Shrimp and Grits

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had to modify the recipe a little since I couldn't find the ham. I bought small ham cubes and sauted them with about 2 tbl of cajun seasoning. I was making the recipe for a big cast party for local theatre...about 30 people. The onion, bell pepper, and ham were SOOOO good with the shrimp. For ease of service, I put it all together in a big bowl, kept it warm, watched it disappear! The good thing was that we had some left over for breakfast this morning! Yummier today than last night! Thanks, Paula, for a wonderful dish for a chilly fall Georgia night!

Angela

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Not a fan, her sauce was not real cajun, never cook shrimp and grits with tasso always with andouille sausage. Had this at a friends house, a few weeks late I cooked the real thing and they loved mine. May be South Carolina does it different and thats fine but her recipe to me is not good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was everything that everyone else has said. It was quick and easy until the end. I am impatient and it takes a little time for the cream to thicken. I replaced the Tasso for Andouille sausage. I also did not read the recipe to its end before I decided to make it. I thought the cream sauce was for the shrimp so I made savory grits using the Neely's shrimp and grit recipe. The cream on top of those grits would have been too much because they were cooked using chicken broth and whipping cream. Therefor I used the sauce for the shrimp. It was delicious!!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

On Day one I tried this recipe with creamy cheese grits (gorgonzola cheese and cherizo sausage. I used what I could find and what I had available on hand. It was a major hit with my husband. On day two I tried it for lunch with inguini pasta and added mushrooms to the cream sauce. Anther hit. This recipe is quick and easy for a mouth-watering special occasion breakfast or, an elegant dinner party for two or more with a salad, crusty bread and fruited ice tea. I will deifinately repeat and vary this recipe over and over for years to come. Thanks Paula for such a wonderful recipe. I just love it. It makes me feel like I've goneto culinary school like I always dreamed of. when money is tight recipes like this make meals at home feel special. It is a must try.

Thaks again Paula

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was a HUGE hit with my family. We're from Louisiana and love southern cooking, but I like to keep it light (without all of the heavy cream sauces and extra fat/calories. I used fat free half and half (Land of Lakes for the sauce - It was ok, but for the extra calories, I didn't think it really "needed" the sauce (It would have been EXCELLENT without it!! I also used Manda andouille sausage instead of tasso - because the supermarket didn't carry it. I added a tbs of red bell pepper, celery, and green onion to my veggies and some Tony's seasoning for a little extra flavor!!! I give this one an A+++!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Our first attempt at Shrimp and Grits outside of ordering off a menu, and it turned out wonderful. We do not have tasso ham where I live in Indiana, so used proscuito...turned out great!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The first time I made this recipe I followed it to the letter---it was great! The next time I made it, I replaced the tasso with andouille sausage----OMG absolutely unbelievable! If you like things a little on the spicy side---dice up some andouille---you will not be disappointed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Recenty ate at Uncle Bubba's in Savannah. Didnt realize Bubba is Paula brother. On second visit we tried the Shrimp and Grits. I came home went on line to find recipes for Shrimp and grits. Made this one and it tasted suprisingly like what we had a Bubba's. Could be the same recipe?

If you go to Bubba's, try the fried pickles too. His roated oyster are to die for!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

AMAZING!!!! I made this for my 5 year old - her favorite foods are shrimp and grits, but she had never had them together. She LOVED it! I was surprised at how much I liked it as well. I'm generally not a big fan of grits, but this dish was very good. Hubby really liked it, too! I will be making this one the next time we have company for dinner! Thanks Paula - we love you!
P.S. we were at The Lady and Sons in October - my daughter was so dissapointed she didn't get to meet Paula Deen - she loves to watch Food Network!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is awesome!!!
It perfect for me since I'm a college student and dont have alot of suppiles and money. I'm from New Orleans so its almost better than the real thing.
Also I found that with the grits, i added milk, sharp chedder and or gouda chesse, and i also added crab meat to the dish at the end...it brings it to a whole new level!!!!