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My review
Lowcountry Shrimp and Grits
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kit kat zebb
"This is a Charleston, South Carolina recipe. It is a combination of all the best recipes I have seen, and similar to a dish that is served in a popular Downtown Charleston restaurant."
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Ingredients
40 m servings 387Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes.
- Meanwhile, heat olive oil and butter in a skillet over medium heat. Saute onions until tender, then toss in shrimp. Season with salt and pepper, and cook 4 to 5 minutes, or until shrimp turn pink. Stir shrimp mixture into grits, and continue cooking for 10 to 15 minutes. Serve hot.
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Reviews
Read all reviews 2529 Ratings
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Most helpful positive review
10/5/2007
I tested this recipe before serving it to my supper club. For the big night I used a stick of butter instead of a tablespoon and as always, I cooked the shrimp separately. It's easy to over co...
Most helpful critical review
7/22/2005
This is not an authentic Charleston recipe. The gravy in real shrimp & grits is always flavored by bacon, or at least some other type of pork. It's a rich, deep, brown, and absolutely delicious...
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7/22/2005
This is not an authentic Charleston recipe. The gravy in real shrimp & grits is always flavored by bacon, or at least some other type of pork. It's a rich, deep, brown, and absolutely delicious...
3/24/2003
One BIG suggestion for those wishing to fix "shrimp and grits" or any other recipe calling for shrimp. Do NOT cook shrimp longer than 3 minutes or the shrimp will be tough. 3 minutes is the stan...
10/5/2007
I tested this recipe before serving it to my supper club. For the big night I used a stick of butter instead of a tablespoon and as always, I cooked the shrimp separately. It's easy to over co...
3/15/2008
Wow...with a little tweeking this was excellent! I added 2 tablespoons of bacon grease,2 tablespoons granulated sugar and 1 15oz jar of Monteryjack salsa con queso,also used evaporated milk inpl...
3/3/2010
While this is an ok variation on Shrimp-n-Grits, its not really a Charleston recipe. As with other commenters, true blue Charlestonians use bacon for the smoke flavoring which is fried and remo...
11/8/2006
I agree with both reviews above - shrimp cook very quickly! Also, I am from/live in the Charleston area and agree that there must be bacon or sausage in this recipe! I am all for making recipes ...
11/20/2006
Im from/live charleston as well,and I agree with everyone about adding the bacon. Also, there's a little spot Downtown that adds Tasso Ham, Sausage, and Cheddar Cheese all topped off with Tasso ...
3/4/2010
I tweaked this as well - I added one slice of bacon (browned with the grease) along with 1/2 stick butter and 1/4 c. olive oil. I didn't have stone ground grits, so I used Old Fashioned white h...
6/2/2008
NEEDS MORE FLAVOR. I REALLY LIKE THE CHARLESTON SHRIMP N GRAVY RECIPE BY ALRAYNA.IT'S SERVED OVER GRITS AND THE SAUCE IT WONDERFUL. IT'S ON THE BLAND SIDE.