Old Charleston-Style Shrimp and Grits
Great shrimp and grits recipe.
Great shrimp and grits recipe.
Shrimp and Grits - a dish that has been nagging me for years to try it. Last week, while in Memphis, I finally tried it and fell in lust. But the dish was VERY spicy and on the greasy side and I knew I could do better. I researched Shrimp and Grits on my flight home and learned a lot, not the least of which was that it was originally a breakfast dish. I also learned there are as many ways to make it as Mama makes her meatballs, and everyone thinks theirs is the true and only way to make it. I say bah! Make what appeals to you - wine, no wine, tomatoes or not, okra, no okra, cream or no. The variations seemed endless. Make what appeals to you - and this recipe appealed to me. It ran circles around the dish I had at a popular restaurant in Memphis (clearly they do much better with barbecue!) and both Hubs and I thought this was "lick-your-plate-clean good." Because it is my preference I used polenta rather than grits, but the difference, really, is marginal. I used chicken broth in the polenta/grits rather than the water simply so as not to waste what I had left. It just contributed a richer flavor anyway! The recipe itself is perfect in my mind. I can't say enough how blown away Hubs and I both were over this. It is traditionally a humble dish, but it is also quite elegant - something I will be sure to keep in mind when I want to impress. Once again, this version of Shrimp and Grits is a real "beaut" and I would suggest following it to the letter. A+Read More
Shrimp and Grits - a dish that has been nagging me for years to try it. Last week, while in Memphis, I finally tried it and fell in lust. But the dish was VERY spicy and on the greasy side and I knew I could do better. I researched Shrimp and Grits on my flight home and learned a lot, not the least of which was that it was originally a breakfast dish. I also learned there are as many ways to make it as Mama makes her meatballs, and everyone thinks theirs is the true and only way to make it. I say bah! Make what appeals to you - wine, no wine, tomatoes or not, okra, no okra, cream or no. The variations seemed endless. Make what appeals to you - and this recipe appealed to me. It ran circles around the dish I had at a popular restaurant in Memphis (clearly they do much better with barbecue!) and both Hubs and I thought this was "lick-your-plate-clean good." Because it is my preference I used polenta rather than grits, but the difference, really, is marginal. I used chicken broth in the polenta/grits rather than the water simply so as not to waste what I had left. It just contributed a richer flavor anyway! The recipe itself is perfect in my mind. I can't say enough how blown away Hubs and I both were over this. It is traditionally a humble dish, but it is also quite elegant - something I will be sure to keep in mind when I want to impress. Once again, this version of Shrimp and Grits is a real "beaut" and I would suggest following it to the letter. A+
If you want to cut some of the fat (and calories) without compromising taste, here are a couple suggestions: - Add 1 cup of 2% milk to the grits when you would have added the half-and-half, and keep on low heat while you make everything else. Every few minutes as it thickens, add a little more lowfat milk, so you end up using 2 C lowfat milk instead of 2 C half-and-half. Add cheese per recipe. - Chop up your bacon and cook it in the skillet/pan until browned, then remove with a slotted spoon. Add your sausages and brown them a little, and remove them with a slotted spoon. Then add your 1/4 C flour to the pan you cooked the meat in, whisking so that you have a thick roux. (If your bacon was really lean you might add 1 TBL of butter.) Cook and stir over med-low until it's medium brown, then increase heat to med-high & add all your vegetables into the roux, stirring for 5-8 minutes until they're soft. Add the chicken broth and Worcestershire, cooking veggies a few minutes while the sauce thickens and they cook a little more, then add back the sausage, bacon and the shrimp and cook until shrimp are done. You will cut out 70 grams of fat and 475 calories by making these small changes, without compromising taste at all!
Absolutely the BEST Shrimp and Grits I have ever made! My son does not like Shrimp and Grits but after trying this, his response was "This is how Shrimp and Grits should be made". All smiles in this household!!!
Being born and raised in Charleston, South Carolina, means I have a very high standard for shrimp and grits. It was, after all, invented hereabouts. This recipe definitely passed the test. I used locally stone ground grits (which are so good that you will be ruined for the cheap stuff at the grocery store) and fresh local shrimp from right down the road (the best shrimp I can get, in other words). I was doubtful about the andouille sausage; I thought it would be gilding the lily at first, but I shrugged my shoulders and added it in anyway. With the first bite, my doubts were layed to rest. The sausage added a wonderful smoky, meaty note to the dish that's not usually found in classic shrimp and grits. I, of course, added garlic powder and butter to the grits, because it's better that way, and sprinkled a little paprika over the whole thing, and it was perfection. Definitely a new staple recipe.
Can you say YUMMMMEEEEEEEE? This was fantastic. only thing I did different was omit the bacon since I forgot to buy it and I used queso cheese instead. Other than that the directions were right on the button and the flavors, well, YUMMMMEEEEEEEE!!!
I saw another recipe for shrimp and grits on this site and it made me explore the other shrimp and grit recipes. This one is fabulous! I made a few minor adjustments for my taste and they worked out just fine. I used chicken Andouille sausage from Trader Joes,green, red and orange peppers, added fresh asparagus and canned diced tomatoes ( would have preferred fresh but didn't have any). I added a bit more cayenne because my family likes a little more heat and kept everything else the same. As far as the grits go I added garlic powder, but I also put a couple of shakes of ground red pepper to the mix. It definitely kicked it up a notch and married well with the shrimp mixture. The shrimp combo on top of the cheese grits was a taste explosion in my mouth! When my daughter and cousin came in the next day they immediately wanted to know what the wonderful smell was and both sat down and had a bowl. The flavors were even more electrifying the next day. The beauty in this is you can tweak this recipe to your liking. I chose to add more veggies. Keep in mind if you add more veggies they create more liquid. If you like a thicker gravy adjust your flour mixture.
wish i could give it more than 5 stars. I omitted bacon and salt. I used 2 cups of chicken broth and 1 cup of water instead of 3 cups of water. i saved shrimp from sausage mixture and added it to flour butter roux. I cooked the shrimp just until barely done. This is the best meal on the planetl.
My doctor would have a fit about all that's bad about this recipe, and I honestly wouldn't make it often, but I sure will make it again - as I shake my fist at death. I made it very nearly as written, and it was marvelous. The flavors were well-balanced. Next time, I think I will try to reduce the fat somewhat, but do try the recipe as written once, at the very least. Thanks to the author for a spendid recipe!
This is definitely a keeper. We served to our "gourmet club" (a group of friends who have been enjoying good food together for 25 years) and it was a real hit. I didn't change anything about the ingredients and found it very flavorful as written. I did, however, rearrange the instructions to make for some ease in finishing it at the last minute. Bacon can be fried early in the day and then veggies sautéed in the bacon grease. Roux made ahead. Sausage browned and cooked veggies added--even the roux and broth, w sauce, can be added. All you need to do then is start your grits and add the shrimp to the sausage, veggie, bacon mixture until it cooks through. Delicious!
Absolutely fantastic. My husband was born and raised in Carleston SC. I made this when he made a special request for shrimp and grits. I'd never made it before so I was kind of nervous. He and the rest of my family loved it. My husband said it was better than a lot of restaurants he'd tried it in. The only changes I made were adding a few dashes of extra cayenne to the shrimp mixture once it was complete and adding some american cheese in addition to the cheddar in with the grits. i will definitely make ths again. I think it will make a great dinner for company.
Nothing is more disappointing then having to spend Christmas day away from family pulling a 12 hour shift. So, I spent most of my work day in the kitchen whipping up recipes for the crew. This was the recipe that wrapped it all up. I made the recipe as written, except for substituting water for low sodium chicken broth and spicing it up with hot sauce and chili flakes. This is a really fantastic recipe. Everyone loved it.
Very good! I had never heard of the shrimp and grits combo until my husband mentioned that he wanted it for dinner. Well, I made him make it and it was excellent! He followed the recipe exactly except for Worcestershire because we were out.
I've made this a few times now, and overall, the recipe turns out great. However, the sausage seems like overkill, so I usually skip that. The grits don't take that long to prepare, and I usually dont start them until I've finished cooking the bacon and veggies. Secondly, I never need 2 cups of half n half and instead use just 1 cup. Also, I find it helpful to cook the shrimp separately, after everything else is done, and then mix in last. If you add the shrimp in before you make the roux, then you will have over cooked, rubbery shrimp. Great flavor and will make again with my tweaks.
There couldn't possibly be a quicker or more delicious shrimp and grits recipe! I use this recipe to feed my ever-growing teen boys and their friends. The sausage adds lots of meat without much cost. Wonderful!
It started out, my wife said she doesn't like grits. Or peppers. I made it anyway. Left out the sausage, didn't have any. Put in more bacon instead. She devoured it. And seconds. And than she said she would order this in a restaurant. She has never said that in 23 years of my cooking. This was one of the best tasting dishes I've ever had. She said she wouldn't eat the grits alone, but with the shrimp, it was a perfect combination. This recipe is a keeper. Thank you for this. It was fantastic
Tasty, creamy, down home southern taste and texture! The roux was wonderful and the flavors melded perfectly. Used the recipe as is, without a hitch, and what was great was getting it in email and having everything in our pantry and fridge already - a great go to meal that makes mid-week feel like a special day. WONDERFUL with the cheesy grits. Yes, I said 'cheesy'. From a Southern gal raised in the Green Swamp of Florida. The title is exactly what the recipe and plate is. Thanks so much for submitting, this will be in regular rotation!
We loved this recipe. I cut down on the fat a little but subbing 2% for the half and half and used half the bacon. Still the dish turned out great. I liked it better than the shrimp and grits I had while visiting Charlestown.
Absolutely amazing! Restaurant quality! My bf has been bugging me about making him shrimp and grits but I've kinda of been putting it off because I have no idea how to make shrimp and grits. I don't even eat shrimp!!! So how was I supposed to pull this off? Well this recipe was my secret weapon! OMG! This was AMAZING!!! He lite up like a Christmas tree! I made fire roasted corn (roasting in the oven for 8 mins with butter and cayenne pepper) and put that around the outside of the grits which was not only a nice decorative additive but delicious with the grits. I also made a side of sweet corn bread. I am now the QUEEN in my house because of this. I can't believe it came out this great on my first try. I will definitely cook this again for more people to impress them. :) Only thing I will do next time is prep everything first to cut down on time. This time I was reading the recipe and doing everything at the same time but it still came out FANTASTIC! Okay gotta go...its time for a second helping! YUM!
Outstanding! My only suggestion is to cook the sausages whole first, then slice them. The bacon adds a lot of flavor. I had cooked shrimp in my fridge so I used that. Also, I used 5 minute grits (Shhhh, don't tell anyone!) I feel the roux is unnecessary and the sausage/ shrimp mixture is fine on it's own. This could be served to guests. Very pretty and delicious!
Made for dinner tonight and LOVED it! I lived in Charleston for years(and if you ever get a chance to go...GO!!). This recipe is right up there with many of the great restaurants in the Lowcountry. Thank you for sharing.
This was my first time having shrimp and grits of any kind. Although it wasn't bad, it wasn't the best recipe I've ever made.
First of all this tasted amazing. Really good dish to have a couple times a year to just say the heck with eating healthy. That said...it is a bit involved so be prepared. The only thing I did different was use only 1 pound of shrimp (plenty) because they were expensive. I fed 3 adults and 2 kids on it and had some leftover. Oh, and for the grits/liquid measurement I adjusted to what I know works; 1 to 4 ratio comes out perfect every time. 1 cup grits, 4 cups liquid. Came out perfect in 15-20 minutes.
Yummmmazing! I'm not even a huge shrimp and grits fan, but this changed my opinion! My husband is a huge shrimp and grits lover so when he was pretty down in the dumps with the long hours and little sleep life as a resident physician, I surprised him with this recipe and he was so excited. He had had shrimp and grits in Columbia, sc last year which he thought were amazing and still talks about BUTTTTT he told me he liked these even better! I was pretty pleased with his reaction and definitely added it to the "will make again" collection!
I thought this was really tasty, although it's a heart attack on a plate! I thought the grits were too rich and thick , I would substitute milk for at least half of the half½ and maybe add a few more tablespoons of liquid. The sauce also was too thick, I increased the chicken broth by 50%. I will probably make this again with those modifications, and also probably cut the sausage into small cubes, and or substitute Virginia ham, which is how my favorite local restaurant makes it.
Very yummy. We used what we had around though. Lime juice instead of lemon, leftover bacon fat, whole milk instead of half and half. This dish turned out great. I prepped EVERYTHING before I started cooking and it felt like forever. 1 hour 15 minutes is a pretty accurate time frame if you follow the recipe exactly. The next time I will make the rue and the grits at the same time and set aside.
Made this tonight & loved it! It was labor intensive for a weeknight and I'll save it for weekends going forward. I only used 12 oz. shrimp, used fat free half & half, low sodium chicken broth, and I mistakenly got mild cheddar instead of sharp but still thought it was great! I think we got 6 servings out of it and figured it at 550 calories. Next time I think we will half the recipe. But there will definitely be a next time!
This is a great recipe, full of flavor. Although, I don't use chicken broth. I buy the shrimp with the heads on. Rinse shrimp. Then, I take the heads and shell of the shrimp and put it in about 6 cups of water, add celery, onion, 1 stick butter, and seafood seasoning. Allow this mix to boil for 2-5 minutes, then simmer. I would do this first before cooking grits. You would want to strain this shrimp liquid before you start the roux (butter-flour). Add the shrimp broth instead of chicken broth. The extra work is well worth it.
I fixed this for dinner tonight and it was a great success. Only thing I would change is to add the shrimp at almost the very last moment so they don't get overcooked. Also, if you are like me (slow cook and not good @ multitasking while cooking) add the cheese to grits as soon as they are done cooking.
My favorite recipe to make for guests. It tastes SO GOOD and looks just wonderful on the plate. It's easy to make, yet looks like it took hours to do. Really, it's the perfect meal :-)
This was better than anything we had in Charleston.I am going to try tomatos in it next time.
I do not live in grits country... the only thing at my grocery store was the instant kind, and I found that preparing them first led to gummy consistency. I recommend paying attention to the instructions on your grits package, maybe waiting until the end to prepare if using the quick grits - but otherwise this is an AWESOME recipe, the shrimp part turned out fantastic as written. Serve with some Tabasco.
Delicious! I really enjoyed this recipe.
This is by far my most requested dinner. It is absolutely delicious
This was a great dish! Our entire family really loved it. The one variation I used was adding chopped tomatoes, only because my husband had seen them used in a recipe for S&G he had seen on the TV. Oops, I also didn't use the bacon, because we didn't have any. Because I am more of a vegetable vs meat lover, for me, the combination of the veggies is what made it so good. When I make it again - I will use 1 teaspoon of salt in the grits - using 2 was a bit much. We will definitely make this recipe a "Keeper"!
I tried this recipe today for the first time, I served it for brunch and my family loved it. I made a few changes: omitted the bacon, seasoned the shrimp with Old Bay seasoning, used seafood stock instead of chicken broth for the sauce. I also used less half & half than the recipe called for because it seemed too soupy, but next time I'll use more -the grits stiffened while I was preparing the shrimp. It was absolutely delicious, this recipe is a keeper.
This was GOOD!! I have a friend coming over this weekend and she wants me to cook for her. I asked her what she wanted and she said shrimp and grits. I picked this recipe and cooked it a few days before to work out any issues. IT WAS AMAZING!!! I am surprised how well this turned out! Came out a little thick but I guess I add more broth to loosen it up.
Wow! Made this for my husband and he devoured it....said it was the best dish I have ever made. This is a great recipe and hearty. Loved it!
This recipe is fabulous! The only thing I did different was skip the grits portion of the recipe and instead substituted cooked quinoa to serve with it.
absolutely wonderful and so easy to make. It is going in my go-to pile for entertaining!
This recipe turned out great!! Another reviewer stated to try the recipe as written before trying to make adjustments, and I'm so glad i did! The flavors were well balanced, nothing overpowering the other... Just great!!! You must try this recipe!!!
Thank you so much for taking time to post this recipe! Just made it for Valentine's Day brunch, and my valentine has declared it his favorite meal, EVER. Totally well worth the effort and ingredients. We shall now return to our regularly scheduled food coma.
This was so good! I've never made Shrimp and Grits before but even I could understand the instructions. This will be a family favorite from now on...
If I was on death row this would be my last meal!!! This is the best meal I have ever eaten! It was heaven in my mouth. Don't be intimidated with all the steps. Just do all the prep work first then tackle the recipe as it is really easy. It will be worth it.
This dish is wonderful I have made it twice now and the only thing I changed was how I made my grits. Thanks for the awesome recipe!
This was great. I did add a little more chicken broth to get the consistence i wanted. The flavor was top knotch and i believe it is just as good if not better than some of the well known resturants here in Savannah Ga.
Cook the bacon first, add an extra slice or two and use the extra when making the grits. Next day leftovers make for great breakfast fried cheese grits.
Very tasty, rich, & filling. I would recommend 2 changes: First, I simmer (perk) my grit for 30-40 minutes to make them as fluffy as possible. Undercooked, grainy grit are not southern style & not worth eating in my estimation...usually prepared by a yankee. Last, I would make half the amount of roux in the future or be prepared to add additional chicken stock. My wife doesn't ordinarily eat grits, but thoroughly enjoyed these w/ sharp cheddar, cooked to death. Smoked sausage works well too; don't like andouille
Very good and rich. Used Trader Joe's andouille sausage. Perfect for a special dinner.
I liked! First time cooking or eating shrimp and grits. I added oregano and some other herb to my shrimp marinade for more flavor. Regular grits would have sufficed, no need for the extra cheese and calories. Sauce would work great on some rice too!
It was delicious!! I use the same ingredients but change a little prep and cook steps. I prep everything first it took me about 1 hr but it made the cooking easy. I had a problem understanding making the the grits. Then I realized that I needed to cook the grits on medium for 20 mins instead of bringing to boil and dropping the heat to low for 20 mins. I think that 8 serving was good for the meat/vegetable mix but you may need to double the grits amount. If you like grits. I changed the grit ratio to 1 cup grit and 5 cups water.
This is the second time I made this recipe....its Perfection. The first time I followed the recipe exactly, but left out the andouille sausage (not a fan of the heat in andouille), and it was devine. This time I followed it exactly again but used a New Orleans flavor Johnsonville sausage (mild heat but nice smoke)....OMG....talk about the perfect comfort food. The grits are perfectly creamy and cheesy....and the shrimp mixture is just perfection.
I'm planning to make this dish Tuesday. Will follow all instructions, but instead of cheddar cheese in the grits, I will use smoked Gouda - everyone loves the smoked Gouda. I may even substitute Conecuh sausage (spicey) for the andouille. But, I may use both. I'll let you know.
This was soooo good! Being from SC I have had some pretty great shrimp and grits but these were the best I've ever had. And they were super easy to make. I loved them.
Wonderful. I did not use yellow bell pepper, because I did not have one. I eliminated the cayenne because my mother swears she cannot do spicy food, and I just forgot about the garlic. I almost stopped short of doing the bacon, but since my mother was cooking bacon at the time,I added it in. But, the recipe is plenty of flavor without it. I planned to eliminate the roux portion of the recipe, but, I was on a roll, so I challenged myself to finish off the gravy. The family loved it. I highly recommend the recipe.
This was absolutely rich and delicious, but I thought could have used a little more acid. I think I'll try adding tomatoes and maybe a little more worchestershire. I think I was a little too light on the cayenne for the shrimp, too. I didn't sense the heat much at all except in the sausage. My hubby from Charleston said it was as good as any shrimp & grits he's ever had at a restaurant!
Loved it. Needs more than one cup of chicken stock to keep the gravy from getting too thick while the shrimp cook. Otherwise, perfect!
Truly a winning recipe! I did omit the Worcestershire Sauce as it made it too salty. I prefer the peppers a bit under cooked, so I saute'd the onions alone and added the peppers after. Bravo!
Delicious & so hearty/filling. Next time, i will cut back on cayenne or omit altogether. I prepped everything early in the day & cooked the sausage & bacon. Made cooking later a breeze. Made as written for 6. My first time to eat shrimp and grits and it will now be a favorite at least a couple times a year! I wasn't sure what to serve with it so i just made corn muffins & served with a glass of white wine. I can easily see making this for guests, it's that good. Far surpasses a meal in a restaurant. Thank you for posting this mouthwatering recipe. I am considering eating this leftover for breakfast. LOL
I halved the recipe. Followed to spec except added slightly more garlic and garnished with red pepper flakes (hot sprinkles) and fresh chives. I also brined the shrimp for an hour. This was very good, but to make it five stars next time, I will omit the andouille and possible add a squeeze of fresh lemon for brightness upon serving. The andouille was totally unnecessary and actually weighted the dish down in my and my husband’s opinions.
I had out of town guest and was trying to figure out something simple to make. This is a complete meal however I did add a tossed green salad. I didn't add the Worcestershire sauce and used less of the vegetables but it still was excellent! I received many compliments on this one along with a request for the recipe. Much better than recipes I've tried in the past! I also garnished with chopped green onion. This is definitely a keeper!
I made this for the second time last night.....it is the best shrimp and grits EVER!!! Hubs reports that it is better than Taqueria del sol's in Atlanta (and their's is excellent!). Whew, it takes a lot of time to prepare, though, so I suggest chopping veggies and frying bacon and sausage early in the day.
I had no idea just how amazingly delicious this was going to be. We didn't change a thing, just followed the recipe right down the line. We didn't scrimp on the shrimp and got the real andouille sausage, and I'm glad we did. It was fantastic! After finishing (my second helping) I felt like I'd died and gone to heaven. I am kicking myself for not making this before now! Run, don't walk to your nearest grocery store and make this tonight!
Fantastic recipe! Literally the only thing I did differently was sprinkle the bacon on top rather then stir it in. This is the way great Shrimp & Grits is supposed to taste. I appreciated the review suggesting to make the bacon, brown the sausage and make the roux early in the day so it’s easy to put this together at crunch time!
I made this today and it was great!! My two sons enjoyed it, no leftovers. Follow the recipe exactly but I added fresh mushrooms. Will be making again!!
Great recipe exactly as is!
Great recipe overall. **IF** I were to change anything next time, I would reduce water to 2 1/2 cups (slightly thicken the grits) and decrease the sausage to 3/4 cup (increase shrimp to sausage ratio).
My husband made this for Christmas dinner this year & it was to DIE FOR! His mom & dad & sister were in & really loved it!! He finished the meal with the Beignet recipe from this website & we are in heavan!
I am so happy that the first time I ever ate or made grits it was with this recipe. I have made it on 3 separate brunch occasions and it was always a hit! I found it to be served best with my jalapeño cheddar corn soufflé and Bloody Mary! It made fathers days special and for dessert chef John Banana Fosters!
This is very very tasty and very spicy! I may switch to a less fiery sausage choice next time. You should also note that this recipe takes a lot of prep and every pot in your kitchen will be dirty when you're done:-) In the end, it will be worth the effort. Thanks for posting!
This was too spicy for 6 year old, but hubs & I really liked it. Next time I'll just keep my child's portion away from the andouille sausage. I did not have any half & half, made the roux with out it, just used milk & chicken broth from a can. Didn't bother with the bacon because the sausage was plenty fatty. Next time I'd try harder to find a turkey andouille sausage, the Smithfield I used needed to be drained & set on paper towels. I used Quaker instant grits & used a lot less grated cheese. I used 3 pans to get this one done & it really didn't take too much time.
Followed the recipe exactly! I live in Charleston and this is better than any restaurant in town!!
I by no means am a big cooker, but I followed this receipe to the letter for a church function and it was GREAT!! It was a big hit!! My boyfriend almost didn't want me to take it to church. It is a great receipe and I highly recommend it. Thanks!!
I use kielbasa as my wife is t big in the andouille. It came out great!
this was very tasty, great flavor but way too much butter. also, it's a lot of pots and pans. would probably make this again but cut back on the butter. I made my grits in a crock pot which saved tons of time.
Amazing recipe! I don't even usually like grits and I ate every bit of this recipe - two helpings. The seasonings were perfect and the depth of flavor was outstanding. Make this recipe as written and Don't change a thing; you won't regret it.
So good you could make for guests without practicing. I had to use two pots-mine weren't big enough for the full recipe. Takes more than 1 hour 15. You could do steps 1,3,4,5,and 9 the morning or day before. I would only cook the shrimp and roux at the last minute. De-lish!
This recipe is fabulous! I made it for the first time tonight for company. I took a chance, and made it exactly as written because of all the rave reviews. We weren't disappointed. I can't wait to make it again! Thank you for this wonderful recipe.
This recipe was exceptional. I did not have to make any modifications. I had a brunch for my mother and by far this was the favorite dish of my guests. They could not stop raving about how good it was.
I made this dish for a family brunch to celebrate my sister's retirement after 20+ years in the military. The dish was a BIG HIT! The pots in my home were scraped clean. Everyone was raving over how flavorful it was. This was my first time ever preparing shrimp and grits myself and this was easy to make and so very tasty. I would suggest this to anyone novice or chef level cook if you enjoy shrimp and grits, make this you will not be disappointed!
This recipe deserves every star... it is my new favorite. I had only made shrimp at home once before and it was a disaster. I had never made grits in my life. That shows that this recipe was amazing. TIPS: As others have stated, I cooked my grits in chicken broth. Which made it easy to just buy a 32oz container for the entire recipe. Also, I don't think the recipe is clear enough that you should make the brown gravy at the same time you are cooking the onion/pepper/garlic combo. That way you drop the shrimp in after the sauce is done. Makes for more even cooking. I also used one short cut, using reserved bacon grease and bacon bits vs. cooking the bacon at the time of this recipe. Oh, and when re-heating leftovers (also great the second day), if you add a little bit of half and half or milk to the grits it helps reconstitute the texture. I will continue to make this again and again, much to the delight of my husband!
Absolutely fantastic! Everything about this recipe is delicious!
Excellent! My hubby loved this dish! Very filling, unfortunately I had to use the store brought instant grits, as I could not find the old fashioned grits. The only modifications that I made is that I used, 2% milk instead of half and half, I forgot the lemon so I used Lemon pepper seasoning to replace the lemon and cayenne pepper. As my kids are not too keen on spicy foods. I also used margarine instead of butter.
I was really looking forward to this but the grits are terrible. 2 teaspoons of salt is way to much and the grits were extremely salty. I am new to making grits so I will know better next time.
So my husband does not like grits so I made it over white rice.
My husband absolutely RAVED about this recipe. He took some leftovers to work and several people begged him to give them the recipe. The only thing I changed was to cut down the bell peppers - a lot (we are not big fans). This is definitely going in my recipe box.
Positively will make this again! My husband loved it and has requested it as part of his birthday menu!
This recipe is PHENOMENAL! Even my teenage sons loves it and one of them is very finicky. Just enough heat, saltiness, creaminess, etc. Unlike many folks that give it 5 stars then alter the entire recipe, I've actually made it exactly to the tee and it is fabulous as written. I've made it numerous times and have since changed a few ingredients here or there ONLY bc I didn't have all of the listed ingredients, but I've found that the best version for me has been the version as written. Enjoy! :)
I don't eat pork, so I used beef sausage and turkey bacon. I also had some smoked chicken leftover from earlier in the week that I threw in at the end, which gave added flavor and depth to the dish! Though I had added chix broth, my roux was thicker than I wanted it, so I added about 1/2 cup of chardonnay (I let it come back to a light boil before I added shrimp to prevent overcooking them). Sauce was perfect. I just did quick grits and added extra sharp cheddar. Very easy and tasty.
The recipe was absolutely delicious. I made half the recipe and adjusted ingredients accordingly. I used some orange, yellow and red pepper. My husband and I don't like green. I bought chicken andouille sausage which helped to cut the calories a little. We didn't taste the difference. I didn't pay attention to the recipe and accidentally added the chicken broth to the flour/butter mixture and made a roux. It worked beautifully because I didn't have to worry about the flour/butter burning. Don't know if I would do it the recipe way because this worked out so well. I don't think my changes were considerable; it really was a wonderful recipe.
This is now my favorite S&G recipe. If you have access to Conecuh brand smoked sausage, use that. I've had countless kinds/brands of smoked sausage, and Conecuh is the best by far. I have no connection to that brand other than an addiction. I skip the cayenne pepper as my wife is sensitive to spicy heat. Chopping the onion/peppers the night before as well as cubing sausage and chopping bacon saves prep time when ready to cook. You can fry the sausage and bacon together, no need to do it in different steps.
My husband loves shrimp and grits, and he gave a big thumbs up on this recipe! The grits were creamy, and the shrimp and sausage mixture was flavorful and had a nice, smooth consistency. I made one change. I cut back on the amount of bell peppers the recipe calls for. After I finely diced the peppers, it looked like too much for my taste. I used half of each pepper. I definitely will be making this recipe again!
I’ve used this recipe twice in the last month! So, so good. I’ve always thought shrimp and grits were over rated but the hubby loves it. First time straight by the recipe. I loved it. Second go round I browned the roux to a deep brown and substituted chorizo for the andouille (had a lb. of homade in the freezer). Off the hook delicious!
Made this for my boss' birthday potluck as we both have a common love for Southern Shrimp & Grits. I had to share the recipe with every coworker that had some. Tip on the grits: can use 5-minute quick grits and make a day ahead (Sets up much better when made ahead).
I love shrimp and grits and frequently order it when I’m out. I’m from south Mississippi and my standards are high. I decided I wanted to try my hand at home and found this recipe. The only changes I made were substituting some of the salt for tony cacheres and omitting the yellow pepper (but only because the pepper I bought was bad once I cut into it). Next time I may cut down the overall salt just a little but but overall this is a win!
My first review here ever but I had to. It was soo good! Came out like my very favorite restaurant dishes, and I get it a lot. Used milk vs. cream but still really creamy grits. Note that making the roux in step 7 takes more than 8 minutes while shrimp/peppers/sausage wait, so the shrimp was a little too done. If I'd realized that, I'd have heated less before stopping to make the roux. Otherwise perfect.
I have made this recipe a few times. I follow the recipe as it is. It turns out great each time.