Ultimate Shrimp and Grits

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Being a true Southerner I am picky about my grits. Some believe you can substitute cornmeal for grits. Not the other way around, however. I find them to be quite different, therefore I would use grits. Grits are actually ground hominy whereas cornmeal is, well, corn that has been milled. Grits are traditionally ground by a stone mill, after which the resulting product is sifted into the various-sized grinds: coarse, medium, and fine. The very finest-ground corn (even finer than the fine-ground grits is cornmeal. Stoneground grits keep the nutrients intact. Cornmeal does not. Neither do quick or instant grits. The texture of the two is quite different.

The recipe was ok.

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Was looking for a recipe for shrimp and grits and this was was the perfect pick! I used a different sausage, but otherwise, it was delicious!

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I made this last weekend, and like most of the posts I read, I used the grits already in my pantry adding butter and cream. I really liked the recipe, but I would caution you on the purchase of andouille sausage. I purchased some that were NOT very spicy and had a very low fat content which I think detracted from the flavors. I will definitely try this again.

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Ahhhhmazing!!! I was born and raised in the South, but didn't grow up on grits (parents from Ohio and I'm not particularly fond of them, but hubby is. I used instant grits as some other posters suggested. Incredibly flavorful and VERY filling! I only used a pound of shrimp and two links of andouille and we had plenty of leftovers, which were even better the next day (over fresh grits, of course. Definitely a re-make!

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This is delicious! I have lived in SC my whole life and these are as good as any I've had in a restaurant. I used regular quick grits with water and then added a little butter and FF half and half to lighten it up a little bit. This recipe is a keeper!

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I was born and raised in the south. This was the best shrimp and grits I have ever had. No one in Charleston would laugh these grits out of town!

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Made this for breakfast/brunch on Christmas morning, family loved it. I used regular Quaker Grits instead of the stone-ground stuff and they came out perfect. Very fluffy and delicious. Excellent recipe. Next time instead of the andouille sausage, I'm going to try Pancetta and see how that turns out. I'm going to make this again and again.

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First. corn meal, as specified in this recipe, is not and never can be grits. We used stone-ground white grits for this recipe and it was mediocre at best. If this dish was trotted out in Charleston as "Ultimate Shrimp and Grits", the server would be laughed out of the restaurant. This chef must be playing in a pretty small pond.

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This was fantastic. The sauce is excellent and the grits were off the chain... Will definitely make this often.

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This is a shrimp and polenta recipe. It may be tasty, but it isn't a recipe for shrimp and grits and it shouldn't be categorized as such.