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Shrimp and Grits Recipe

Shrimp and Grits

Recipe courtesy Martha Nesbit

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on August 07, 2012

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    This dish is perfect for really good quality shrimp. No extra over powering flavors to take away from the deliciousness of great shrimp. I do take off all but 2 tablespoons of the grease and add butter, less heavy. I also use extra sharp cheddar cheese. Fantastic!

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  • on June 10, 2012

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    LOVE IT! I made it for my dad on father's day and now he wants it every year.

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  • on August 28, 2011

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    Oops! I have two recipes for Shrimp and Grits in my recipe box. The review I just gave was for the recipe by Pat and Gina Neely. I'm sorry for the mix-up!

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  • on June 09, 2011

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    This is such an easy recipe, and it is so full of flavor! My husband now thinks I will be making this once a week. Definitely a keeper!

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  • on October 24, 2010

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    Love this dish! We cut the cheese by about half, though. The lemon makes all the difference. SO GOOD!

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  • on May 30, 2010

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    This was a good recipe you could taste every flavor and they went well together and it is easy to fix for a quick meal. My hubby loved it.

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  • on January 03, 2010

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    I served this with my annual New Year's brunch for friends and family. It was a huge hit. Delicious and easy. I did use low salt chicken stock and eliminated adding salt.

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  • on September 03, 2007

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    My husband had eaten shrimp & grits many times while on business in South Carolina and always raved about how delicious it was. I decided to try and make it for him at home and found this recipe. He proclaimed that it was delicious and tasted just like what he had eaten S.C. but only better. He liked the addition of the scallions - an ingredient that had not been in the shrimp & grits he had previously eaten. Easy to make, very filling and yummy!

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  • on July 31, 2007

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    We had been looking for a good shrimp and grits recipe when we saw this one on Food Nation. WoW!!!! The lemon at the end and pan frying the shrimp in the bacon grease... WOW! What a taste!! Delicious!
    We used quick grits since that's all we had, but the star is definitely the shrimp. We used gulf coast pink shrimp. USA wild- Please support our shrimpers!!

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  • on February 12, 2007

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    great recipe

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