Creole Shrimp and Grits

Made it for the first time it was great! It's a keeper

We really enjoyed making this dish even though it's very time consuming it is truly worth the effort... I added more Cajun Seasoning along with 2 tablespoons of Garlic and served it with fresh made Corn Muffins... All we can say is... "WoW" The next day it was pretty chili after cleaning up all the snow outside and felt the need for some soup. So I took all the leftovers and added them together and added about 3 cups of milk while reheating it... Once again it turned out Very Tasty... We shall take this recipe and make it again and again later converting it into a soup with the leftovers... Try it... You'll Love It!!!!

I have been making this for years. This is my "go to" recipe when I want some comfort cooking. It's time consuming and worth it! Southern Living has a browned flour recipe which I've used successfully in the past for the roux, but you can also use the roux method shown. Just Don't Skip the Roux! The recipe itself can get quite spicy, so consider reducing the spices if you don't like it too hot. Just taste it as you go along. Sometimes I just make instant grits using 1/2 milk and 1/2 water to save time. Serve it with a good french or italian bread!

Used 21/2% milk and added Cheyenne pepper. Next time will increase creole seasoning and throw in some jalapeños. This was a nice switch from typical shrimp and grits and will add sausage next time

Very, very delicious! I made the recipe as written, but added some crushed red pepper and ground cayenne to spice it up, and used 4 cloves of garlic. Warm, crusty French or Cuban bread is a must on the side!

I love this recipe! I had a cheddar cheese to the grits. Also, you can use frozen shrimp to save time - you just have to cook a little while longer.

My husband and 3 yr. old loved this! I made it for them on a night when I was going out to dinner w/ the girls. The milk makes the grits really creamy and it is an easy recipe for a weeknight family dinner.