I had everything I needed to make this except I had heavy cream instead so I used that as well as canned mushrooms (all I had) and boy was this dish good! It was on the spicy side which we personally love! My dad, who is NOT a big fan of shrimp and grits went back for seconds! And my husband who does not like mushrooms devoured this! He even asked me to save the recipe--I'll call that a win!
That refers to the coastal areas of North Carolina, South Carolina and Georgia.
This will explain it for you: http://lmgtfy.com/?q=low+country+food
Wonderful dish. We didn't have bacon on hand, so we used ham and we did cut the red pepper by half. This had great savory flavor, rich and was very filling. We will definitely re-do this one, but next time we will make it for guests!
This was pretty good. My grits didn't quite come out firm enough, but that might have been user error
I am confused. What is a "low country" favorite?
Wow, this was easy and delish! I used the full amount of crushed red pepper (which I love) and hubby said it was just right (he's a tad sensitive to pepper, but he's learning haha.) I used a generous portion of prosciutto since I was out of bacon but other than that, I stuck to the recipe for the shrimp. For the grits, I made them how I like…..half skim milk, half chicken broth and I used stone ground grits (plus the seasoning and cheese!) Easy way to cook…. heat liquids, pour all into a mini crock pot on high for 2hrs. Perfect and other than one stir midway, hands off.
Do yourself a favor and omit the bacon and use veggie broth instead of salt laden fatty chicken broth and you'll be glad you did! The flavors will be better and more pure and your waistline will thank you!!!
This was fantastic. I used turkey bacon. The sauce with the grits was great! Not hard to make at all.
Such a great dish! Lots of flavor and a definite repeat.
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.
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.
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.
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.
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!
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!!!
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!