Shrimp and grits, sometimes called "breakfast shrimp," tastes great for lunch or dinner. Start with frozen bell pepper and onion, as well as prepeeled and deveined shrimp, to minimize prep time.
I made this dish last night and was completely underwhelmed. It was bland and boring, even when I added additional seasonings (e.g. chili lime powder) to make it more flavorful. Based on the reviews, my expectations were far higher than this turned out. We like highly flavorful food and this just didn't cut it.
True Low Country Grits come from the heart of Charleston, SC. These grits are stone ground and of course will take longer to cook. This will be an ingredient you should ad to your pantry! A 5 lb. sack can go a long way!!! There are so many varieties of this recipe that will tantalize your taste buds.
A little different from my "go to" Shrimp & Grits recipe but very good! I use stone ground grits that must be cooked longer.
My whole family loved this!
My husband is still raving about the flavors this morning after we had this for dinner last night. Nice combination.
Good, solid recipe. Not as decadent as the meal you'd get in a restaurant, but satisfied our craving for shrimp and grits. I used chicken broth and milk for the liquid in the grits, and mixed in a cup of cheese into the grits.
Best Shrimp Recipe..loved it..
Very good, even without the tomatoes that some other equally delicious CL recipes use. We had a lean cajun spiced bacon which we doubled, and I think the extra taste was worth the extra calories. I also prefer to use an anaheim pepper rather than a green bell and to stir some cheese (about half as much) into the grits rather than sprinkle it on top. And I use 1/2 chicken stock 1/2 water to make grits. You might also want less stock in the shrimp dish: 3/4 cup is plenty. Served with crusty rolls and a salad.
I read all the reviews and comments and made adjustments to the recipe as suggested. I made the grits with milk and added cheese. The sauce for the shrimp was delish but soupy so I added Wondra quick mixing flour to thicken it to the right consistency. This recipe was quick, easy and ohhhh so good. Good enough for company!!!
This is now one of my favorite recipes, and it's one I go to often. Every time I've made it, everyone LOVED it. Great, great flavors, healthy, easy - You can't go wrong with this one.
The way they cook grits in restaurants in Charleston is to use milk and/or cream instead of water. I modify that by using milk and water to cut calories. The texture is much creamier with some milk. I felt the sauce was too liquid, so I cut the water amount in half. Adding more hot sauce and diced tomatoes on top at the end really enhanced the flavor and gave it the authentic look this dish needed.
The best shrimp and grits recipe out there. I do doctor the recipe a bit though. The first thing I do is add goat cheese to the grits, 4 oz's to every cup of grits that you make. This makes the grits creamy. I also only use fresh shrimp and onion only. I do not like green pepper, so that is left out. And the last item is use more bacon fat, double the amount (or more). I know this is really not a light recipe, but everyone love your cooking!
I made this and was disappointed in the sauce. It was way too soupy! The flavor was good (although it needed more hot sauce), but way too much chicken broth. If I use this again, I will cut it down to 1/2 c or less. Also, I put the cheese into the grits so they truly were cheese grits, instead of sprinkling it on top. I added the bacon & all the green onion to the sauce, which I liked better than sprinkled on top.
I made this last night and got rave reviews. I love that it came together so quickly! (Note to self, though: Splurge and buy the shrimp peeled and deveined!) My bf, who doesn't care for shrimp ate it up and kept talking about how delicious it was - like something out of a restaurant. He was right, too; it was phenomenal. A green salad and some crusty bread rounds it out and makes for a wonderful home cooked meal.
Yum. My whole family loved this!
This was... gross. Tasteless and runny. I repurposed the leftover shrimp.
Have not made this yet...just wanted to ask if I make it for 2 would i just 1/2 the receipe??????
So good. So simple to make. I doubled the hot sauce and left off the cheese. Really, really good -- makes me homesick for the Low Country.
This recipe is amazing and extremely simple! My husband craves it constantly! I follow the recipe but use my own choice of hot sauce. You can't go wrong with this one!
This is awesome and I'd make it for company. I used regular grits, so get those started cooking before everything else. I added a full cup of green peppers because I wanted more vegetables in it - 1/4 cup would barely be worth the trouble to chop. I don't eat pork so I used chiles in adobo sauce for that smoky flavor - I probably used a total of 3 chiles with sauce. I haven't had bacon in a while, but my husband thought the taste was so close he believed I had used bacon in the recipe! very good, will definitely make again. I used more cheese too - I always do :)
Simple, fast, easy, and delicous! Absolutely THE best shrimp and grits dish I've ever had. This is a very healthy and quite tasty version of the classic lowcountry style of shrimp and grits, with the sauce being simply perfect just the way it is. And I absolutely love the hot and tangy kick the tobasco adds. Everyone I have ever made this for raves about it and eagerly ask for the recipe. Highly recommened.