Spicy Low-Country Shrimp and Grits

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Read all reviews and decided to cut all peppers and hot sauce in half - kept the Cajun seasoning as called for...the result was wonderful - still with a great kick. Would definitely make this again.

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Our family loved it but BEWARE, it truly is spicy. We got the grits in Charleston and they had a wonderful consistency. Next time we make it (and we will we will likely leave the pepper out of the grits so the spice in the shrimp will be balanced with the smoothness of the grits. Perhaps you could also use smoked cheddar to enhance the flavor in the grits. Overall we were very pleased.

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Quite spicy and delicious. Even with it being on the hotter side, every crowd I have served this to loved it and asked for the recipe. I have yet to make it with piquillo peppers and it turned out just fine.

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I need to lie down after eating this! Fabulous Shrimp and Grits recipe! A few tweaks: I added Sun-Dried Tomato Spread (2-3 Tbsp to the olive oil/garlic mix before adding the shrimp. I also added a dash or two of Old Bay seasoning and chipotle chili pepper. Used Velveeta cheese in the (quick grits, diced into small pieces. Didn't have the sausage, wine, piquillo peppers or scallions in the kitchen, so these were omitted. Entire cook time was about 15 minutes. I will be adding this to my family cookbook. Husband had two generous portions and raved about it.

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Absolutely fabulous and flavorful recipe. I lived in the south for a short time and am familiar with the dish and this was exactly what I was looking for. I made a few modifications, I sauteed red peppers and artichoke hearts in with the shrimp to add some color and flavor and toned down the heat a little bit, using only a cajun rub for the shrimp and some hotsauce in the grits. The kick was still there and everyone was raving about this dish. It was incredibly simple to make. Yum!

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This is fantastic! I couldn't find the correct grits so went with quickies. Used Thai chili paste instead of chili sauce and WOW!!! Phenomenal flavor with some heat then the grits provide creaminess. Really enjoying it....

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I can honestly say that this recipe was pretty tasty; however, it was spicy as crap. Although I deemed it as too spicy, I couldn't stop eating it...Plus my friends and family enjoyed it.

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I have made this recipe at least a dozen times. It is a favorite in my household. Some reader tips; I curtail the hot spices a bit (personal preference, roased jarred red bell peppers work as well. And don't rush the grits!

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I was a shrimp & grits virgin until tonight, and I can't think of a better induction into the world of low country shrimp & grits! I've been trying to make time to get to a local New Orleans-style brunch place known for their shrimp & grits, but due to restrictive hours haven't made it. I saw this recipe and decided, "I'll make my own... why not?!" This recipe is truly fool-proof, super quick and absolutely delicious. After tasting the the spiciness of the grits, I opted out of the pepper flakes & red pepper in the shrimp mixture. It's been added to my list of favorite recipes... love it!!!

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being a yankee, i can honestly say that ive never really cared for grits. however, i tried "grits a yaya" at a local restaurant and i loved it (lots of cheese, spices, shrimp etc... i copied the grits a ya ya recipe and thought it was pretty good. this one sounded even better and boy did it taste better. this is reasonably easy and takes only about an hour to make. has quite a kick, so if you don't like it spicy reduce the amt of tabasco and cayenne pepper. only suggestion would be to leave off the scallions, they don't add to the taste at all. added a little more cheese than it called for (i added not quite a cup of sharp cheddar might try gouda or another cheese next time just to change it up a little. can't go wrong with this.