Chef John's Shrimp and Grits

Another great job, Chef John! This was exactly what I wanted for Shrimp and Grits! I make a Cheese Grits Casserole often and it worked well for this dish, and added the make-ahead benefit! The shrimp and sauce mixture was very tasty, and so good that I will make more sauce next time! Recommend passing the shrimp thru the hot pan quickly, add the veg's, then sauce, then shrimp back to finish. So easy to overcook shrimp! This will be a great brunch dish!

I used 4 lbs of shrimps,added more bacon lots of peppers, everyone thought I was a genius and great chef

I have eaten shrimp and grits New Orleans and S Carolina. This was perfertly devine. Easy and delicious. I added mushrooms. CHEF JOHN YOUR RECIPES MAKE ME FEEL LIKE A PRO!!!!!! THANK YOU

I would definitely make this again. The sauce is delicious and I made 1 1/2 times the amount the recipe called for since we like a lot of sauce. I would not change a thing except to thicken the sauce a bit. When you make a lot of sauce it runs all over the plate. I may try leaving out the water and just use the cream, lemon juice, and Worcestershire. Also, I use chicken broth to cook the grits instead of water.

This was the best shrimp and grits we have ever tasted! Thank you so very much for sharing this recipe. I do cook my grits using a couple of teaspoons of powdered chicken stock in the water, which really enhances the flavor of the grits. I will definitely be serving this frequently.

Delicious! The flavors melt together perfectly. My hubby loved it, being the first time he has eaten this dish. Also, the grits were the “instant” grits. (Sent my hubby to the grocery store) But it totally worked! This recipe is a keeper. Thank you Chef John!

Delicious! I made a double recipe, and I had a lot of grits left over. Next time I make it, I'll probably double the grits ingredients and triple the shrimp/sauce ingredients so that I have the right ratio of shrimp/sauce to grits. I had never made grits before, and the recipe didn't say to cover the pot, but the box of grits said to cook them covered, so I did. Other than that, I followed the recipe to a T.

This was so simple and easy to make!!! My 10 yo loved this dish! VERY GOOD

made no changes to the recipe...everyone loved it as is....a definite keeper

This was yumbolicious. You really can't go wrong with cream and lemon but the Cajun flavoring took it to another level. I had to use 2 lbs of smaller shrimp and so I doubled the sauce. There ended up being too much sauce so I will adjust that next time. I used the Cajun seasoning recipe from this site. I also had some leftover Andouille sausage that I put in with the bacon. I just realized I never added the fresh garlic, whoopsie. Didn't notice it at all, don't think it's necessary.

This is by far the best recipe for shrimp and grits. My family and friends love it.

Simple and luxurious!!!!

I made this dish on Saturday. It was sooooo yummy. I didn't change a thing, besides cut it in half. So happy that I have what I need to make it again!

Right up there with what we're used to--New Orleans Shrimp and Grits. I don't keep whipping cream on hand, so I replaced it with 1/2 nonfat plain yogurt and 1/2 unsweetened soy milk. We didn't miss the whipping cream, but it probably would have put this over the top. Definitely a keeper!

I have used this recipe as a base two times now. Hubby has ulcers and horrid reflex so I have to tame down the hotter ingredients. I don't keep Cajun seasoning on had so I use a spicy Italian seasoning grinder. It has just the right about of kick for us. I also found out tonight that it you don't have green onion, white onion works too. I will definitely keep this recipe around.

My "go to" for shrimp and grits! I had some Andouille sausage that needed to get used so I substituted it for the bacon with great results. Also increased the cream/water/lemon/Worcestershire since everyone loves the "gravy" on the grits. I'm a big fan of Chef John's recipes -easy and great results!

Fantastic! No picture because we ate it too fast. Delicious. Fyi, this is another receipe that proves that my wide actually likes shrimp.

Very nice indeed, I just left the Worstershire sauce out and added chillies, very finely chopped.

I followed the directions. I didn't use grits though. I made cauliflower small enough to have the grits texture. Followed the recipe with Allrecipes too. this was very good and will last for work lunches. Thanks Allrecipes.

Pretty simple and reasonably quick - great for a delicious meal! The amount of water you'll need for the grits depends a lot on the type of grits you're using. For me, using "quick grits," 3 1/2 cups water for 1 cup of grits did the job. Also, it was done in about 12 minutes. A creamier version could be made by adding the grits to cold water. The seasoning blend for the shrimp is very good. Be careful with the cooking time. Adjust based on the size of your shrimp. Nothing worse than overcooked rubbery shrimp. Just to sneak in some vegetables, at the very end, I added a large handful of baby spinach and allowed it to wilt in the shrimp sauce. This was very tasty and not very complicated. If you get everything prepped in advance, this recipe comes together very quickly. Worth the effort!

Just made it and it was delicious! My family loved it. Used creole seasoning and no jalapeño.

I followed the recipe (except for using instant grits (the only kind we could find) and served the dish for brunch. It received, and merited, high praise and clean plates.

Wow. Just wow. This is one of the best things that I have ever put in my mouth. Thanks, Chef John!

not bad. Try Chef John's shrimp etouffee. now,THAT'S a great recipe!

Delicious - but I think the sauce had too much water. I did double the sauce ingredients, but next time I would NOT double the water. I would have liked it a bit thicker. I also added mushrooms, which I sauteed with the onion and garlic a bit before adding it to the sauce (could that have thinned it too much?). Took veggies out of pan, sauteed shrimp for a minute and then added sauce/veggies back in to finish cooking. Also, remember to make the grits with broth, not water - forgot this time, and definitely not as flavorful. Still good, though!

It is now a family favorite.

Ohhh my gosh, Chef John, you did it again!!!! I have wanted to make this since I came back from down south and it was fabulous. I made as is and will make again and again. I love your recipes and videos!!!!

Delicious! I eliminated the jalapeños and used chicken broth in the grits instead of water. Delicious!

I'm not much for the version of shrimp and grits that contains sausage, so I was very eager to try this recipe. It did not disappoint! The only revision I'll try next time I make it is to leave out the 1/4 cup of water in the cream mixture, and instead add water little by little until the right consistency for the sauce is achieved. With the full 1/4 cup of water, the sauce was a little too thin for my liking.

Great recipe, always wanted to try shrimp and grits, family loved it--left out the cayenne pepper and jalepeno since my family doesn't care for spicy, I on the otherhand love spicy.

This was an awesome dish made it just like he did but i did add a couple more strips of bacon

Awesome! Will definitely make again!! I omitted the jalapeño thought the cayenne was just right!!

I used this recipe tonight. I reduced the servings to 3. I didnt use jalapeño peppers and I didn't have Worcestershire. I added a minced shallot and more garlic. The sauce was excellent. We enjoyed this very much. Next time I will use the jalapeños and Worcestershire.

This is a good recipe but the grits weren't very creamy. To really get those grits nice and creamy, I added about a 1/4 to 1/3 cup of heavy cream to the water for the grits, brought that to a boil and then simmered them in that for about 20 minutes.

Meh. It was ok.

This was absolutely delicious! I made it tonight for dinner and my son and husband gobbled it up! I found the ingredients and the directions to be very easy. I'm not a cook at all, but this was very easy to follow and the taste was awesome. I will definitely make this again. Thanks so much Chef John for making a non-cook feel like a chef!

I love this! My family loves this! My husband thinks it is the best he has ever had. I have used several of chef johns recipes and we always enjoy. Thanks

wonderful!!!!

Nice dish! It came out great. The only improvement I made was taking the tails off of the shrimp before cooking. Much easier to eat that way.

Absolutely delicious! I omitted the bacon. Sauteed half of an onion with half of a red pepper and blended it with the cream mixture. It was amazing!

I made this last night and it was delicious. This was a very great recipe for someone who never had shrimp and grits before. Also one tip to save some time, you can buy some quick cooking grits too.

Simple recipe with amazing results! I have not found any shrimp and grits recipe that beats this one!

We treated ourselves to this one weekend, never had it before, and loved it! It doesn't take long to put together, so make sure you have everything ready to go.

Great recipe! And thanks to so many helpful suggestions it's easy to tweak too. I used polenta (with a little butter, cream and cheese of course) instead of grits and my shrimp seasoning were: Old Bay, Tony Chachere's, cumin & red pepper flakes. The cream sauce worked/tasted perfect as directed. Remember to garnish with the bacon - if you put it into the liquid it gets soggy and looses it's appeal.

Delicious! I added green peppers to give it a little something else. Cheated and used instant grits.

Daughter wanted shrimp and grits for her Birthday Dinner, Chef John's was a perfect choice! Delicious, didn't have to change a thing!!

I made this according to the recipe with one exception. I used fat-free half and half instead of the heavy cream because that's what I had on hand. I have tried shrimp and grits at a lot of good restaurants and this recipe is better than any I have ever tasted. Thanks so much for this delicious recipe, Chef John!

Very good recipe for shrimp and grits. This is one of my favorite dishes and I really enjoyed this version. I used a pound-and-a-half of shrimp and doubled the wet ingredients. Awesome.

Best I have ever had!

So yummy and so easy. I did not even have all the ingredients (used milk instead of heavy cream) and it still turned out great.

I will definitely make this again. I used chicken broth in grits instead of water. I also used Parmesan instead of cheddar for the grits. It makes the grits saltier, but I prefer Parmesan over cheddar in my grits. Otherwise, I made the shrimp part exactly as given. Just enough spice . Not overpowering. Absolutely delicious!

I used 8 slices of thick sliced bacon, and added 3 cups of sharp cheddar to the grits. It was delicious.

My family loved this recipe. They said it was the best shrimp and grits ever.

My husband loves shrimp. LOVES. Quote after his first bite... 'this is sinfully delicious'. After a few more he put down his spoon, turned to me, and said 'Honey. This is amazing.' That is all I need. I will be making this for the rest of our lives! So good.

These were amazing! So easy!

Omg, so flavorful and wonderful. It was even better the next day. My husband and I agree this one is a keeper. As for changes to the recipe, I didn't make much. First of all I forgot to tell my husband to get raw shrimp so we had cooked shrimp, which worked pretty well. I also do not like things too spicy and he does, so I cooked the shrimp concoction in 2 separate pans. I added red pepper flakes to his (a suggestion someone else made). That was the only changes. Definitely making this one again!

I made without jalapenos it was still delicious my family loved it

Overall we liked it, but the creole seasoning I used (Tony's) already had salt in it, and even though I didn't add any additional salt, it was VERY salty. Also, the sauce was really thin, which I did not expect. If I make this again, I will make my own creole seasoning.

I added mushrooms to the bacon mixture and used sharp cheddar. Delish!

Yummy in my tummy

Tasted amazing! Husband does not like grits but I loved this recipe.

This was wonderful!!! My husband agreed. The only change I made was to leave out the grits as we have gone Keto.

Delicious. Added mushrooms was the only change I made and didn’t add water while cooking to thin out the sauce.

REMOVE THE TAILS FROM THE SHRIMP!

Delicious! I followed other suggestions to remove the shrimp after searing, and I added it back just before serving. I increased the amount of sauce (I'm all about the "gravy!), and I suggest leaving out the water. My sauce was thin, and I had to cook it down to a more gravy-like consistency. The flavor was outstanding, and my guys ate it up!

First time ever making Shrimp and Grits and it was super easy and better than any I have had from any restaurant. It has a bit of of a creamy taste with just a bit of spice(I added more spice that the recipe called for because I love spicy food). Will be making it again this week.

awesomely easy and takes subsitutions well.

Doubled the shrimp, tripled the sauce, added green bell peppers and yellow onions, cooked grits in chicken broth and minced garlic. Amazing!

My husband said its the best thing I've cooked in all our 17 years!

This recipe was super easy and super quick. I wouldn't change a thing! It was spicey and creamy and just delicious. We loved it.

So instead of bacon, I used chicken chorizo sausage. Second time making this dish and it turned out great once again. Love this simple recipe!

Turned out great! Used chicken broth instead of water to make the grits, no salt needed. Rich and creamy! Added spinach and boudin sausage! Will make this again for sure

I hate to do this but I modified the recipe. Personally I hate when people do that then review but here I go doing the same thing! I left out the cream. Added cheese and okra to the grits. It was beyond amazing. I’m going to make it again but I don’t see what the cream would do for this other than make a richer, fattier sauce. Without the cream the sauce was thin but I guess the cheese and okra in the grits made up for it. When the shrimp and the grits combined the taste was perfect and rich.

1. Everything with bacon is starting right. :-) 2. The shrimp was very tasty with just the right amount of spice

Delicious! I've made this recipe several times and each time my family eats every bite. Even my two year old loves it.

Absolutely perfect! No alterations! Bravo!!!

Didn't change a thing, just doubled everything for 2 lbs of shrimp. So delicious!!

Super easy & amazing flavor! This will definitely be my go to recipe for this cajun delight!

Yummo! Doubled the sauce and thickened with a bit of flour and left out the jalapeño. Used Tony Chachere creole seasoning. Very good recipe

This was so delicious! I didn’t have a fresh lemon on hand so I used fresh squeezed orange juice and a few drops of vinegar.

I usually make a Creole style shrimp and grits, with tomatoes. But I loved this version so much more than mine, so I’ll be making it this way for now on! My husband and two boys loved it as well, even the picky one. I followed the recipe pretty closely, with only a couple small changes for lack of the ingredient. Excellent recipe, thank you Chef John!

Excellent recipe! I used chicken broth and heavy cream for my grits and sautéed the onions and garlic. I also doubled the recipe for the sauce because we like to have more. This was absolutely delicious.

It was good. Something seemed missing to me, but I will try it again. My guest loved it.

As usual, Chef John created another delicious recipe! The only change I made is I used Costco’s bacon crumbles instead of bacon and I chopped a whole jalapeño, so was 2 or 3 Tbsp. Since the bacon crumbles were already cooked, I only had to heat them in the skillet and removed them once they had browned. The bacon crumbles generate a lot less fat than bacon, but enough to cook the shrimp. The amount of grits is more than we needed, but that’s because a pound of shimp is only enough for two servings (seriously, can anyone be satisfied with just 4 oz of shrimp?!). Not to worry, I just reheated the leftover grits for breakfast the next day.

Better than any shrimp and grits I've ever had at any restaurant!

Fabulous! After making it several times I’ve adjusted it for my family’s preferences. 1. Use chicken broth to make the grits. Quick cooking are fine, but stone ground are better. There are plenty of brands available on Amazon if aren’t lucky enough to live in the South. 2. Double the sauce, onion and jalapeño - it’s just better. I double the bacon - just because you can never have too much bacon. Thick sliced works best. 3. I add smoked sausage because my husband hates shrimp but he loves the rest of the dish. It’s actually a nice addition, but I don’t have to have it. 4. If possible, use wild caught shrimp. It has more flavor.

I used this recipe for our Father's Day brunch and it was awesome! My husband is from Louisiana and he thought it was great and definitely wants it again. Easy, flavorful and impressive for an infrequent chef!

Excellent! Only change I made was to cook the grits in half water/half whole milk. Very creamy.

This was delicious. I used a Poblano pepper because that is what I had. I did not cook bacon from scratch; I used the prepared bacon, just sliced it thinly. I cooked the shrimp with avocado oil then added the pepper and other ingredients. I think everything else was as directed. We loved this dish. It seemed intimidating at first but I just prepared the ingredients before I began cooking. We will definitely make this again.

I have made different versions of shrimp and grits and this is by far the best one yet. I followed the recipe,but did use Morning Star bacon(fake bacon)

Easy, quick and delicious recipe! Adapted with half and half, pre-cooked bacon due to supplies and time factor and it was heavenly!

soooo freaking good! we have 3 lillte boys all under 6 who don't really like to sit still. so brunch is a no go for us. one-day I saw some friends having this & I thought, why not try it. I did &it was freaking delicious.

awesome

Delicious! My husband loved it. I used heavy whipping cream and left the onions out. It's super easy and definitely worth a try.

This was really good, even better the next day for left overs and flavors had time to blend.

This was delicious and well loved by everyone. The only thing is next time I will double the sauce.

We love this recipe! The first time I made it I didn't include the cayenne pepper. Made it for dinner tonight added the cayenne and the spice is perfect!! I typically don't like spicy / hot food but this recipe has just the right amount of seasoning. Put it in my "keeper" recipe file.

Followed the recipe exactly. Turned out fantastic

Delicious recipe, Chef John is a super star. I had to substitute bacon with chicken andouille sausage. I also added a can of Rotel tomatoes because I needed to stretch the dish a bit. It was spicy but the creamy grits cooled it down. Will make again and again!