*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 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!
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.