Shrimp and Grits

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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...

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FANTASTIC,EASY,WILL DO AGAIN!

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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.

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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!

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Love Shrimp? Love Grits? You'll Love this recipe.....

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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.

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turned out great!i used some green onion cream cheese & velveeta.

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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.

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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.

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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...