Reviewed: May 22, 2012

This was just okay for me as I prefer a more traditional Shrimp and Grits. The grits were a perfect consistency going into the oven but came out rather watery. If you let it cool before serving (hot grits are like hot lava!) they thicken up well. I drained the tomatoes and then added chicken broth to make 4 cups liquid for the grits.

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Reviewer:

Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

Reviewed: May 6, 2012

I've been looking for a good shimp and grits recipe. This one is not just good its great!! I have also made it without the grits and served it as a side for ribs. I must warn ya its addictive.

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Reviewer:

YOURDESTONIE

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Cooking Level: Intermediate

Living In: Swannanoa, North Carolina, USA

Reviewed: Apr. 20, 2012

This recipe was excellent. I used pepper jack cheese and it was very spicy.

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Reviewer:

KatC

Reviewed: Mar. 19, 2012

Followed the recipe, except I didn't add any salt, and I sprinkled the shrimp mixture with some creole seasoning as it cooked. Served it separately, rather than as a casserole, and it was wonderful!

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Reviewer:

kris

Cooking Level: Expert

Home Town: Ashtabula, Ohio, USA

Living In: Bristow, Oklahoma, USA

Reviewed: Feb. 19, 2012

This dish is so simple and delish. If you want it a little less soupy, cut your liquid to 3 cups for the grits, and drain the tomatoes before adding. I don't even put in oven, just combine in the frypan and serve. YUM!

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Reviewer:

Nanabear

Reviewed: Feb. 13, 2012

Very good. I drained the rotel as suggested. I also used a 1.5 lb bag of medium frozen and cleaned shrimp. Easy easy.

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Reviewer:

Ruth Storts

Reviewed: Jan. 18, 2012

Yum. I used fresh tomatoes and threw in half a can of green chiles. I left out the salt, used one tablespoon of butter instead of 2 tblsp margarine, and used 1/2 a yellow onion because I didn't have any green onions on hand. My picky kids and my even pickier husband gobbled it down. A definite keeper. Next time, I'll cut the chicken broth down as it was a little soupy. But delicious nonetheless. Thanks William A!

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Reviewer:

hmeservy

Reviewed: Jan. 3, 2012

I fixed this dish for my sons and me. I made it according to the recipe except I used a tsp of garlic powder instead of the minced garlic and omitted the salt. I also substituted 1 jalepeno pepper for additional heat for half of the bell pepper. Very yummy! Next time I will add some real bacon bits as a garnish.

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Reviewer:

mamacas71

Cooking Level: Intermediate

Home Town: Salem, Illinois, USA

Reviewed: Dec. 31, 2011

This recipe is great and I can't wait to make it again! I didn't have the rotel so I did modify it a bit. I used frozen diced red and green peppers. I also used a can of fire roasted diced tomatoes and a small can of green chilis. I also used 2 pounds of shrimp instead of 1. I didn't have to reduce the amount of water however next time I think I will add a few more grits to thicken it up a bit. Finally I did not add salt and was glad I didn't because the flavor was perfect without it.

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Reviewer:

Sindi

Reviewed: Nov. 20, 2011

I wasnt a member of this site..I would just come on and snatch recipes!! LOLZ!...but I HAD to join to say this recipe was FABULOUS!!!! I received RAVE reveiws!!! THANK YOU for sharing it! It was amazing! I didnt change a THING!

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