I love this recipe and am sure it is good as is, but I made a few adjustments. I used quick cook grits and adjusted the liquid amount to the directions on the box. I used 1/3 each of vegetable broth,water, and heavy cream. When the grits were done I added 1/4 shaved Parmesan. I added leeks with the other veggies to be sautéed. When adding the butter at the end, I reduced the amount to half a cup, and added a bit of heavy cream to compensate. (Just seemed like a lot of butter). I also reduced the lemon juice by about half since the butter was reduced. Turned out absolutely delicious. Could be served in a restaurant. Thanks for the recipe!!!
I also looked at a bazillion recipes for shrimp and grits. This one is it. Sounds perfect as it has just the right mix for liquid: Chicken stock for flavor, heavy cream for richness, and water to cut them both! I will be making this for Thanksgiving along with all the other delicious dishes. Can't wait to see how it turns out!
I had been wanting to make this dish for several months. I believe I picked the right recipe, after looking at @ 20 online. It was wonderful!! Only change I made was adding some smoked garlic Gouda to the grits. I will make this again.
Dangerously simple dish to make. The creamy grits were the perfect complement to the bright, lemony, and buttery sauce. I ended up using an extra 1/2 cup of chicken broth to make the grits creamier. This is going into permanent rotation.
This is a wonderful flavorful dish, simple yet great for entertaining. I am about to serve it again this weekend for 8. I changed the water from (1) cup to (2). Otherwise the grits cook in 4 minutes and look like scrambled eggs and not creamy. I add a spinach mixed green salad with orange slices and a balsamic ginger and lime evoo. For entertaining I add brushetta as an appetizer. Perfect! I am a Brit and didn't think I could ever eat grits but cooked this way is delish!
This is a wonderful recipe! I have made this twice for special occasions. In my opinion, it makes 4 very small portions...it makes 3 normal portions, 2 large portions. The grits seemed to soldify a bit quickly, so I would start them in the middle of preparing the other items and a add a little more liquid.
This is the best thing I make and my family asks for it every year when we are at the beach. I make it just as the recipe calls, and I use stone ground grits. Yum, I'm hungry just thinking about it.