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Shrimp and Grits Recipe

Shrimp and Grits

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (76)

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Average Rating:

Total Reviews: 76

Showing 31-40 of 76

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  • on May 14, 2008

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    I had another Shrimp & Grits recipe that was from Oprah's show but this one is ten times better and easier to make. I gave the leftovers to my son & his future wife (in 2 1/2 weeks and they just called and said it was so delicious that he wanted me to email the recipe to him right away. So that's 4 people who found it to be very very good. I would definately make this again.

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  • on March 23, 2008

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    This was so good. For me, the grits were a little to rich but the green onion and parsley at the end really make the dish! Thanks Tyler!!!! This is a keeper.

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  • on March 01, 2008

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    I made this last night for friday night dinner. It was very good...VERY GOOD!!!
    I give it four stars insead of five because of the "grits." Next time I make this, I will use real grits. The cornmeal was not "gritty" and had the consistency of Farina. However, there were no leftovers and my dinner guests called the next day asking when I was going to make this again. This recipe is definitely getting a laminated page in my recipe binder.
    Thnks Tyler!

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  • on January 05, 2008

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    I tried this dish over both rice and grits. It is spicy and delicious either way. I usually tinker with recipes, but honestly, I wouldn't change a thing.

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  • on September 08, 2007

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    I have recipe parties and someone came and made this. It was wonderful, I loved it!!

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  • on August 13, 2007

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    I was so looking forward to making this dish, as it looked great on Tyler's show. Unfortunately, I found it to be rather bland. That may be because the only andouille sausage I could find was the Aidell's packaged variety. It exuded very little fat, so I had to add butter to my pan to make the roux. I also found that I had to use an entire 11 oz. container of chicken stock to make enough sauce. All that aside, the whole dish was just bland, even after I added about 1/2 tsp. of cayenne pepper.

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  • on June 17, 2007

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    I made Quick Grits & added 4 oz Velveeta plus some Garlic Powder to use with the Shrimp portion of this recipe. I used a really good Andouille sausage available here in Louisiana and I added a can of drained Rotel tomatoes. Delicious!!

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  • on June 17, 2007

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    I love Shrimp and grits and have eaten them many times at places throught the South. This recipe is as good or better than any I have ever eaten. Excellent in all respects. One small thing, the amount of sauage and shrimp is too much for the gravey produced by the recipe. I cut the amounts in half and that was perfect, plus I got two meals out of recipe!

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  • on April 30, 2007

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    I made this dish for the first time since our trip to Savannah, GA. This is a tasty one that was enjoyed by all. Next time I will add an additional 1 cup of chicken stock and increase the grits to 1 1/2 cups. They are very rich and thick! Also, with 2 pounds of shrimp and 1 pound of sausage in this recipe, it didn't have enough stock. Increasing the chicken stock to 3 cups and increasing the flour by one tablespoon will probably do the trick (or just decrease the amount of shrimp and sausage.

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  • on April 18, 2007

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    Since moving from New England to Texas I had to try grits to become a adopted Southern Gal so...I had tried Blue Cheese grits before and liked them alot.

    So I saw Tyler making this dish and I couldn't wait to make it for the family I work for....it had a wonderful smoky flavor and the grits....well color me pink...they are great!

    I would however take the tails off the next time I make delicious southern classic.

    One dish you gotta make even if you live in New England!!

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