Reviewed: Jun. 30, 2008

Delicious and very easy to whip up on a weeknight.

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BethK

Living In: Tallahassee, Florida, USA

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Reviewed: May 20, 2008

This was fabulous and so easy! I changed the servings to 6, but followed the recipe exactly. I think next time, I won't use as much oil. The entire family loved it! It will definitely be added to our monthly rotation!

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zadimom

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

We love this. We make it probably a few times a month. I put a lot of tomatoes in there because I really like the sweetness with the shrimp and it makes more of a sauce that I pour over the grits. We usually use pepper cheese because we like the hotness.

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sarahk

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Reviewed: Mar. 19, 2008

Awesome recipe! Deserves 5 stars. I used a very small roma tomato because I didn't want a tomato taste to the sauce. I will definately make this again.

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CRUZZZA

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

If you don't make this, your crazy!! I have to say that as many times as we've made it and for as many different pallets who've tried it, it has ALWAYS been a hit! I never found the garlic cheese, so I just added extra cloves to the sautéed tomatoes. Also, I always add extra tomatoes, cayenne pepper and cheese because it is sooo good!

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MommaFraz

Cooking Level: Intermediate

Home Town: Lapeer, Michigan, USA

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Reviewed: Feb. 10, 2008

This was a great, simple recipe. I did use one South Carolina trick that you didn't mention--I cooked the grits in Chicken Broth rather than water, plus I added a little Half & Half to make the grits a little creamier. I used frozen jumbo shrimp-- Outstanding! This is definitely a Dinner Club-worthy recipe.

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BECKYDOD

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 19, 2006

Absolutely delicious! I sauteed the shrimp with leeks and garlic then added the diced tomato and put this over the grits.

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foodislove

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Reviewed: Jun. 29, 2006

Loved it but I switched some things up that topped it off. I used milk instead of water and yellow grits and put a lot of cheese in it. That made it just perfect

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AMY23G

Cooking Level: Beginning

Home Town: Scranton, Pennsylvania, USA

Living In: Mount Pleasant, South Carolina, USA

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Reviewed: Jan. 5, 2003

This turned out great! I had a similar recipe in Charleston on a business trip and had a craving for this very dish. I did vary from the recipe by adding processed cheese (velvetta) instead of garlic cheese. The shrimp mixture was plenty garlicy by itself. A definite keeper!

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