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Shrimp and Grits Recipe

Shrimp and Grits

Recipe courtesy Joe Barnett

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (123)

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Average Rating:

Total Reviews: 123

Showing 111-120 of 123

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  • on March 25, 2009

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    My 10 year old son and I watched the show and had to try Joe's version of Shri mp and Grits. We loved it! I cut back on the cajun seasoning by 1/2 since all I had was Tony's and it is salty. This is definitely a recipe that you can entertain with.

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  • on March 24, 2009

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    I think replacing Tone's cajun seasoning with Chef Paul Prudhomme's Seafood Magic or Blackened Redfish Magic will change my rating to "Excellent." Then I won't need paprika or Italian seasoning. The grits are way groovy and the gravy was wonderful as well. Minor tweaks for my wife's and my tastes.

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  • on March 22, 2009

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    This was a real southern recipe. Much too salty for our tastes. A bit to southern fussy. We can't wait to try Bobby's NCY twist on this.

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  • on March 22, 2009

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    Joe is the kind of guy we would love to meet. What a great personality and what a cook. I am from Alaska but because of Joe, The South Rules! I made his dish for 6 and they all loved it. The only Cajun seasoning I had was Tony's and we all thought it was salty. I will try again with Tone's or Emerils Cajun to cut down the salt tast a bit. I have never had a tast for grits before but I love them this way. They were full of all the flavors. The roux was so good everyone wanted more. All of us want to see more of Joe!!

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  • on March 22, 2009

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    mr. barnett should have his own show, or atleast a few specials. he's a heck of a lot better than some of those "quick cooks" that are on food network that dont know how to cook. when they are on, i change to fine living , or a cooking show that looks like they know what they are doing.

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  • on March 21, 2009

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    There is a Tone's Cajun seasoning.I use it all the time.Its better than Tony's,less salty.We get it at Sams.

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  • on March 21, 2009

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    I may be from the North, but I know some good shrimp and grits. Having made my own recipe from time to time, I just had to try this new twist. Made it this past Friday and it got RAVE reviews. The grits were creamy and perfect, and the rue turned out AMAZING. My only addition was to add bacon as well, and just a little thyme. Simple, easy, and everyone will love it!!

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  • on March 21, 2009

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    This is the best. I changed it to be completely meat free by changing the stocks to seafood. I also just made it with scallops and it is even better. Can't wait to bring it to England to share it with our friends in the UK who love grits

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  • on March 20, 2009

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    This recipe is amazing....and I just want to give Joe Barnett a big hug- he is adorable!!

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  • on March 20, 2009

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    Mr. Barnett, My husband and I thought I had the best shrimp and grits recipe...until I made yours tonight. We waited with great anticipation for the show to air this week, and at the end, we too, were ready to seek out the next cook-off you'll be in. Your recipe is one that will be a regular in our house, and we can't wait to share it with friends and family. The spices blended perfectly for the shrimp and roux, and the cheesy grits melt in your mouth. We knew Bobby would be defeated on this one! We did make one minor substutution, with bacon for the ham. Thanks for sharing...you converted us from our old favorite!

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