The original recipe for this hearty shrimp and grits dish is from Bill Smith, executive chef at Crook's Corner, the landmark Southern restaurant in Chapel Hill, North Carolina.
Oh yeah, five stars, all the way -- this one's an all-time keeper. The *only* thing that I adjusted was to dice the bacon before cooking it. I'm a demonstration cook at a major grocery store, working in a small kitchen on the sales floor, cooking and handing out samples. Everyone loved this, including the guy who said, "That's not only the best shrimp and grits I've ever had, it's the best sample of *anything* that I've ever had from this demo kitchen. And I've been coming here for years."
Well, this was a major disappoitnment, and expensive one. I doubled the recipe for quantity to serve a Super Bowl party. The grits were creamy and tasty, but the shrimp sauce was bland and not enough 'pot liquor'. I had questions in my mind when there was no green pepper in the roux or added at the end for crisp texture. I am searching for a new more flavorful recipe.
Used corn starch instead of flour to make it gluten free. It was delicious. Also, used polenta instead of grits. My husband loved it. This is now part of our GF repertoire.
I have made this recipe several times. One of our family favorites.
This is a fantastic recipe. I have made it several times and everyone loves it!! If I make it for more than two people, I double the shrimp recipe, but not the grits (there's more than enough for everyone).
Wonderful recipe...delicious and oh so easy to make.
Made this tonight and it was delicious. The only change I made was to use regular cheddar cheese rather than the light, because that is what I had. Definitely a recipe to keep. Wonderful.
This is the recipe I have always used and works the best for me. When the stock hits the flour on the shrimp it makes a nice gravy although I always use a stock made from the shrimp shells instead of chicken stock which inparts a nicer seafood flavor to the dish.
Wonderful recipe! So easy... I am a huge Shrimp and Grits fanatic!!! Now I don't have to order out... I have found a recipe just as good!!! Yummy!!!
Very easy to make! Absolutely the best shrimp and grits!
We had an outstanding dinner tonight...Shrimp and Cheese Grits! I will make this recipe again.
This recipe was fantastic! I will be making it over and over... so so simple and ever so tasty!
Absolutely the BEST shrimp and grits recipe period.. Wonderful combination of flavors and nice creamy grits. Most requested meal from my friends. I am making it for Christmas morning brunch but I have made it for work night suppers too. Recipe is perfect and needs no adjustments. DELICIOUS!!!
I made this for the first time tonight and everyone loved it! I made a little extra shrimp and didn't add all the chicken broth because it seemed to be too much as I was adding it and the sauce came out fine. The grits were terrific and I paired it with some sauteed fresh spinach and assorted fruit and we were good to go. Definitely a keeper!!
My husband, a native Carolina boy, loves this recipe and it was very popular with the crowd too. I will definitely make this again! Turkey bacon works fine but you really only need 1 slice. I made w/o green onions (I never have that on hand).
Serves 6-8?? Poo !!! Three of us tried it and were begging for more !! DEWEY
I would put this recipe up against any I have ever had. It is wonderful. I have stopped ordering Shrimp and Grits in restaurants because it just never compares to what I can make at home!
Really a nice recipe. Pleased everyone, including those people who do not like grits!
This is a very good shrimp and grits recipe - I have made it dozens of times and it always turns out wonderfully. It is actually quite nice to saute in white wine rather than chicken broth at the end. If you're from Mississippi, this is very similar to the City Grocery version. Five stars!!
This is fantastic! I tried it on a whim and I have been in love with "shrimp & grits " ever since. HIGHLY recommended!