Make the lowcountry classic with the season's freshest shrimp and creamy, yellow stone-ground grits. The question is, for breakfast or dinner? You decide.
I have made this many times, and would not change a thing. It's a great starter, or a meal on its own, and it looks beautiful.
This was a fantastic recipe (even with my healthier changes. My grits were locally ground and I cooked them a little longer although that may not have been necessary. I used skim milk (that is the only kind I keep), used 1 T of butter for each batch of shrimp in a non-stick pan. I did not add any butter to the grits (totally unnecessary). I used salsa verde from Trader Joes. I plan to make this for my next supper club!
Made this for guests last night....sure beat the cured salmon recipe that was on the same page as this recipe. I made it exactly as posted and i wouldn't change a thing!! Everyone agreed it was delicious. My grits were a little soft for my taste so I think i would use a little less water but i was the only one who felt that way. This was really delicious and i will make it again.
Made this for dinner last night and it was delicious. The only change I made was using white rather than yellow grits.
