I live on the Gulf coast. I do not purchase any seafood that is "farmed" as it does not have the good cholesterol in it and it may have been fed with grains that have pesticides on them. You should only eat wild-caught seafood from the Atlantic, Pacific or the Gulf of Mexico.
Shrimp and Grits
karey204 Posted: 03/29/13
auntfizzy Posted: 02/06/13
My husband and I really liked it! We did make it into 4 servings instead of 6. We thought that was still very reasonable. I cut back a little on the crushed pepper, but I think I would use the full amount next time—and there will be a next time!
Armywife1000 Posted: 04/18/13
Really easy to make. Only thing that took time was prepping everything. You want to make sure you do this step ahead of time. It takes a very short time to actually prepare the meal. You are constantly stirring while cooking. I did have to add more grits and cheese to make it thicker, but will make this recipe again and again. Just as good if not better than better restaraunts.
Lesae1 Posted: 04/21/13
BonnieMcGee Posted: 02/26/13
I cooked this for my husband last week and he could not quit talking about how good it was. He does not like grits, even though we are both from the South. When the meal was over I asked him what he thought of the grits and he said, "What grtis?" I told him it was the stuff that the shrimp was on top of. He said, "Oh I thought that was gravy." I would give this higher than a 10 rating if I could. I cooked fresh aspargus found in this same issue. It ws wonderful too!!!
ljwilso1 Posted: 03/01/13
Fantastic! My husband and I were a little taken aback at first by what seemed to be a small serving size at first (expected given the pretty small calorie count), but the recipe is so rich that, paired with a bit of crusty bread, a side of veggies, and a glass of white wine, we were quite satisfied after eating. This is going into the regular line-up at our house!
JenniferT75 Posted: 02/28/13
IoneTaylor Posted: 05/15/13
The flavors in this dish are fantastic! It tasted like something prepared by a top chef in a fine restaurant. My husband and I aren't southerners and haven't eaten a lot of grits, so my husband complained all day about having to eat them, but then he couldn't stop heaping extra helpings of both shrimp and grits onto his plate. As someone else mentioned, do all of the prep work in advance, because the dish comes together quickly. For a dish this tasty, it wasn't difficult or time consuming to make.
zakb03 Posted: 07/14/13
Karenkh4 Posted: 08/02/13
This is fantastic. The first time I followed the recipe exactly and loved it. The next three times I cooked the grits in chicken broth and milk instead of water. Just took it up a notch. Such an easy recipe.