Shrimp and Grits With Kielbasa Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 6, 2014
Yummy dish. I made it without shrimp and it was just as tasty. Next time I will make it with half of the rosemary and red pepper.
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Cooking Level: Intermediate

Home Town: Thurmont, Maryland, USA
Living In: Nashville, Tennessee, USA

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Photo by nellerina1
Reviewed: Mar. 9, 2014
I made this recipe this morning with an Al Fresco breakfast sausage patty (chopped into small pieces) instead of the shrimp and kielbasa and it was delicious! I used the liquid form Better than Bouillon chicken base (with just a little bit of oil & NO salt!) to cook the grits, and sautéed the sausage and garlic with shallots and fresh chopped parsley. No rosemary, but I added my own special blend of warming spices (which is a concoction of almost equal parts garlic powder, ginger, turmeric, curry, cumin, cinnamon, fine-grained sea salt, and white pepper- I use this seasoning on just about everything I cook because I love all of the flavors??). The only reason I gave this a rating of four stars instead of five was because I altered it so much, but I'm sure it would
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Reviewed: Apr. 28, 2013
Cooked the polenta with salted chicken stock which caused it to be too salty (but still good). Added fennel seed and thinly chopped onions and substituted cayenne pepper for the pepper flakes and dried rosemary for the fresh. I'm assuming it was my polenta but I ended up adding about a cup more of water to the polenta because they were getting too thick before cooking all the way. I also served the saute mix over the top of the polenta. Except for the over-salted polenta (my fault) my wife and I enjoyed it very much. I will definitely make this again but without so much salt!
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Cooking Level: Intermediate

Home Town: Torrance, California, USA
Living In: Portland, Oregon, USA

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Reviewed: Feb. 20, 2013
I thought this was a great recipe - not complicated, but tasty. I added some chopped chard at the same time as the shrimp to give it a little health kick; the texture and flavor were perfect. The only other change I would make would be to serve the shrimp and sausage mixture over the polenta and not try to mix it all together.
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Photo by steamincuppaliz

Cooking Level: Expert

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Reviewed: Jan. 15, 2013
This is a great recipe, cut down on the red pepper flakes. It was a BIG hit for our Christmas brunch. We have made it several times and enjoy it everytime! A keeper for sure.
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Cooking Level: Expert

Home Town: Apalachin, New York, USA
Living In: Garner, North Carolina, USA

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Reviewed: Oct. 15, 2012
Awesome flavor! Tweaked it slightly for the kidlets, 1 tbsp of hot red flakes and I skipped the rosemary. Very filling and flavorful!
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Photo by JEMPER

Cooking Level: Expert

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