Reviewed: Mar. 31, 2012

Best shrimp and grits I have ever had. I did follow the recipe but added rosemary, garlic, and processed cheese to mine. I am from the south as well but in Alabama we cheese up our grits. We ate twice off this recipe which would be satisfying to a family of 4, possibly a family of 5.

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Reviewer:

MommySmith

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Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: New Market, Alabama, USA

Reviewed: Mar. 15, 2012

I cooked this recipe for one...I added a little basil pesto to mine, gave it a little extra flavor. I sautéed the shrimp added to the grits before serving so they would be overcooked.

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Reviewer:

Miss J

Reviewed: Mar. 3, 2012

A bit bland for Rural Louisiana. I added more butter, garlic, crab boil, bay leaves, cream cheese, grated cheese, cayenne and salt and pepper to taste.

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Reviewer:

amws1069

Reviewed: Dec. 29, 2011

OK recipe... Not a true Low Country recipe... No Old Bay anywhere in it. No Hillshire Farms smoked sausage. Extra virgin olive oil...really... It's like, other than that Ms Lincoln, how did you like the play. Jack's Ole South

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Reviewer:

RobinT

Reviewed: Dec. 11, 2011

I add some cajun seasoning and cheddar cheese

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Reviewer:

cch0830

Cooking Level: Intermediate

Living In: Cochran, Georgia, USA

Reviewed: Jul. 28, 2010

I added cheese to my grits and cooked the shrimps less than suggested.

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Reviewer:

inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Jul. 25, 2010

for an added twist add 1/2 cup of grated habinero jack cheese. go ahead add a little kick to your evening.

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chuckie d

Reviewed: May 29, 2010

Suggestion..Make the grits the night before, pour into a greased square pan and allow to ''set', then cut into grit 'cakes' which you can heat in a hot skilllet. Pour the creamy shrimp mixture over the cakes and stand back!

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Reviewer:

cericbarber

Reviewed: Mar. 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 hominy grits with 1 % milk. The results were delicious!!! I'm definitely adding this one to my regular recipe file.

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Reviewer:

Tommysdebi

Reviewed: Mar. 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 removed from the pan (my family and most folks we knew used "butts meat," kind of a meatier smoked salt pork, while non-pork eaters might use some other smoked meat sauteed in vegetable oil; floured and seasoned shrimp is lightly fried/sauteed in the remaining oil, then removed to drain on paper towels; a little yellow or Vidalia onion is sauteed in the same oil; a roux is made from some of the remaining oil with flour; a nice light brown gravy is made from the roux and seasoned with salt and pepper; add the shrimp to the gravy and simmer a couple of minutes. Serve over creamy hominy grits with a little of the smoked meat on the side. That's Charleston! A big problem I've had with grits in some of the "local" Charleston restaurants -- the chefs are usually from somewhere other than the South, and the grits are bland and undercooked.

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