Scrumptious and unusual! Not too much work, although it uses a lot of pans. YUM!
Soo good! Shrimp was good but the cheese grits were just "stupid good"!!!
Didn't come out like I anticipated. My Comparison is from the South. I will try again with less Worchestersire, less cheese, and less chicken stock. I thought the Worchestersire was over powering and the grits too rich.
Great variation of a southern classic. Here's a tip for the non-southerners: You can use quick grits (not instant) instead of regular and just cook them 30 minutes instead of the 5 to 10 minutes the package directs. Just check them once in a while and add some milk or water if they are too stiff. The long cooking gives them a wonderful smooth texture and deep flavor that you find in the regular, long-cooked grits.
Babo1 Excellent flavors and a quick week night meal. Cheese grits are great and shrimp just makes them better. I used quick grits and it worked out well. It doesn't hurt to add more cheese either.
Just made this dish tonight, it was great! I made it as is, including the corn grits. The flavors worked beautifully together. It comes together very quickly. It's easy, quick, and very tasty. I will certainly make this again!
Well now I think I could very well eat this dish about once a week (or more). Like many others, I used corn grits (polenta) and thought that produced a superior flavor. Thank you FC for another outstanding recipe.
Excellent food !! I changed the grits for some slow cooking rice and that did just fine. Watch out when they say to add salt to taste in the first section of the recipe because the broth and the cheddar are WAY salty, so you want to go smooth on that!! I would highly recommend changing the butter for garlic oil when stir frying up the asparagus and the shrimp it will give it this "RED LOBSTER" feel in the mouth... Overall very pleasant to eat and cook up !!
This dish is AMAZING! The flavors work really well together. The "pan sauce" left over is great over the grits. I do tend to add more cheese than the recipe calls for, but that's just my preference. I first made it probably about 6 months ago. Every time I've made it, I've gotten rave reviews. This is one dish that is always a good fallback. I even had the recipe memorized after a few times.
Very nice - well balanced. Like other reviewers, I didn't have grits but had polenta, so I improvised on that. I used cholula hot sauce and moderated the sauce for the kids in the family, putting more in the adult portions after I'd dished out the kids. Well appreciated by all.
Very simple and delicious. The flavors surprised me; it all went together so well. I used Siracha for the hot sauce and polenta (because the store did not have old-fashioned grits, only quick-cooking). Will try it with grits next time, just out of curiosity. I would like to try this out for guests sometime. My toddler loved it!
From prep. to table only takes about 30 min. The meal is full of flavor. I was not sure about the ingredient combo. in this recipe but I tried it anyway. It's now been a hit at three of my dinner parties!