Shrimp and Grits
Show: Food 911Episode: Indoor Barbecue
Rate This RecipeRead users' reviews (75)
- Recipe categories: Grains, Grits, Cornmeal, Shellfish, Shrimp, Meat, Sausage,
- recipe
- ratings & reviews(75)
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Food Network’s Most Popular
-
Recipes
-
Videos
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
The Contessa's Mac and Cheese
(05:14)
-
Creamy Macaroni and Cheese
(04:09)
-
NYC On the Go
(01:03:00)
-
Ham and Cheese Spirals
(02:46)
-
Paula's Summer Macaroni Salad
(02:05)
-
Mac and Cheese Throwdown
(03:01)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Texas Rib-Eye Steak
(02:57)
-
Best Ever Mac and Cheese
(02:54)
-
Yummy Bacon Wrapped Appetizers
-
Photo Galleries
-
Summer Cookout Salad Recipes
40 Photos
-
Spring Weeknight Dinners
20 Photos
-
Memorial Day Dessert Recipes
9 Photos
-
Things to Grill in Foil
11 Photos
-
Great Grilled Vegetables
19 Photos
-
Spring Desserts for Entertaining
13 Photos
-
Healthy Chicken Recipes
28 Photos
-
Recipe of the Day: What to Cook in June 2012
36 Photos
-
Best BBQ Rib Recipes
23 Photos
-
BBQ Side Dish Recipes
25 Photos
-
Summer Cookout Salad Recipes
-
Topics
See More Recipes Like This From Food.com
100+ Sweet and savory ideas and how-to videos to build the perfect cupcake. Get It Now
Access Food Network anywhere, anytime, including all your favorite recipes from star chefs. Check It Out
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Average Rating:
Total Reviews: 75
Showing 1-10 of 75
Sort by:
SELECT
By pu86md99_7873250
annapolis, MD
on February 19, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Great recipe but you don't need all that liquid with the grits. I use plantation grits from SC and half the cream and still yummy.
By ar_benjamin_1019240
Palm Harbor, FL
on July 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was looking for a new shrimp and grits recipe to try when I came across this one. Since I have yet to be disappointed with a Tyler Florence, I knew this would be a winner. I did make a couple of adjustments. I put a little tabasco sauce on the shrimp while I started on the grits (being from SC I only use Quaker. I also had some applewood smoked bacon on hand so I started that in the pan before the onion and garlic. Then I only used half as much andouille as listed in the recipe since my family doesn't like too much spice. Other than that I used the recipe as listed and it is great!
By jocanchola_4212940
Smyrna, GA
on June 02, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These were the creamiest grits I have ever had! I cut the andouille into almost minced-sized pieces as I wanted the shrimp to be the dominant factor. When plating, instead of mixing the shrimp mixture into the grits like the recipe says, I put the grits on the bottom of a big pasta bowl and then just ladled the shrimp mixture over. Absolutely delicious! I had to force myself to push the bowl away from me so I didn't make a total pig out of myself! You've GOT to make this shrimp and grits recipe! OUTSTANDING!
By betty s
on May 31, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this recipe proves that even a yankee can cook shrimp and especially grits. However, the liquid level is half of what you actually need, so add two cups water, a little at a time until they are soft enough. I tried the grits to water ratio twice and found this to be true both times. the second time I used all water and added boullion, which would pass most restaurant guests. YUMMY!
By rkortega_11428673
Oakland, CA
on April 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Tyler Florence makes me look like a southern belle with this recipe. His recipes are foolproof and delicious. It may look complicated but if you aren't intimidated to make a roux then it's pretty easy. I did substitute whole milk for the heavy cream in the grits and I wasn't able to find stoneground white cornmeal so I used yellow instead. I love grits and I like them on the soft, runny side so I made 1 1/2 the grits recipe and used about a quart of stock. I only used 1/2 pound of andouille sausage instead of the 1 pound that the recipe calls for. I made this for Easter lunch for my family and everyone loved it. Once again, Tyler Florence produces a scrumptious dish that looks impressive but easy to make. Have you tried his meatballs with creamy polenta recipe? Another fabulous dish to try!
By F00D=L0VE
on March 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is amazing. I screwed up a few things the first time I made this recipe and it STILL turned out delicious.
A few notes: When cooking the "grits", let the broth just come to a simmer when you add the corn meal. The first time I had the broth at a rolling boil, and when I added the corn meal slowly I had an instant thick clump of grits that couldn't possibly simmer for 10 minutes. And as a true southerner, the corn meal isn't so much like grits as it is a cross between mashed potatoes and polenta, but even so, whatever it may be, it's delicious. I wouldn't add any extra liquid to them because the sauce from the shrimp works nicely.
As far as the shrimp and sauce goes, I added chopped green bell pepper with the onions, totally screwed up the roux the first time I made it, and again--still delicious. Will absolutely be making this recipe again.
By tigerlillie101_...
Hanson, MA
on March 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was delicious! I did have to use more than 2 cups of stock when I cooked the grits, but that may be because my corn meal wasn't "stone ground". It was just plain Quaker Oats white corn meal... otherwise it was delicious. The grits were extremely rich, though so I couldn't eat my whole bowl. But the shrimp and sausage mixture was divine!
By ebmom2
on January 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was DELICIOUS!! My husband has just gone on and on about it! Glad I made it with the corn meal instead of regular grits (which I also like. But the corn meal was so smooth and perfect! Great dinner!!
By Thyme to Cook
California
on December 12, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Super supper for sure! =
By valerie160
Ashburn, 86
on September 23, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The Shrimp and Grits were good - I've never had them before so I don't have anything to compare it against. The only downfall, in my opinion, was that the grits themselves were extremely rich. Don't get me wrong, they were delicious, but just too rich for me. I should have halved the cream and compensated with more broth. Also, I used old fashioned grits, and I'm not sure if it's because the recipe called for cornmeal, but with the two cups of broth my grits were extremely thick. I added less sausage (actually used soy chorizo from Trader Joes and my kids devoured this meal :