So tasty and easy to make!
I’d give this more stars if it were possible! Followed the recipe exactly as written. Simply DELICIOUS!!! This will become a regular in our repertoire!
I saw this recipe for Crook’s Corner years ago in Southern Living and it has been my go to recipe for shrimp and grits ever since. It is delicious and fairly easy to make. Stone ground grits are worth the wait. Everyone in my family loves this dish!
I made this today for breakfast and it was unbelievably delicious!!! I halved the recipe and pretty much made it as written. I used my own homemade chicken broth and used heavy cream instead of half and half. Definitely use stone ground grits. These grits are so creamy!! I highly recommend using freshly grated parmigiano reggiano and a freshly shredded cheddar. Everything about this dish screamed GOODNESS!!
Outstanding is right! My husband said it was better than one he had at a restaurant recently. Thankful I forgo any negative reviews and tried it. Made it precisely as written and it was FANTASTIC!
Most definitely my favorite shrimp and grits recipe! I've tried a number of different ones, but this one is the one I always use now. Undoubtably the best cheese grits as they are extra creamy - a perfect accompaniment to the shrimp. For the best flavor, use stone ground grits or speckled heart grits as they are by far superior to other grits. This may take longer to prepare, but the results are worth it!
I made these without shrimp. They are amazing. Got so many compliments. I used stone ground grits.
Hands down, the absolute best recipe for Shrimp and Grits - ever. I have used this recipe for years to convert non-grit eating people I've met while moving around the country and it has never failed. I had Oklahomans asking for it monthly! Its pretty quick and easy, too. I wouldn't change a thing. Stone-ground grits are a must. No comparison to "quick" grits.
Follow the recipe and you can't go wrong. It is superb!
I can see why this recipe is rated so highly - it is excellent!! I had been craving shrimp 'n grits for a while and this really hit the spot. So rich and creamy with a savory flavor from the mushrooms and sauce. The meal took less than 30 minutes to prepare, which made it a great weekday choice. We will make this again soon.
Rich and delish!
I made this for the first time for my friends last night. They LOVED it! It tasted so much like the real Bill Neal's shrimp and grits too. This is an easy, quick, delicious recipe! They've asked me to make it again, and I will.
I was lucky enough to live in the Triangle area for over 15 years and ate my fair share of Shrimp and Grits. Crook's Corner Shrimp and Grits was always my favorite, and I was so happy to find the recipe so I could recreate it at home now that I have moved away. The recipe is almost as good as getting it straight from Crook's Corner. Unless you live in the South you will most likely end up only finding instant grits which doesn't affect the recipe that much, but cook time will be a little less. Only deviation I made from the recipe was add a "dash" (about 1/16th - 1/8th of a teaspoon) of ground nutmeg to the grits. I happened to have on hand a bag of Crook's Corner Grits, and their Cheese Grits recipe on the back of the bag called for it. Go light handed on the nutmeg. It can add a nice depth to the taste, but too much and you will end up really tasting the nutmeg. So thankful I can now get my Shrimp and Grits fix anytime!
Had this at Crooks Corner years ago and was happy to find the recipe. Awesome! But was thankful had a helper in the kitchen. The grits i used took more like 20 minutes and required constant attention. Prepping the shrimp part was labor intensive. Now if I could only find the Buttermilk Pie recipe!
This was amazing...I also added a link of andouille sliced real thin, I added it in with the mushrooms. I used portabello mushrooms, too, for increased flavor. I did add a little extra chicken broth at the end due to the increased volume due to the andouille. This was a fabulous recipe...and my first time ever making shrimp and grits!!! I will use this recipe over and over again!!! The crumbled bacon topping was amazing! I did not have white pepper so I added just a touch of Tony's original seasoning!
Wow, the BEST Shrimp and Grits I have ever had. OUTSTANDING!!
This is an outstanding recipe. I changed the procedure slightly but kept the ingredients basically the same. I did add about 1/4 cup chopped sweet onion and used a little less scallion. Also used turkey bacon for my DH who doesn't eat meat, which required a little extra butter for fat. But the base recipe is solid without my changes and I will make this again in a heartbeat. I think I'd sprinkle it with a little chopped parsley for color if I served it to guests. We drank a white Rhone with this...a surprisingly good match.
Excellent recipe. I did make a few changes for our preferences. Instead of bacon, I used chicken sausage (chipotle) and minced sweet onion in place of the green onion. I also added a 1/2c of diced red pepper when cooking the mushrooms/onions. I added the sausage back in with the broth and lemon juice. Otherwise, I kept the recipe the same and it was excellent.
Yummmm! The reviews on this recipe are right on the money, it's so good. Shrimp & grits just doesn't sound that appetizing but if you like grits and you like shrimp you'll LOVE this one!
I don't usually review/rate, but this one was too good not to! Excellent shrimp and grits! This will now be my go-to recipe! I would give this many more stars if I could. I too found that my shrimp did not brown enough with the flour coating, but the end result was delicious anyway. Do not pass this recipe up!
This is just so delicious, and may be my favorite recipe of all time. My husband and I make this dish together for special occasions, and it really does taste just like the version served at Crook's Corner in Chapel Hill. I used to enjoy eating andouille/spicy cajun-style shrimp and grits, but this smoky bacon and mushroom style is so much more flavorful. I follow the recipe exactly, except for sometimes adding a little extra cheese to the grits. It's like (blue) heaven!
I would rate this ten stars if it were possible. So delicious! Even though we normally try to eat modestly budget-wise, we loved this so much that we have had it three times in the past month since I discovered this recipe. There is not one thing I would change about it. These grits are absolutely the best I have ever had, and I have lived in the deep South all my life. I plan to serve the grits for brunch occasions, they are so good. But the combination of the shrimp and grits in this recipe is magnificent. Really quick once everything is assembled.
omg! made this for the first time for Christmas brunch. Amazing!! Will be making it from now on!! I changed a few things: no flour, less broth, thickened it at the end with a bit of cornstarch and broth, also used store-bought chicken stock instead of broth. The grits were the best grits I've ever made as well! Y'all should know I'm from south Alabama, so I know my grits :) the kids are already asking for it again!!
Eating this recipe was a spiritual experience. You just want to hold in your mouth and not swallow. Only addition was 2 andouille sausages sliced into chunks and sauteed before cooking the shrimp. We could eat it every day. Found it a little tricky to have everything come out at the same time, but managed and will do better with practice.
This is the best Shrimp and Grits I have ever made! Sometimes I will add a little cajun sausage. Wonderful!!!
I think I messed up when I tried another shrimp and grits recipe that was spicier and just plain better to me. This recipe gave me doubts when I saw the shrimp were to be dredged in flour, but I went ahead and tried it anyway. I did not like the "gravy" that it made. The grits were great, but the shrimp part was not very appealing to me. I actually threw away the recipe and will be returning to what is a keeper in another recipe. Sorry!
Oh my gosh this is an excellant recipe. A neighbor made this for us and invited us over to eat. There was nothing left. 4 of us consumed it like we had never eaten before. I am making it today. It is cold & wet outside today. So this is an excellant recipe for a day like today.
This is one of the best recipes I have ever tried at home, period. When the weather turns cold , my wife and I turn to this. May I comment on the "gummy shrimp" problem posted already? Sounds like a temperature issue to me. If your saute' pan is not hot enough, the floured shrimp will not brown. Trust me, this recipe rocks just the way it is.......