Shrimp and Grits

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the shrimp part of the dish was not thick enough.....too watery and thus, less appealing. I will thicken it up if I make it again.

The grits part of the dish was delicious.

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I tried this recipe last night and absolutely loved it. I didn't use the green peppers, because I'm not a big fan but it still tasted great. I thought the parmesan cheese was a great twist. I am so used to using american and cheddar. Will definitely make again and again. Love the show!!!

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I have always wanted to try a shrimp and grits recipe, but they were all tto many ingredients, or too complicated. Until I saw this one on a recent episode. I made it they next day and you talk about a hit! Everyone loved it and we will be making this again, often! Thanks Neely's!!!!

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Just prepared this tonight. Excellent meal...As I'm from New England and not into grits (or polenta I served this over Creole style rice and it was really good. I used red peppers as I'm also not a fan of unripened (green peppers. Empty plates, no leftovers. Thanks Pat and Gina...

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As much as I love it, I've never made them. It turned out superbly and I am eating the leftovers for lunch....and they're just as good. I will probably make more grits b/c I ran out. A must try for anyone who loves this classic favorite.
NC

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My husband and I made this recipe together last night. It was awesome! Instead of kielbasa we use Andouille sausage and browned it in the pan first. It gave it just the right "kick". The only other piece of advice I would give is to cook the grits a couple minutes longer than the five minutes the box calls for and use a slotted spoon when adding the shrimp/sausage portion over the grits. This was a very easy recipe to make. We will definitey be serving this again in the future.

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WOW! This is a great spin on a wonderful southeast Texas delight! My faminly loved it.

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I love this dish,thanks for helping me to get it right.

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I love this twist on the traditional Southern dish!