By Mysterygirl on March 11, 2004
"This is a favorite recipe around my house. I found it originally on foodtv.com as one of Emeril's recipes. It's definitely more of a winter dish as it's filling and comforting. You may use vegetable stock but if you can use shrimp stock or seafood base dissolved in water."
Serving Size: 1 (561 g)
Servings Per Recipe: 4
"Yummy yummy yummy! I'll make this again, definitely. I cut back on the butter to a little less than a cup (two sticks total, including the 2 tablespoons that went into the grits). The only thing I would change is to halve the sauce next time, because we had about half of it left over."
"I'd heard two ladies talking about Grits/Shrimp and how good it was. Well I thought it was the strangest thing I'd ever heard. So, I decided to brave this new territory. I'd found your recipe. Oh my God! is was TERRIFIC!!! Iam still in awe over this combination. The only thing that I did differently, was to sauteed diced green peppers, celery and onions. Thanks for such an AWESOME recipe!"
"This is a fantastic recipe. I love shrimp and my whole family loved this meal. I agree with the other reviewer, great comfort food!"
"EXCELLENT, Delicious, so yummy comfort food. DH & I love this recipe. I cut the recipe down to serve 2. I used quick grits made them after making the shrimp so they didn't set to long.These grits are yummy by them selves. Used Italian sausage as that is what I had on hand and jumbo shrimp. Added the 1/4 cup sherry and let it boil 1 minute shaking the pan only used 1/4 cup Butter, this was plenty for us. I will be making this again next time for DS & DDIL they will love it. Thank you so MUCH for a recipe that I will be using again & again."