Shrimp and Grits

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very tasty, we also added chopped sun dried tomatoes to grits.

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I made this with yellow grits. Very easy to make with fantastic results. This one is definitely a keeper.

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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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This is an excellent tasting dish.. Like everyone knows the trick to good grits is making sure there are no lumps..

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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.

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It was perfect! Easy to make and delicious. Can't wait to make it again.

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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!

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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.

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This was wonderful, my whole family loved it! Will definitely make this again...

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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...