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Spicy Shrimp and Andouille Over Charleston-Style Grits Recipe

Spicy Shrimp and Andouille Over Charleston-Style Grits

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 31-40 of 55

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  • on June 30, 2006

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    The andouille adds some nice kick!

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  • on June 20, 2006

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    i think it's a wonderful dish.

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  • on May 24, 2006

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    This recipe is not only tasty it is very quick and easy to prepare. I am requested to prepare this dish every Christmas for our family breakfast. If someone has a shellfish allergy, it is just as good with sausage and/or chicken.

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  • on February 27, 2006

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    I would definitely make this again!

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  • on February 21, 2006

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    Even the people who don't really like grits loved it.
    I put a handful of cheddar cheese in my grits.

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  • on February 21, 2006

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    This is an excellent example of low country food. I made this recipe exactly as stated and it turned out great. My husband loved it. My only suggestions would be to watch the amount of essence used on the shrimp and you may not want to add the suggested 2 tablespoons essence when you cook the garlic. Remember how spicy andouille sausage is when adding essence. But if you like spicy foods, you shouldn't have a problem with it.

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  • on January 20, 2006

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    I made this recipe mostly for my son and husband. I did not have the andouille sausage, so I used beef smoked sausage. It was very good. I would definately make it again.

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  • on January 15, 2006

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    My family and friends all rave about this recipe!! Better than the shrimp and grits served in most restaurants.
    I've made this one over and over

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  • on January 09, 2006

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    First time trying shrimp and grits and it was a hit. Made it for New Year's Day Brunch. I substituted turkey andouille since I don't eat pork. It was great!!!!! Brilliant colors too

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  • on January 01, 2006

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    A pleasant surprise, easy and spicy with the right sausage.

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