What does that have to do with the recipe?
Made more "gravy"by adding fish broth made from boiling shells in water (1/2 c.) Loved the freshness of all flavors, but left out cheese in grits to it salt and calories.
This recipe is amazing!! I make it at least once a month. No real modifications except I typically omit the adobe chilis because I don't usually have them handy.
We loved it! I halved the grits, used almond milk (saved a smidge of calories), added cajun spice to the grits, cut the onions in 1/4 or 1/8th, added a hatch chili slice on the round, diced a tomato and upped the hot sauce! We loved the outcome! delicious, nice heat, hubby wanted more bacon, we'll have to see next time! I loved the versatility of being able to add veggies.
I didn't have polenta, but corn meal worked just fine. I also used a jalapeno pepper to spice it up since I had one on hand. I also added spinach to round out the veggie colors. It made a great dinner, and lunch leftovers.
Great twist on "traditional" shrimp and grits. Used a minced canned adobe pepper, which added the perfect smoky heat flavor :)
Pretty tasty, served over brown rice (to save on fat and calories). I'm sure it probably would've been better with the grits; maybe next time. Served with steamed broccoli.
Quick to make and great tasting.
This recipe is very tasty however it does not reflect an authentic approach to shrimp and grits. Since we have moved to South Carolina I have had the opportunity to enjoy some very good shrimp and grits and 1) there is always gravy involved while this recipe does not make any and 2) authentic shrimp and grits does not contain tomatoes. All of that said, I did enjoy the shrimp and veg and I would make those again, however I would serve with rice and save the grits for another time.
Really good and fast. I work all day and then have starving teenagers to come home to. This was so easy and quick.
This is one of my favorite CL recipes, we make it again and again even though it takes a little more time than you would think. It's pretty spicy but we like it that way. Delicious!
Awesome taste. Will b in my favoites
Easy to make and very, very good. I made with plain grits once for my mother who is lactose intolerant and she really enjoyed it too.
Everyone in my family LOVED this recipe. It's one of our favorite shrimp recipes now!! We live on the coast and can get shrimp caught earlier that day so the last thing we ever want is a recipe that masks the delicate flavors of *fresh* shrimp. This is one of those recipes where everything works perfectly together and you really want to make sure you get a bit of everything on the fork.
I made a few small changes to this recipe as we like more sauce with the grits. I added 2/3 of a cup of chicken broth to the bacon, tomato and onion mixture. I also added 1 Tablespoon of chipotle pepper and adobo sauce. My shrimp were quite large so I would recommend cutting them into smaller bite size pieces before adding them back to the sauce. My husband really liked this dish and I thought it had a good spicy flavor. The grits were fine and I liked the parmesan cheese in them. We'll be making them again!
This was really good. Made to recipe with 20-min grits and accidentally double the parm -- so can't imagine how much that mistake popped up the already-high 510 calories/serving. For the heat "options" used chipotle Tabasco & crushed red pepper with a bottle of regular Tabasco on the table. Served with greens from CL's black-eyed pea with collard. Great supper.
I was not very impressed with this. I doubled the amount of chipotle chiles and it still was not very spicy. I have made other shrimp and grits from this website and my husband and I agreed they were much better.
This recipe was great! I made it with Turkey bacon and Frank's hot sauce. It wasn't hot enough for me, so next time I would add 1/4 teaspoon or more of the crushed red pepper. I will definitely make this one again!
Excellent! Our special occasion meal.
I think my hubs and I would have liked this more if I would have toned down the fire alarm a bit. The sauce was good with the grits until I couldn't feel my mouth. I would make it again (it is really easy), but maybe halving the hot and spicy additions. I also used turkey bacon instead.
I LOVED this! I cooked this just for myself and used 5 minute grits that you put in the microwave. It was so quick and easy and full of flavor. I also used turkey bacon and still plenty of flavor. I will make this again for sure.
This was a tasty weeknight meal. I followed the directions exactly, except I left out the bacon (I don't eat pork). I used cooking spray instead. The grits in this recipe were great and the shrimp had a good amount of heat. Everything came together pretty quickly. Will definitely make this again.
This dish was very tasty and easy! My husband absolutely loved it and said it is a keeper and worth serving to friends. I did almost everything the same except that I used cherry tomatoes instead of grape tomatoes, more white onions and more canned chipotle chilies that were in adobo sauce; we love spicy dishes and used about 2 tablespoons of the adobe sauce and 2 chilies.
Despite being titled "spicy" it was quite bland. the grits themselves were quite good, even after cutting the parmesan in half. Could be a good recipe with some tweaking.
My hubby and I really enjoyed this. Used both the chipotle and the red pepper as we like things hot and weren't disappointed! Could definitely serve this to company, although I'd probably cut down the heat for most people. I never thought I liked grits, but now I'm a believer. This is absolutely on the make again list...so easy!
This is SO GOOD! SO GOOD! The grits are super cheesy and creamy and they perfectly offset the shrimp mixture. Next time I will take the tails off the shrimp before cooking because it was very messy (and hot!) to do it while eating. This is so yummy and very filling.
I thought the grits were very good; I added less parmesan as it can be overpowering sometimes. Shrimp was just okay, didn't have a lot of taste. Maybe would be better if shrimp were cooked with some garlic or in a sauce.
So good and easy! As you would expect, it is very spicy, so you may want to slowly add the red pepper and hot sauce so as not to overdo it. I used larger campari tomatoes and quartered them, because I had them on hand. The grits definitely need more salt - I used 3/4 tsp. Don't cook the final combination of shrimp and tomatoes too long, or it will dry out.
I think I went to bed dreaming about the grits and woke up looking forward to the leftovers. I used a little more parmesan than the recipe called for (used up the rest of my block), I substituted 2 chopped tomoates for the grape tomatoes, and I used canned chipotle sauce (not adobo sauce, but similar). I also used skim milk since that is what I have on hand. When I make this again, I would increase the tomatoes to 3-4. I may even increase the onion. I slighly over cooked the shrimp (more than 2 minutes each side) because my grits needed stirring. So, I'd watch the shrimp better, and possibly even omit them the rest was so good. I'm starting to wonder what I didn't alter. I also used 1 Tbsp bacon fat (kept in a little container in the freezer) and bacon crumbles (also kept in my freezer for recipes) that may have equated to about 1.5-2 pieces of bacon. So, much less than the recipe and I think the bacon flavor is still pronounced. Plus, it blends so well with the chipotle and the cheesy grits, that is why I could even consider omiting the shrimp. Good luck! For us northerners, it is worth purchasing the grits to make this one!
This was good and my hubby and kids liked it very much however, I made some changes to the original recipe so that's why only 3 stars. Living in the Lowcountry I prefer my shrimp and grits w/ a little more sauce than this makes so I added quite a bit of chicken stock to the onion/tomato mixture while cooking. I used stone-ground yellow grits and used a 2/2 ratio of chicken stock to skim milk, omitted the butter and added one clove of pureed garlic w/ the cheese. I used turkey bacon to cut down on the fat and it was terrific in this recipe - just added a tiny bit of olive oil to the pan once the bacon was removed and then used chicken stock to deglaze the pan. At the end, I chose to use chopped flat leaf parsley instead of green onion. All in all this was good, I just don't think I can rate the recipe as is since I made so many changes.
This was soooo delish, that I have made it twice in 4 days! I used the red pepper flakes and the canned chipotle in adobo sauce. May have been a bit cautious though since it could have been a bit spicier for me. I cut up the bacon and fried it so I wouldnt have to crumble it. I also chopped and prepped everything ahead of time and it made it so quick and easy. A KEEPER!!!!
This hit the spot. It was SO easy and I can't wait to cook it again. I used garlic chile sauce to heat it up and skipped the bacon. This is one of those rare recipes that is beautiful and delicious enough to serve to guests and easy enough to throw together after work.
I wasn't a fan of the parmesan in the grits, but otherwise it was very delicious
I never really liked shrimp and grits until this recipe! ;)
Really good, and makes plenty. My husband loved it. I chose to use hot sauce for a more authentic southern taste. And of course I added more salt to the grits. The only change I would make next time is to slice rather than sliver the green onions.
This is fabulous. I used large Tiger Shrimp, ground Chipotle Chili peppers (a new spice by McCormick) and Cajun Sunshine hot sauce. Very tasty, not too spicy and super filling. I think it would be good with scallops as well. The March 2010 issue of CL has been one of my favs.
I served this over brown rice because I'm the only one in my household who likes grits. I doubled the recipe so I cooked the shrimp in two batches. Very spicy and delicious! Perfect for people who love spicy food. Next time I might use a pound of shrimp and a pound of chicken, or maybe even a pound of scallops along with a pound of shrimp. I definitely will make this again.
This was excellent. If I'd ordered this shrimp and grits recipe at a restaurant, I would have felt pleased. In place of the chipotle chili, I used a heaping teaspoon of Uncle Brutha's No. 10 hot sauce which, BTW, is an AWESOME hot sauce. Suggested serving size was plenty filling for four servings and the thing reheats well. However, as with all the super-fast recipes, I found it more time consuming than CL suggests. When you factor in cleaning, storing leftovers (including wrapping and freezing extra bacon if you have any as well as extra shrimp and grits) as well as the tiniest bit of prep, this comes to just under an hour long meal...about 45 minutes. Still not bad at all, but also not 20 minutes. This will definitely be a keeper that I will make again and pass along.
I used one chopped chipotle pepper and omitted the ground or crushed red pepper. This is a wonderful dinner with lots of flavor. It was fast to make. I'll definitely make this again.
This is *really* good. I made it exactly as the recipe stated, except that I used more salt and far more chipotle in adobo sauce and cayenne pepper than called for. I didn't measure, but I'd guess I used at least a tablespoon of the pureed chipotle stuff and 1/2 - 1 teaspoon of the cayenne. I also didn't measure the Parmesan, but I probably came pretty close to 1/2 cup. This dish is incredibly quick and easy, and extremely well-seasoned. You can really taste the Parmesan in the grits, and the bacon grease adds a smoky flavor that bacon alone wouldn't have provided. This is going on my short list of weeknight dinners.