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Shrimp and Grits Recipe

Shrimp and Grits

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 21-30 of 42

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  • on July 16, 2008

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    A very simple recipe but so so good. I added a little cajun spice and garlic powder to my cream while it cooked to give it a little kick. DELICIOUS!!!

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  • on June 15, 2008

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    I made this for my coworkers here in SW Louisiana. I am not from here and they loved it.

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  • on April 27, 2008

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    This recipes is easy and excellant. If you want to tone it down a bit instead of the tasso ham, I use bacon or prosciutto. Paula Deen keeps it simple by using less ingredients. Wonderful!

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  • on December 16, 2007

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    This entree' was served at my family's annual Christmas breakfast and was absolutely fabulous. I called later to ask for the recipe and was told that it was a Paula Deen recipe and available on line. So here I am... continuing this recipe. Absolutely loved it. I often wondered if the food on the show was as good as it looked and I can attest that this one does!!!

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  • on July 16, 2007

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    I went to NOLA, Emerils restaurant in New Orleans. I loved the Shrimp and Grits, I advise anybody that goes to Emerils (NOLA to try the Shrimp & Grits you will not be disappointed. My name is Cathy Johnson from Dallas, TX

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  • on January 10, 2007

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    I used polenta instead of grits. (grits aren't available in Sweden
    It made the dish totally different, however was very tasty. Nice for a change. The polenta is a smoother texture. Try it!

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  • on December 15, 2006

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    My family really likes grits and ate up this dish. I spiced it up a bit by using a few jalapeno slices rather than bell pepper.

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  • on December 02, 2006

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    This was a very easy, great tasting recipe.

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  • on November 13, 2006

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    Best shrimp and grits ever. I used a spicey ham since I couldn't find the tasso ham. It was wonderful. I also "doctored" up the grits a bit with a little cheese and butter and lots of salt and pepper. It was excellent and I will definitely make it again.

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  • on October 12, 2006

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    Remember to add butter to the grits and it will taste divine.

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