Shrimp and Grits

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I make this all the time and everyone loves it:

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My husband has been wanting this since watching the Throwdown episode. I used bacon instead of ham but it was all very very yummy!!! We will for sure be using this recipe again.

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I've wanted to try this recipe for a while now. Some of the best grits I've ever had! Definitely the star of the show, in my opinion. My shrimp were WAY too salty and the sauce was a little bland for my liking. But will definitely make this again with a few tweaks as far as seasoning the shrimp and sauce. Didn't have the country ham and couldn't find bacon thick enough. Bought a small slab of smoked pork jowl and cubed it.

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I'm not a fan of grits but after watching Throwdown, I wanted to make these. Could not believe how great they turned out. The grits were creamy and very flavorful. I forgot to use hot sauce, but will not forget next time as we like our food extra spicy! The shrimp turned out perfect and the sauce was excellent! I didn't have any ham on hand so I used bacon and that was the icing on the cake. Will definitely be making this again, and again, and again!

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It was a hit at my Friday night supper club dinner, however it was almost too salty. The tonys is mostly salt (they do make a low sodium version if you can find it and it did add a bit of spice to it. Next time I will make a few adjustments - but I will make it again!

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This recipe, easy to do but turns out a dish I would expect to have in a upscale restaurant not something I made out of my kitchen.. I did do a couple deviations. First all I had was the med size La shrimp in the freezer and couldn't find country ham in any of the stores around here so had to go with the hickory smoked bacon. Plus add a little more water for the type of grits I was using. Now being married to a native of La. he has had very high praise for the roux and that is a real big compliment. He had never seen cream used in a roux like that before so was totally amazed to the taste and texture and we both felt that the Roux sauce is what makes the dish.. All them flavors popping in your mouth.. WOW Thank you Joe for an awesome recipe and thank you Bobby for another awesome throw down.

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Excellent recipe! I made this recipe with only one slight variation. I used hickory smoked bacon instead of ham. I fried and chopped the bacon into small pieces and sprinkled it over the dish as a final garnish. I sauteed the shrimp in some of the bacon drippings, then made the roux in the same pan with the bacon and shrimp drippings. My friends and family loved it! Although my son and I liked the spiciness, my wife and ten year old daughter felt it was a bit hot for their taste. Next time I may cut back a little on the hot spices. My oldest daughter who is a Personal Chef was quite impressed with dad's culinary skills! Thanks Joe for a great down home Southern treat!

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I totally disagree with the nay-sayers. This recipe is to die for! I have served Joe's "Shrimp and Grits" to many of my friends and they think I am the world's greatest cook! This is a very quick and easy dish...and oh so good! If Joe has more recipes..bring 'em on! Thank you Joe and thank you Bobby for the Throwndown!

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This shrimp recipe was good, not great.

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I was so excited to make Shrimp and Grits for Superbowl Sunday (while rooting for the Saints of course! I am an experienced cook, so following the recipe as directed was no problem for me. Except that the recipe doesn't work at all!

The grits are set like cement by the time the shrimp are ready, and they are not yet as smooth and creamy as they should be. Tonight I made the Barefoot Contessa's grits recipe (from her at home cookbook and they were EVERYTHING that the grits in this recipe were not.

The shrimp and sauce recipe was also very bland, and there wasn't enought to the roux to save the other ingredients. The sauce tasted unappealing, which is hard to deal with after all that work! I will definitely not make this recipe again - next time I'll try Bobby Flay's!