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Shrimp and Grits Recipe

Shrimp and Grits

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (103)

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Average Rating:

Total Reviews: 103

Showing 91-100 of 103

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  • on November 13, 2006

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    I have tried shrimp and grits in many restuarants and also have tried several recipes at home. This is definitely my favorite. My husband and I really enjoyed it. It was not too heavy, and it was prepared in no time at all. This will be one recipe that I will now be cooking on a more regular basis.

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  • on November 05, 2006

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    Excellent recipe! The taste was incredible and so easy!! Thanks, Bobby!

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  • on September 11, 2006

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    This was a great place to start; however, I was looking for something a bit more flavorful--I'm not sure exactly was missing.

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  • on August 21, 2006

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    I got a taste for shrimp 'n grits while living in North Carolina for grad school. This recipe comes very close to the version served at Crook's Corner in Chapel Hill.

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  • on April 20, 2006

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    This is a very good shrimp and recipe. I must admit that to take it over the top, I embellished the recipe by adding some of Emeril's essence to give it more flavor, but overall the recipe is a very good one. I highly recommend it. My husband said that this recipe is one of his favorites.

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  • on March 26, 2006

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    I was raised in Coastal Georgia and I haven't had shrimp and grits like this since I was a kid! I used frozen shrimp and a bit of yellow onion since I was out of scallions but the end results were amazing! I also used lower fat bacon and cheese. Delicious! If you use quick cooking grits and frozen shrimp you can have dinner in less than 30 minutes. Mmmm.

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  • on March 19, 2006

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    I was so excited about making this recipe because a restaurant where I went to college had awesome shrimp and grits. It turned out awful!! My husband said the grits tasted like hot dogs!! I guess it was the bacon grease. Very disappointed :-(

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  • on February 25, 2006

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    I combined this recipe with another shrimp and grits. It was good, this recipe is lighter then most, which is good!

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  • on May 08, 2005

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    I made this today for Mother's Day. Being from South Carolina, I have had NUMEROUS helpings of Shrimp and Grits, and have cooked several recipes. This is by far the best I've ever tasted!
    The entire family agreed that it is "restaurant quality!"

    I cooked my shallots and garlic with the bacon, as I like shallots to be cooked through and not crunchy in a dish such as this. I used locally stone ground grits, and added 1 cup of milk at the end of the cooking time to give the grits a creamier texture.

    When I sauted the shrimp, I added the cooked bacon, shallots and garlic at the last 1 minute of cooking, just to reheat them. I also doubled the amount of parsley, since it gives a really pretty color.

    I served the grits in a large serving dish, and spooned the shrimp mixture over the top just before serving.

    WHAT A HIT! I will never make another shrimp and grits recipe again! It was creamy; the flavors of the bacon and shallots perfectly complemented the shrimp. This is my new favorite recipe!

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  • on February 04, 2005

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    While this dish may not be the epitome of health, I for one think it is well worth the splurge. It was the best use of grits in a side dish that I've ever tasted. Will make again, but may try to cut down on butter, cheese and bacon grease. Super easy.

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