I will be making this again soon because it's yummy! I used black instead of white pepper and Chalula instead of Tabasco. The two of us ate all the shrimp mostly because shrimp leftovers are not so good and I'm excited to have the leftover cheese grits in the morning. One tip would be to make sure and have all of your ingredients ready and measured out because of the timing required in this recipe. Thanks!
We had this for dinner tonight. It was delicious! Only changed a couple of things: I added andouille sausage; and instead of salt and peppering the shrimp before dredging in flour, I sprinkled the shrimp with creole seasoning. I also threw in several sprigs of fresh thyme while sauteing the mushrooms and shrimp, which gave it extra depth of flavor (if you do this, be sure to remove before serving!). Hubby loved it, I will definitely keep this in my repertoire!
I hadn't had any shrimp at all since the disaster in the gulf, but decided it was finally time to venture out into those murky waters once more.
My son commented that the dish tasted "pro", and I must agree. Even so, or rather better yet, the dish was actually pretty quick to put together, but then again I also used quick grits (Albers) because that's what they had in the market.
My subs: Sauteed 1/2 each of yellow onion, red pepper, and serrano before adding in the mushrooms; doubled the black pepper and added garlic salt to the shrimp seasoning which I tossed about 30 minutes in advance and allowed to marinade in the fridge; deglazed the pan with a moscato; skipped adding the broth to the shrimp, but did use just a little water to smooth things out. I liked sharkdoc01's idea of the rice flour and will try that next time. Served with collard greens.
I would make half the grits but the entire recipe of shrimp for two. We had lots of the grits leftover.
DH loved it and ate all of the shrimp.
This will be going in our family recipe book. A definite must have dinner every so often. The prep is a bit time consuming (cooking bacon, peeling shrimp, chopping vegetables), but VERY worth it. Made the recipe exactly as instructed and we have no complaints and have no ideas for variation to improve the recipe. It was excellent as is.
Loved this! I was looking for a throw together meal at the end of the week (night before grocery store trip), I thought I had everything but the mushrooms, but when I went to the freezer, no shrimp, so we used chicken. I mixed the bacon in the grits once they were done. Mike loved it, so no mushrooms, chicken instead on shrimp & some minor adjustments made a fabulous meal. Next time I want the shrimp though.
This dish, as a whole, was pretty good. The shrimp wasn't quite a five-star hit with my family, but the grits were simply amazing and my family absolutely loved them and have requested that I make grits like this from now on!
I used quick cook grits and adjusted the grits cook time. I added a can of drained corn to the grits for some sweetness and a small amount of cream cheese for additional creaminess. Four people liked this.
My family loved this! In order to have more gravy in the shrimp mixture, add more broth (I added about a half cup) this made the shrimp mixture scrumptious!!
We love this recipe...My husband (born in Alabama, raised in NC and who previously lived in Charleston) can't get enough of these. I save making this recipe for when I really want to spoil him! For some extra decadence (not that it needs it), we add some andouille.