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Creamy "Grits" with Creole Shrimp Recipe

Creamy "Grits" with Creole Shrimp

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

Showing 11-20 of 47

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  • on June 25, 2008

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    My husband and I made this on our last day off because I insisted and despite that fact I didn't think he would like any component of the recipe other than the shrimp. He actually loved it and even ate the okra. It is very filling and even with the the ingredients divided in half, we still had left overs!

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  • on June 24, 2008

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    Delish!!!! My hubby & I loved this dish. I filed it in the "Faves" folder in my food Network recipe box. Thanks again, Rach.

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  • on September 16, 2007

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    My husband and I enjoyed this recipe but with a few tweaks. I added red pepper flakes to the shrimp mixture. I also used dried thyme since my supermarket was out of fresh. Being from the south, I also used real grits made with chicken stock. While this did make it more like true southern shrimp and grits, I think I'll use white rice the next time.

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  • on June 16, 2007

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    The only reason this dish doesn't ger four stars from me is that it takes quite a bit longer than 30 minutes to make. But it's well worth it.

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  • on June 15, 2007

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    I saw you make this and it looked so good. I tryed it and is was absolute fantastic. This is one of the best recipes I have found for a long time.
    Thanks Rach

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  • on June 04, 2007

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    I watched this episode and knew I had to try the creole shrimp. I only used 1T of hot sauce and ate it over rice instead of "grits" but it was so yummy. I didn't realize I liked okra until this recipe. YUMMO!!!

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  • on May 11, 2007

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    I make this at least 2x a month. I've made it with grits, rice, polenta, couscous and quinoa, whatever grain its paired with, it is always consistent and flavorful and very easy to get together.

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  • on April 09, 2007

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    good

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  • on January 09, 2007

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    This was easy and delicious. Followed the recipe closely - didn't use okra (yuck and used dried thyme because I didn't have fresh. Used a nice amber ale from Breckenridge Brewery because that's what was in the fridge. The end result was great! Hubby saw the creole & thought that it should be served over rice but later conceded that the polenta was "perfect with it". We'll be fighting over the leftovers!

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  • on November 28, 2006

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    This was awesome, and pretty easy to make, too...though it always takes me more than 30 minutes!

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