Shrimp and Grits
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Tee
Thanks delicious.
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Darcy
Delicious! I left out the green pepper and green onion. Left the shrimp whole and added it towards the end so it would not overcook. Added the lemon juice while the sauce was reducing. Only thing I will change next time is to add the bacon as a garnish so it stays crisp. Will definitely be making this again and again.
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Libby
shop for wild—caught shrimp to use. Wild-caught anything these days.
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Shirley
This was very good. My 8-year old grandson rated it a million stars instead of 5. He ate 2 big helpings if it. My husband really liked it too!
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Kelley L.
Any suggestions for the shrimp? Size? Origin? I’m assuming fresh over frozen? Thanks-I want to make this this weekend, and I want to to perfect. Thanks! Can’t wait to try it!
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Sara Bir
Hi Kelley,
Did you know in most non-coastal locations, the fresh shrimp you get at the grocery store came in frozen and they simply thawed it for you? I always buy frozen shrimp for exactly that reason, unless I’m in a pinch and will be cooking it that day. As far as what type of shrimp, we recommend buying whatever wild-caught shrimp looks good to you. I get American shrimp if I can find it. Some people like giant ones, and some prefer smaller. The main thing is to not overcook the shrimp. Some varieties take more or less time, regardless of the size. Does that help? Happy cooking!
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Birdi
YUM..YUM..YUMMMMMMMMO
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Jp
Oh, also used smoked Gouda in the grits instead of the shredded cheese.
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Jp
Chicken stock instead of water for the grits. Deglazed with 1 cup Pinot Grigio instead of chicken stock. Delicious.
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Tashunda
The best I’ve ever tried
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Claire
This is excellent!! I tried it with lemon, but think I’ll do lime next time, and add some lime zest. I added some extra cheese and garlic and also seasoned it with cayenne and black pepper. Like the andouille sausage idea.
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Amy
Super delicious! I didn’t have the nice grits y’all used, so I just used quick cooking, but I am going to try this with better grits next time. I didn’t have lemon, used lime and it was fine. My husband and I ate all the shrimp in one sitting, and I had the leftover grits for breakfast. I loved this, and it was pretty doable for a weeknight. Tasted like a proper gourmet meal, but I was able to throw it together with stuff I had on hand, and it didn’t take too long. Thank you!
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Darcy
I used plain old Quaker Oats grits and it was awesome.
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PATRICIA
This was amazing! Friends asking for recipe. Will definitely make again!
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Arleen
OMG! This was awesome! I did every thing by the recipe, but added chopped kielbasa sausage in with the shrimp. Next time I will add andouille sausage.
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rachel
so my family wants this for our family reunion..(25 of us).I already plan on keeping the shrimp, cooked bacon , cooked cut sausage and cooked vegetables separate in baggies and freeze them.. I already have jars of frozen homemade chicken broth…. Im even going to cut up the garlic and freeze it in the butter….would it still work if I added the roux in the vegetables or cook that and freeze in a jars..I do not want to be in the kitchen all day. and oh…I have “test” drove this 2 times and its awesome…but like others we have noooo slow cooked grits anywhere so I will order on line so what is the best grits you all recommend.
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Jessica
We make this at least once a month it’s a delicious staple in our house, only thing I do differently is I use white wine bs the stock and I don’t chop the shrimp I like them whole.
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This recipe was fantastic! A huge hit for my big family – I just doubled it! I would recommend adding a little spice; I used black pepper, creole seasoning and old bay to taste. Happy cooking!
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Hi, I can’t wait to make this, but for your grits dilemma, check out Bob’s Red Mill. They usually have a section just for these products in Safeway. You can also order from this Oregon company. (When Bob retired, he gave the company to his employees! This is the kind of company I support)!
I have a package of Bob’s Red Mill grits (label says “Corn Grits, also known as Polenta) and they are indeed very tasty. Thanks for the rec, Linda! I keep on meaning to order some heirloom corn grits from a specialty producer, but I like that Bob’s Red Mill grits are readily available in many markets. I interviewed Bob once for an article about oatmeal and he’s such a cool, down-to-earth person. *He* even sent me a thank-you note! I still have it.
I like it verymuch Tq
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This is wonderful so easy and delicious! My family loved this dish I will be making again 5⭐️⭐️⭐️⭐️⭐️
Had to let you know this is a keeper! So quick and easy. And next time I will use ALL the ingredients in your recipe!! I had the shrimp, a big batch of leftover seasoned grits, a little cheddar, a lot of mozzarella, onion, garlic, and Pinot Grigio. Oh, and I used lemon crystals (fantastic to have on hand from nuts dot com). We added a dash of hot sauce at the end and it sure was tasty, even though it was mostly white, lol. thank you