The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 22, 2009
I do have to reiterate about the grits vs. cornmeal. They are not the same!! Please do not use cornmeal in this recipe. Also, I would like to agree with the reviewer who adds crispy bacon. I fry it first, then crumble over top. That is how it is served in restaurants here in southeast N.C.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 17, 2009
This was a great recipe. If you have never tried shrimp & grits give this recipe a try. I added some andouille sausage to kick it up a bit and it turned out good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: May 29, 2009
THIS A SUCH A GREAT RECIPE, NEXT TIME I WILL NOT ADD ANY SALT & TAKE THE TAIL OFF THE SHRIMP. THIS ONE IS A KEEPER!
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Cooking Level: Expert

Home Town: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 8, 2009
Mmmm,mmmm good! I followed this recipe to the "t" as far as the ingredients. Instead of mixing it all together, I put the shrimp mixture on top of the grits. I never eat grits unless its at breakfast with sugar. I'm glad I gave this a try!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Apr. 6, 2009
If you are looking for one more reason to eat shrimp, look no further. Your quest is over. I tried the grits mixture prior to adding the shrimp. It is good enough to stand on it's own. But how does one say "No" to a step that calls for adding shrimp? Too, I agree w/Karine (Dec 2008) this mix cannot be limited to shrimp. I'm thinking fajita marinated chicken or steak. And also w/PantherLover (Jan 2009) bake it or don't bake it. It's terrific either way. Thank you, William A. you certainly earned the "A".
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Cooking Level: Intermediate

Home Town: Jackson, Tennessee, USA
Living In: Humboldt, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 25, 2009
Hell yeah! Add a dash of cayenne pepper for a little extra kick!
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Cooking Level: Expert

Living In: Humble, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Mar. 2, 2009
Thank you, thank you! Restaurant quality! My husband and I made it together and had a lot of fun. Very easy. We enjoyed this recipe so much. Quite the comfort food. I'd recommend letting sit 10 minutes after baking to thicken up some and to serve with bread. We added a bit of creole seasoning for a little bit of an extra kick. Can't say enough good things about this recipe. My husband and I made it together and had a lot of fun. Very easy.
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JK
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Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA
Living In: Iowa City, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 23, 2009
This was truly delicious and not at all difficult to put together. It was pretty salty, even with the use of reduced sodium chicken broth.
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Cooking Level: Intermediate

Home Town: Athens, Ohio, USA
Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 11, 2009
I had some leftover cheesy grits so I just added those to the the sauteed veggies and heated through. I didn't even bake it. Delicious and ridiculously easy! I was shocked by what great flavor this had without a lot of ingredients. This will go into the rotation for sure!
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Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 6, 2009
WOW! Easy to put together and great flavors! I'm not much of a "spicy" fan, but this was just right. I did reduce the liquid by a cup but, other than that - Great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Feb. 2, 2009
WOW! This was one of my favorite dishes at a local restaurant when we lived in Atlanta. What a wonderful find, I think it was even better than the restaurant version. Husband LOVED it and coming from a real Southerner that was quite the compliment. THANKS!!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 20, 2009
I made this twice last week! First just to try it and then again on Sat. for a baby shower brunch. They loved it! I used 1 1/2 lbs shrimp, drained the tomatoes and you only need 1/2 the can or it may be too spicy for some (and I like spicy.) I added 3 eggs (tempered) to the grits before adding all the other ingredients. I also added 1/2 lb bacon fried and crumbled to the mixture. I sauteed the veggies in some of the bacon fat. Yummy! I am sharing this with others who have asked for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 2, 2009
This was a great dish. I served it for brunch today and had to make copies of the recipe for our friends. The only thing I can suggest for those who think it is a little runny is to drain the tomatoes and green chilies before adding to the mixture. Then it is perfect. The recipe didn't specify to do that.
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Cooking Level: Expert

Home Town: Barbourville, Kentucky, USA
Living In: Mount Airy, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 1, 2009
Use THREE cups of chicken broth to ONE cup of grits - NO NEED TO BAKE! -after all ingredients are combined in the grits pot, add shrimp and eat after they turn pink - super delicious! We use Ro*tel tomatoes for a spicy kick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jan. 1, 2009
Excellent recipe for shrimp and grits. I used half chicken stock and half water, and drained the tomotoes and chiles. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 30, 2008
MMMM! I used Pepper Jack cheese instead of Monterey, yellow bell pepper, a medium chopped tomato instead of canned tomatoes, and a little less salt. I love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 24, 2008
Delish!! My husband loved this. It will become a part of my regular rotation. Based on some reviews that the dish was a bit runny, I reduced the chicken stock from 4 cups to 3 1/2 and drained the tomatoes. I also added turkey sausage and some cayenne pepper. Finally, I had cooked shrimp instead of raw, so I added them 10 minutues before I took the dish out of the oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 9, 2008
This recipe was surprisingly AMAZING! It could work with many vegetables and other meats as well. I'm thinking mushrooms, spinach, sausage, bacon... will make again soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 7, 2008
I made this for Thanksgiving breakfast. I was simply delicious. Even the skeptics were impressed. The next time I will add more tomatoes because I love tomatoes.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Dec. 4, 2008
Fantastic recipe! I made this for a party and it was cleaned out in no time. I added 14 oz of spicy cajun sausage cut into small bites. Cook the sausage in with the onions, peppers and shrimp. It gave the dish a nice spicy flavor. I did not include the tomatoes but I did add a can of green chilies.
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