/ olive oil &amp; cajun seasoning in closed aluminum foil in toaster oven baked 450degrees. I cut up my green onions, parsley, diced little less than half green bell pepper, put in small bowl added cajun season w/ lemon juice &amp; olive oil let marinate overnight. I thawed out precooked shrimp season it w/ same for veggies let it marinate overnight. I used chicken stock &amp; water for the grits &amp; Wisconsin Extra Sharp cheddar cheese &amp; dash of evaporated milk to grits. I sauteed the veggies in &amp; "i can't believe its not butter" added little corn starch &amp; spoon of heavy cream to make a rue sauce, added the precooked shrimp for 10 seconds then pour all in the grits... YUMMY , oh I left the bacon out, glad I did because I didn't want the shrimp taste to be over powered. item not reviewed by moderator and published
Bacon *ruins* it--do it authentic and healthier and better without the bacon and the dish is fab! : item not reviewed by moderator and published
If you start to cook grits in COLD water,milk,cream,ect. the grits will not be lumpy and cooking time is about 10 min. for quick cook grits.Stir to get all water incorporated. item not reviewed by moderator and published
Fantastic meal. I made the bacon so it was still chewy, and I used sharp cheddar for the grits. I will make this again for our next dinner party. item not reviewed by moderator and published
We made this again tonight. It's so easy and has great flavor. It's a hit with our house. I don't change a thing. Thanks so much. item not reviewed by moderator and published
This was delicious and quick! I used polenta instead of grits (more flavor and quicker. I also used turkey bacon fried in a little cooking oil. Will definitely make this again and again! item not reviewed by moderator and published
Spectacular, never even had grits b4, but it sounded yum! Followed recipe to a "T" and I will make this again' . Enjoy and make for company!!! item not reviewed by moderator and published
Awesome!! My grocery store only had instant grits, used chicken stock instead of water. Was out of bacon, so I can't imagine how much more delicious this will be next time! item not reviewed by moderator and published
I have made this recipe several times for guests to rave reviews. It is so easy and quick when you do the prep work beforehand, as it comes together quickly. Living in Georgia and having access to local shrimp makes this dish even more delicious. It's a winner. item not reviewed by moderator and published
Sooo good! This is a new family favorite! Couldn't find regular grits so used instant instead and it turned out fine. For company, I used large shrimp instead of small ones and served it on a separate platter. Outstanding! item not reviewed by moderator and published
Outstanding! However, I did not create the identical recipe. I read some reviews and made some changes. I did make the grits in a shrimp stock. I made the stck from the shrimp shells added to it some cajun seasoning, kosher salt and pepper. Boiled it about 30 minutes and strained out the shells, legs, etc. There were somecomplaints about the dish being greasy. So after I cooked my bacon I poured most of the grease out of the pan before adding the shrimp. I left all the good burned up bacon bits however. After putting the shrimp in the pan, I seasoned with some cayanne pepper to taste and cajun seasoning. Then added all the other ingredients. At the very end I added one fresh diced tomato. Gave it great color balance and flavor. Man, its was great. Rich-yes. Greasy-no. Give it a shot. Also thought this would be a good recipe for camping if everything was prepped ahead. item not reviewed by moderator and published
out of sight. it came out great. the only thing different that was dome was i mixed two cheeses sharp and Monterey jack and i put some cayenne pepper in while the shrimp was being made. item not reviewed by moderator and published
Not spicy at all (should have known - no spicy ingredients. Very heavy and kind of boring. I was surprised because I usually like Bobby's recipes. On second glance, this recipe shows Bobby's picture but is by Martha Nesbit, whoever that is. Definitely won't be making this again. If you're looking for that Southern/Cajun flavor, look elsewhere. item not reviewed by moderator and published
Superb! I live in northern Maine and the only type of grits I could find was the 5 minute variety. Would the recipe be different if I could find stone ground grits? Also, has anyone tried adding peas? item not reviewed by moderator and published
very tasty, we also added chopped sun dried tomatoes to grits. item not reviewed by moderator and published
I made this with yellow grits. Very easy to make with fantastic results. This one is definitely a keeper. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is an excellent tasting dish.. Like everyone knows the trick to good grits is making sure there are no lumps.. item not reviewed by moderator and published
I had never had shrimp and grits until I made them after watching Bobby Flay on FoodNation. I am so glad that I did because my husband now says that this is his favorite dish. Instead of using water for the grits, I used chicken stock to give the grits more flavor. I thought about milk with water, but that reminded me of how I had them at breakfast. Also, I sprinkled some Cajun seasoning on the shrimp and sauteed them in the bacon fat. I had everything except parsley. I will definitely be making this again. I also want to try it with andouille next time along with the shrimp. item not reviewed by moderator and published
It was perfect! Easy to make and delicious. Can't wait to make it again. item not reviewed by moderator and published
I have not tried this particular recipe yet. I love shrimp and grits, but in the summer, it seems a bit heavy. I was thinking that I might try it this way... Make the grits into a grit cake that you can brown on the flat grill after it's set. Add andouille sausage to the recipe and drizzle the plate with tomato coulis before plating. I think that might make it a bit more summery and lighten it up some. Going to try it and let you know! item not reviewed by moderator and published
This is the first time I ever made grits and it was really intersesting. I liked it. It was a little heavy with all that bacon and cheese and butter but it tasted pretty good. It's definitely something worth trying at least once. Thanks for the recipe! Oh, I also saw on the video of this dish, which isn't listed here, that the key to make this dish is to stir all the grits real well right in the very beginning, that way they don't clump up together later on in the cooking process. item not reviewed by moderator and published
This was wonderful, my whole family loved it! Will definitely make this again... item not reviewed by moderator and published
I personally found this recipe better on paper than in my bowl. My opinion may be faulty due to the fact that I used instant grits but I will share a few pointers I believe will step this up a bit (no offense Bobby). First I peeled my shrimp saving the shells to make a stock that I then used to boil the grits. Another mistake I made was thick cut bacon, my advice to anyone taking the time to read this, STAY THIN AND CRISPY! From there pretty much everything is the same but I diced some fresh jalepenos I added to the garlic, and onion mixture before adding the shrimp. As we dug in, our meal felt a tad heavy so I then diced a fresh tomato to sprinkled atop and freshen it a bit. For the most part Dinner turned out ok but I'm not sure how soon we will try to attemp this heavy, almost to greasy dinner... item not reviewed by moderator and published
FANTASTIC,EASY,WILL DO AGAIN! item not reviewed by moderator and published
Great recipe. Made shrimp stock by simmering the shells in the salted water for a few minutes. No fresh parsley or scallions. Didn't matter. Wonderful. The polenta, er grits, was a perfect platform for the shrimp. item not reviewed by moderator and published
The shrimp was phenom. I added everything in the recipe and thought it was not enough spice but it was perfect. Love the combination. Yummm! item not reviewed by moderator and published
Love Shrimp? Love Grits? You'll Love this recipe..... item not reviewed by moderator and published
This is so easy to make, I didn't measure the scallions, or parsley or bacon salt or pepper, I just did what I thought looked like the right amount and voila. . .DELISH!!! Delish, Delish! This is a delicious dinner and it was ready to eat from start to finish in one hour, including chopping and reading and cooking. I had it with broiled veges which pairs nicely b/c it is so rich. I also used one cup of 2%milk (in the place of one cup of water in the grits and I used the quick cook grits, make sure you stir them as they boil to make them creamy. I think if you are making this for two people you could probably use about half as much grits as I had a lot left over. However, I must say that cooking in bacon fat is not a usual for me, and I would love a healthier alternative. So Bobby Flay I challenge you to a healthy shrimp and grits recipe with the same amt of flavor. item not reviewed by moderator and published
turned out great!i used some green onion cream cheese &amp; velveeta. item not reviewed by moderator and published
I wanted to vote 4 1/2 stars, but there's no option for that. In any case the recipe is extremely easy, and the outcome was quite good. It's my first time making this type of dish and my first time ever making grits. But the recipe is extremely quick, easy, and quite good. I highly recommend it, and it will be a repeat for sure. Some hints: It's probably easier to chop the bacon prior to cooking it, but it's not really necessary. I chopped mine afterwards. It wasn't clear to me that the bacon was to be removed from the pan and the drippings used to cook the shrimp. But I finally figured it out. Experiment with different cheeses or even a few different varieties mixed together for a twist on things. If you use quick cooking grits, do not start them too early, or they'll be done far ahead of the shrimp. It takes time to cook the bacon, then the shrimp, and then saute them with the other ingredients. item not reviewed by moderator and published
This was very good, but incredibly rich. I loved the first three bites, and then felt sick eating the rest. Maybe, it should be a side. item not reviewed by moderator and published
Great dish ... we do it somewhat differently here... we add half and half to the grits (adds additional umph) and fold in the cheese but we make the grits thick, spoon them into a deep dish and cover with shaved Parmesan, after it sets (think grit cake), we warm, cut out two triangular pc's and place on plate spooning the shrimp over the top....(this recipe scales nicely with craw-fish as well)... our only problem is hunters wanting more bread to wipe the plate with... item not reviewed by moderator and published
Is there any combination better than bacon and shrimp (save for cod, perhaps)? And yes, you only live once! item not reviewed by moderator and published
Absolutely fantastic and very easy to make. item not reviewed by moderator and published
My husband and I both loved it! He isn't even a big fan of grits, but this is really tasty. I bought pre-cooked shrimp and just skipped to the end where you saute the shrimp with the garlic, bacon, etc. Came out delicious! item not reviewed by moderator and published
Great dish well worth the effort, good for breakfast or dinner item not reviewed by moderator and published
Fantastic!!! I had shrimp and grits for the first time last summer while visiting SC. I've been wanting to make them for my husband so he could try them too. The recipe is simple and easy to make. Basic ingredients. I loved it and my husband really enjoyed it too (and he's a picky eater). item not reviewed by moderator and published
This is a really good receipe. Took the suggestion and added the partial milk and it was fabulous. Remember to continually stir your grits its makes them really creamy. I also added andoullie sausage to this receipe which was an additional yum factor! item not reviewed by moderator and published
This was super easy to make and delicious!!! My husband and 3 year old son loved it! item not reviewed by moderator and published
Loved this! Used instant grits so the whole thing took about 15 minutes from start to eating. Delicious and quick - how can you beat that? item not reviewed by moderator and published
Nom nom nom... so tasty... i'm a huge fan of bacon and this ingredient was so key to making this flavorful and easy to make... love it! item not reviewed by moderator and published
The bacon in this recipe is key, I tried a few different recipes and thought that this one was pretty good. I inspired me to go off the grid a bit and try my own version Asian-style. Check it out at my blog www.cookeatlive.net . I recommend this one too. item not reviewed by moderator and published
I really liked this recipe. It was easy to make - I used 5 minute grits and used half water and half milk to give a little richness. I also used worcestershire sauce to finish once I'd put the shrimp and grits together in bowl. For me, it was delicious! I also sauteed some spinach in olive oil and used a little red pepper flakes and lemon to finish and a big hunk of cornbread - yummy! item not reviewed by moderator and published
This was fantastic with andouille sausage. Great recipe! Even my two year old son loved it (served his without the sausage). item not reviewed by moderator and published
It was good, but not 5-star material. Probably won't make it again. item not reviewed by moderator and published
Definitely a keeper! Adding the lemon gave it a little something extra special and yummy. My husband loved it, also. item not reviewed by moderator and published
This recipe simply cannot be beat. No need to make any changes at all. Incredibly delicious. Loved the lemon juice in it. item not reviewed by moderator and published
just made it. what piece of cake. followed the recipe to the letter. am almost afraid to think of the calories and fat in this one. oh, well!! you only live once. item not reviewed by moderator and published
Loved this easy recipe. I made it twice in the space of a month, which is really frequent for me. Followed it exactly, except for the second time I made this dish I nixed the parsley. I thought it overpowered the cleanness of the lemon cutting through the rich grits and bacon fat. I would highly recommend cutting out the parsley and just letting that lemon sing! item not reviewed by moderator and published
Loved this recipe! I didn't have the bacon so I used sausage instead. Then sprinkled "real" bacon bits on the grits at the end. It was incredible!! Served the dish with Kale and corn bread muffins! item not reviewed by moderator and published
Well, I was lookin' for something to make with the little bit of ingredients I had, this made an awesome and filling lunch! My husband cringed at the thought, but he really enjoyed it! Who would think to mix shrimp with grits. I didn't have any bacon, so I just used bacon grease to saute the shrimp, I also made a quick shrimp broth from the shells and cooked the grits in the broth...added extra flavor! Thanks bobby! item not reviewed by moderator and published
Great recipe that was easy to prepare. My friend saw the recipe and would love it, but she is allergic to shrimp. As a test I substituted a really thin chicken breast in place of the shrimp and it turned out great. I also used half cheddar cheese and half fresh grated parmesan cheese. This one is a keeper. item not reviewed by moderator and published
I've never been a big fan of grits, even growing up in the south. Recently, I was adventurous and tried shrimp and grits at a local cajun restaurant, and loved it. I decided to try making some on my own and this is the recipe that I found. My husband was skeptical, but in the end, loved this recipe! Not one single complaint from anyone at my house. HOWEVER, I couldn't find stone ground grits at my local Kroger, so I substituted 3 Minute brand grits. They worked just fine. item not reviewed by moderator and published
It seems that this review was meant for Tyler's Ultimate Shrimp and Grits instead of Bobby's recipe :) item not reviewed by moderator and published
so basically you changed the whole recipe? item not reviewed by moderator and published
LOL….. item not reviewed by moderator and published
You do realize you made an entirely different recipe, right? item not reviewed by moderator and published
Shrimp and grits is not Cajun. Think Charleston, low country cuisine. It's not intended to be spicy. item not reviewed by moderator and published

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