Recipe by berskine
"Great recipe for shrimp and grits."
Watch video tips and tricks
coarsely ground grits
uncooked shrimp, peeled and deveined
salt to taste
cayenne pepper, or to taste
andouille sausage, cut into 1/4-inch slices
green bell pepper, chopped
red bell pepper, chopped
yellow bell pepper, chopped
shredded sharp Cheddar cheese
This was freaking AHHHMAZING!!!! Possibly my BEST dinner ever. YUM
This was my first time having shrimp and grits of any kind. Although it wasn't bad, it wasn't the best recipe I've ever made.
Can you say YUMMMMEEEEEEEE? This was fantastic. only thing I did different was omit the bacon since I forgot to buy it and I used queso cheese instead. Other than that the directions were right on the button and the flavors, well, YUMMMMEEEEEEEE!!!
Absolutely the BEST Shrimp and Grits I have ever made! My son does not like Shrimp and Grits but after trying this, his response was "This is how Shrimp and Grits should be made". All smiles in this household!!!
Shrimp and Grits - a dish that has been nagging me for years to try it. Last week, while in Memphis, I finally tried it and fell in lust. But the dish was VERY spicy and on the greasy side and I knew I could do better. I researched Shrimp and Grits on my flight home and learned a lot, not the least of which was that it was originally a breakfast dish. I also learned there are as many ways to make it as Mama makes her meatballs, and everyone thinks theirs is the true and only way to make it. I say bah! Make what appeals to you - wine, no wine, tomatoes or not, okra, no okra, cream or no. The variations seemed endless. Make what appeals to you - and this recipe appealed to me. It ran circles around the dish I had at a popular restaurant in Memphis (clearly they do much better with barbecue!) and both Hubs and I thought this was "lick-your-plate-clean good." Because it is my preference I used polenta rather than grits, but the difference, really, is marginal. I used chicken broth in the polenta/grits rather than the water simply so as not to waste what I had left. It just contributed a richer flavor anyway! The recipe itself is perfect in my mind. I can't say enough how blown away Hubs and I both were over this. It is traditionally a humble dish, but it is also quite elegant - something I will be sure to keep in mind when I want to impress. Once again, this version of Shrimp and Grits is a real "beaut" and I would suggest following it to the letter. A+
I saw another recipe for shrimp and grits on this site and it made me explore the other shrimp and grit recipes. This one is fabulous! I made a few minor adjustments for my taste and they worked out just fine. I used chicken Andouille sausage from Trader Joes,green, red and orange peppers, added fresh asparagus and canned diced tomatoes ( would have preferred fresh but didn't have any). I added a bit more cayenne because my family likes a little more heat and kept everything else the same. As far as the grits go I added garlic powder, but I also put a couple of shakes of ground red pepper to the mix. It definitely kicked it up a notch and married well with the shrimp mixture. The shrimp combo on top of the cheese grits was a taste explosion in my mouth! When my daughter and cousin came in the next day they immediately wanted to know what the wonderful smell was and both sat down and had a bowl. The flavors were even more electrifying the next day. The beauty in this is you can tweak this recipe to your liking. I chose to add more veggies. Keep in mind if you add more veggies they create more liquid. If you like a thicker gravy adjust your flour mixture.
wish i could give it more than 5 stars. I omitted bacon and salt. I used 2 cups of chicken broth and 1 cup of water instead of 3 cups of water. i saved shrimp from sausage mixture and added it to flour butter roux. I cooked the shrimp just until barely done. This is the best meal on the planetl.
Very good! I had never heard of the shrimp and grits combo until my husband mentioned that he wanted it for dinner. Well, I made him make it and it was excellent! He followed the recipe exactly except for Worcestershire because we were out.
* Percent Daily Values are based on a 2,000 calorie diet.
Old Charleston Style Shrimp and Grits
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 394
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make shrimp and grits the Charleston way.
See how to make some classic Southern comfort food.
See how to make spicy shrimp ragu served over sweet, creamy corn custard.