Reviewed: Nov. 24, 2009

This was okay, but not great. I used everything to a T, but did use a can of Rotel instead of the tomato and used cheddar cubes as I couldn't find the garlic cheese in the grocery store. As others suggested, I cooked the grits in the chicken broth. Personally, I think the chicken broth was just too overwhelming. Next time I'm going cook the grits in 1/2 broth and 1/2 water.

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AshleyB

Cooking Level: Beginning

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Reviewed: Nov. 15, 2009

these were sooo good! i have never had grits before and wanted to try them. this recipe was a great introduction to them! i couldn't find garlic flavored cheese, so just used regular Velveeta. i used 2 huge garlic cloves to compensate, and definitely could taste the garlic. i used frozen shrimp - i didn't have a ton in my freezer, so next time i will definitely use the suggested 2 pounds. overall, myself, hubby and 3 year old all devoured and it has been declared a "keeper"!

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kodles

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Reviewed: Oct. 9, 2009

Excellent. Took advice of other reviews cooking grits in partial chix broth and reserving some broth for the gravy. Gravy: Added 1/2 c. chopped mushr. Combined one fresh tom with half can Rotel tom and green chilies/mild. Diced 2 scallions. Added 2 Tbl Worc Sauce, no lemon. Simmer for 15+ and adjust flavor. Wow.

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ERYAN50

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Aug. 25, 2009

I've been looking for a great shrimp/grits recipe full of flavor and have found it. Easy!! The only thing different I did was cook the grits in chicken broth as done in Savannah... Excellent.

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WENDILASSITER

Cooking Level: Expert

Home Town: Tarboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Aug. 20, 2009

So very good. It was so quick and easy to make also. The cheese I added was garlic cheese. I also added andouille sausage. My husband could not get enough!!

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dpete

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Reviewed: Jun. 25, 2009

Loved it- great sauce!

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dpetlove

Cooking Level: Expert

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Reviewed: May 3, 2009

The first few bites were good but then it was too rich and heavy for my husband and me.

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Jessica Ferq

Cooking Level: Intermediate

Home Town: Ozark, Alabama, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Apr. 30, 2009

This was good. However, DO NOT use Quaker brand instant grits. With the addition of the cheese, they were sooo salty, that I could barely eat it. However, with regular grits, this would be great. I did add the bacon and green onions like other reviews suggested which added great texture, flavor and crunch.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 14, 2009

This was good and simple. I thought the tomato was too much. Used pepperjack instead. Couldn't find garlic cheese. Overall, we will make again!

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jenpeters59

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Reviewed: Apr. 1, 2009

Fantastic! I made the shrimp and sauce almost exactly, just added (1)tbs more of butter and EVOO and +2 more cloves of garlic. For the grits: added a pinch of cheddar and about 2oz. of cream cheese. Excellent.

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LAMAR4444

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Reviewed: Mar. 24, 2009

This was awesome! Very unexpected, my husband and I both loved it - thanks!

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tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 11, 2009

This recipe is amazing! The only things I changed was to cook the grits in chicken broth and, because I didn't have the garlic cheese, I added about a cup of cheddar cheese and 2 tbsp of cream cheese into the grits. Talk about WONDERFUL! My husband got a small bowl at first thinking it wouldn't be good but was shocked how great it was. Of course he went back for seconds! I highly recommend this recipe!

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AmandaChristine

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Reviewed: Feb. 10, 2009

I am giving this 5 stars because the shrimp mixture with the sauce is incredible and SO easy to make, however I used the Velveeta grits recipe the first time I made this and it was awful. As a Southern girl who knows a thing or two about grits, I recommend you use real cheese, a dash of garlic, and some cayenne for your grits...cook them really low and keep adding water and/or milk until you get a nice, smooth consistency. I don't really modify the shrimp portion of the recipe, except for adding a little extra garlic and some turkey sausage (since shrimp is so expensive). I make this weekly and my family loves it!

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suzyk

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Reviewed: Dec. 17, 2008

Oh.my.goodness. I was born and raised in GA and have never in my whole life heard of combining my two fave things ~ grits and shrimp. Knowing grits as a breakfast food and shrimp not so much...just didn't sound like a good combo. My husband went on a business trip to Missouri and came back saying that the dish was good. So...I tried it. I didn't have cayenne on hand, so I added a few shakes of Franks hot sauce (hey...I am in the south, I DO have hot sauce :))...and for cheese, I wasn't sure on what to get, so I use onion and chive cream cheese. I cooked the grits in chicken broth like someone suggested. Didn't use fresh tomatoes...but I had canned some tomatoes this past summer, so I used that. This is definitely a keeper!!! Yummy!

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GaPeachMommy

Cooking Level: Expert

Living In: Newnan, Georgia, USA

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Reviewed: Dec. 13, 2008

This was pretty tasty, however all the shrimp and grits recipes I've tried, the grits aren't quite thick enough, maybe they just aren't meant to be.

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kim8758

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Reviewed: Oct. 19, 2008

Great recipe and so easy to prepare. Like others, we didn't use garlic cheese. We also left out the tomatoes. We used frozen shrimp, so there was extra "juice" in the pan. We used some of that juice (about a cup) to cook the grits. Tasted great!

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NewtoThis

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

This recipe would probably have been 5 stars if I had used better shrimp. I made this on the fly & used frozen, which watered down the sauce way too much. Other than that, it was very good. Like another reviewer I could not find the garlic processed cheese so I used a Queso Blanco (white Mexican) Velvetta & it was GREAT. My husband doesn't like grits & he ate seconds, commenting that the added spice really made the whole meal taste great. Next time I'll use better shrimp, but we'll keep the queso cheese grits.

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ANNIE1

Cooking Level: Intermediate

Home Town: Saint Leon, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 26, 2008

Excellent dinner recipe! I made it easier by having the shrimp deveined and peeled by the local supplier. My husband had 2 helpings! Even my two-year old liked it!

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dena

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Sep. 19, 2008

Great recipe! I could not find the processed arlic cheese so we used velveeta and about 8 cloves of garlic with the shrimp. Very tasty!

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 26, 2008

This dish was wonderful! I made it last night for my husband's birthday and he devoured it! I would suggest paring it with turnip greens and vinegar along with blue cheese corn bread! To save yourself some time, I would splurge and get the shrimp already deveined and peeled.

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