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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 41-47 of 47

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  • on October 08, 2005

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    My family loved this!! They can't wait for me to make it again!! Not very hard to make. Hardest part is chopping!!! Highly recommend!

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  • on October 01, 2005

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    This is an excellent and easy version of our old time Shrimp Creole. I would never want her to know, but it's nearly as good as my Great-Aunt Fanny's! I used rice rather than the "grits." Thanks, Rachel!

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  • on September 20, 2005

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    I served mine with rice and it was still good. I'm not a spicy eater, but I could have added some more spice and salt to the dish. I froze my leftovers and can't wait to eat them again. Quick and easy! I also added some fresh mushrooms and it made it even better!

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  • on September 18, 2005

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    This recipe rocked! I substituted beef broth for the beer, and used chicken istead of shrimp, but it turned out great! I was especially surprised at how flavorful the polenta was. Rachel rocks my world.

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  • on September 15, 2005

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    makes u feel like dancing

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  • on September 14, 2005

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    I did not make the grits because we are on a lowcarb diet, but the shrimp gumbo was a hit with me and my husband. It was delicous. My husband could'nt believe the okra was frozen.

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  • on September 11, 2005

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    This was easy and delicious. I added more celery and more Frank's hot sauce. We all loved it - from Grandpa who is 70 years old to daughter who is 19 years old. Plates were clean!

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