Shrimp and Grits

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This has got to be my absolute favorite new recipe! I followed the recipe for the shrimp and sauce, but I changed the grits a bit. I only had Quaker Instant Cheddar Cheese Grits on hand (sacrilege, I know!, so I used a cup of those instead of the quick grits recommended. That's the only change I made, but it helped make the grits extra cheesy, I think. Yum. It turned out wonderfully, and we have a new regular dish to wow people with! Thanks for sharing!

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I followed the recipe mostly to the letter. I varied in that I used a combo of sweet, hot and bitter sweet smoked peperika to flavor the shrimp and it was great. Also used low sodium chicken broth instead of water and bullion cubes. I prefer to top with bacon to the ham in this recipe but thats just me. This is going a great winter time comfort food dinner if ever one existed!!!!!.

John B.
Chester, VA

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It is NEVER too hot or too rich to eat this dish any time of year...unless you're a Yankee tee hee. If you're Southern and/or you like your grits a little fatter and set up a little firmer, add 1/4 cup more liquid 1/2 way through, and continue cooking over mediium heat with continued stirring for 2-3 minutes longer, then cover and take off the fire, set aside without disturbing until you're ready to serve. Stir grits again just before ready to serve. Don't know about Georgia shrimp, but Gulf shrimp here in TX didn't leave pan drippings for the sauce. Maybe we're jest more used to the heat. What the heck, I just threw another 2-1/2 tbsp butter in the pan, melted and contined recipe as written for sauce, turned out fine.

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This was excellent, but quite rich. Perhaps better suited for a chilly evening, instead of the 90 degree day I chose to prepare it! Used bacon instead of ham. Next time, I'll use just one boullion cube instead of two, might help cut back on the saltiness. The grits on their own are delicious! This is a keeper!

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Just ok for me, the flavors were great but I'm not used to the consistency of grits. It all seemed so mushy together.

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We used bacon instead of ham...I have officially died and gone to heaven. : Very rich, but very delicious!

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I've made this recipe twice and it just keeps getting better! The first time I made it exactly as written. We decided that the grits and shrimp were so good, we didn't need the sauce. We just finished eating it again without the sauce and wow - what a fabulous and easy recipe! Thank you, Joe Barnett, for sharing your recipe with the world. And I agree, you DO need your own food network show! Your episode of Throwdown is one of the very best.

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I made this recipe and it was mouthwatering good. Born & raised in Charleston S C, I know good southern food when I see or taste it. This is sooooo good. the best shrimp & grits I have ever had, and I have eaten plenty of shrimp & grits. Joe you are such a happy man and looked like you were having such a great time. Hope to see on Foodnetwork again soon. They need to get you a show on there and remove some of the DULL ones on there, that look like they have No personality or have ever been in a kitchen before. Best wishes to you!

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I followed the recipe exactly as is and it's not at all salty like some people say, then again I used Tone's Cajun Seasoning, NOT Tony's.

Seems as though a bunch of people substituted or left stuff out of the recipe, yet managed to have it turn out well. But wonder if they are missing out on the real deal. Like it may be tempting to leave the ham out, but it actually brings out the cheese flavor in the grits. Or others cut down on shrimp seasoning, but all that seasoning holds up well against the richness and cheesiness of the grits.

By the way, gotta love Joe - how can you not like this guy. I agree he was a joy to watch such a great sense of humor and he looked like he was having a good time. Even more satisfying was seeing him beat Bobby Flay w/his winning recipe.

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Tried this recipe tonight after seeing the episode this past weekend....it turned out great. We're from the south and frequently eat grits; however, my kids were confused about having it for dinner. Hubby and kids scoffed it down. Made a few adjustments so my 1yr old could eat it.....didn't have heavy cream so just used milk....and halfed the seasonings on the shrimp b/c I didn't want it too spicy....didn't have any country ham so we just skipped it. Will surely try this one as a potluck meal. Give that Southern-gentleman his own show....I loved watching him.