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Shrimp and Grits Recipe

Shrimp and Grits

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Average Rating:

Total Reviews: 42

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  • on February 12, 2013

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    This was a fantastic recipe! I added a little more to the sauce to make it more flavorful, and my boyfriend loved this recipe! It has been added to our weeknight dinner rotation.

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  • on December 27, 2012

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    The BEST! This is an annual New Years tradition with friends. We have tweaked it a tad. We use stoneground grits with smoked Gouda and cream. Prosciutto with cayenne instead of Tasso ham. For a meal, this recipe feeds only one. Oh, I add the shrimp to the sauce when I serve. This is delicious!!!!

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  • on October 14, 2012

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    Really good. Added a bit of cream, butter and cheese to the grits. Added a touch of garlic and cajun spice to the gravy.

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  • on June 19, 2012

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    This recipe was awesome... I added more vegetables it was awesome!!! Thanks for sharing!

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  • on April 15, 2012

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    Delicious! i added red bell pepper also and drizzled with white truffle oil...YUMMMMMMMMMMMMM!

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  • on February 04, 2012

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    I am hooked. This was better than I could have imagine. If you like grits it is wonderful. I am cooking this again tomorrow for the SupperBowl.

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  • on November 02, 2011

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    I used prosciutto instead, and added alot of cayanne and chedder cheese to my grits. It was GREAT........

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  • on October 02, 2011

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    Great recipe BUT....Don't throw those shells away! Make a stock with them and use that stock to shrimpify the grits.

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  • on June 22, 2011

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    So ... I don't eat pork, beef, or chicken so I was worried that this recipe wouldn't be good without the meat. Boy was I wrong! I beefed up the seasonings with some Old Bay Blackend Seasonings that gave it a nice Cajun flavor. This is FAB. I am having a dinner party soon and I am going to make this recipe and serve it in Martini glasses. OMG, I'm so excited.

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  • on March 08, 2011

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    I used prosciutto instead of tasso...1 b/c the recipe suggested it and 2 I love prosciutto! This was a pretty easy recipe that came together quickly and tasted delicious. I used pretty large shrimp (16-20 per pound. I added some garlic powder after the wine b/c I looked up tasso and it said it was cured w/ garlic and cayenne pepper. I am not sure if the recipe needed the garlic or not, but it probably didn't hurt. We will definitely make this again and again - for ourselves on a weeknight as well as for company. I wish I had thought to serve this w/ some french bread.

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