Back to Saucy Shrimp and Grits All Reviews for Saucy Shrimp and Grits - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Saucy Shrimp and Grits Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and ground pepper 1 cup coarse grits (not quick-cooking) 2 tablespoons butter 2 slices bacon, cut crosswise into 1/2-inch pieces 1 medium onion, halved and thinly sliced 2 garlic cloves, thinly sliced 1 can (14.5 ounces) diced tomatoes, in juice 1 pound large (31 to 35) peeled and deveined frozen shrimp, thawed 1/4 teaspoon hot sauce
Gallery Saucy Shrimp and Grits
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Gallery
Saucy Shrimp and Grits
Saucy Shrimp and Grits
Saucy Shrimp and Grits
Recipe Summary prep: 25 mins total: 40 mins Servings: 4
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 4
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and ground pepper 1 cup coarse grits (not quick-cooking) 2 tablespoons butter 2 slices bacon, cut crosswise into 1/2-inch pieces 1 medium onion, halved and thinly sliced 2 garlic cloves, thinly sliced 1 can (14.5 ounces) diced tomatoes, in juice 1 pound large (31 to 35) peeled and deveined frozen shrimp, thawed 1/4 teaspoon hot sauce
Directions
In a medium saucepan, bring 4 1/2 cups water to a boil over high; season with salt and pepper. Whisk in grits; reduce heat to medium-low. Cover, and cook, whisking occasionally, until grits are creamy and tender, about 30 minutes; stir in butter.
After grits have cooked for 15 minutes, cook bacon in a large skillet over medium until browned, 4 to 6 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Add onion and garlic to fat in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes.
To skillet, add tomatoes (with their juice) and 1/4 cup water; bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes. Stir in hot sauce. Serve over grits, sprinkled with bacon.
Reviews (13)
Add Rating & Review 66 Ratings 5 star values: 8 4 star values: 10 3 star values: 28 2 star values: 16 1 star values: 4
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Reviews (13)
Add Rating & Review 66 Ratings 5 star values: 8 4 star values: 10 3 star values: 28 2 star values: 16 1 star values: 4
Add Rating & Review
66 Ratings 5 star values: 8 4 star values: 10 3 star values: 28 2 star values: 16 1 star values: 4
66 Ratings 5 star values: 8 4 star values: 10 3 star values: 28 2 star values: 16 1 star values: 4
66 Ratings 5 star values: 8 4 star values: 10 3 star values: 28 2 star values: 16 1 star values: 4
5 star values: 8 4 star values: 10 3 star values: 28 2 star values: 16 1 star values: 4
Martha Stewart Member Rating: 5 stars 04/16/2013 This was outrageously delicious. I added cheddar and American cheese to the grits once finished and I was more generous with the diced tomatoes and hot sauce for a little more kick. This dish doesn't reheat well so be sure you've got enough folks to eat it all in one night. Martha Stewart Member Rating: 5 stars 04/29/2011 Yum, yum, yum! Also being a Southern girl, I LOVE any combination of grits and bacon! I loved adding shrimp and the sauce. This dish had a lot of great flavors, and it's a great way to break up the monotony of weeknight dinners. The coarsest grits I found (in the all-natural section, unfortunately yellow grits, not my favorite white grits) cooked perfectly well within 30 minutes. Definitely making this again! Martha Stewart Member Rating: Unrated 02/09/2011 I am thinking that real, stoneground coarse grits would take longer to reach a palatable creamy consistency. Being a true Southern girl and using grits often, I would suggest whisking almost constantly until they start to thicken, and then stirring often to be sure they don't clump or burn on the bottom. And, I would expect to gently simmer them for more like an hour to get rid of the "grittiness"! :) Martha Stewart Member Rating: Unrated 01/08/2011 @IKelly: Hominy not like polenta or grits - it's dried corn/maize kernels. Grits and polenta are the same thing, except the former comes from white corn and the latter from yellow. I hope this helps, even if I'm not a granny cook. =) Martha Stewart Member Rating: Unrated 10/06/2010 Dear grannycooks, can you please tell me the difference between hominy and cornmeal? I understood this recipe described polenta. In Italy we prepare polenta (which is fine or medium grounded cornmeal) adding this nice yellow flour to hot boiling water, and stir it for about 1 hour. I searched on dictionaries and recipe sites, but with no success. Please help! :-) Martha Stewart Member Rating: Unrated 02/25/2010 to WashingtonChef - actually grits or not Polenta. Polenta is made from cornmeal and is also called 'mush'. Grits is made from ground hominy. They are both made from corn, but from different processes. Martha Stewart Member Rating: Unrated 02/25/2010 This is ultimate comfort food, great for a cold winter night. I added an 8 oz can of tomatoe sauce while the shrimp were cooking and shredded mexican cheese to the grits. Martha Stewart Member Rating: Unrated 01/26/2010 Grits are basically Polenta. Martha Stewart Member Rating: Unrated 12/24/2009 as an australian i have no idea what grits are.... please enlighten me, because this sounds like a nice recipe Martha Stewart Member Rating: Unrated 03/16/2009 Outstanding result. As a matter of taste I omitted hot sauce and served on a bed of egg noodles--made a fine company dish, though easy enough for every day. I also omitted the added water as not necessary. Martha Stewart Member Rating: Unrated 03/15/2009 This dish was very good !! Martha Stewart Member Rating: Unrated 01/30/2009 This dish is excellent. Next time I'll try the cheese in the grits. Martha Stewart Member Rating: Unrated 12/08/2008 This recipe was a smash at my house. I added about 1/4 cup of white cheddar to the grits after they were finished cooking for a little extra zing and texture to the grits.Martha Stewart Member
Rating: 5 stars 04/16/2013
This was outrageously delicious. I added cheddar and American cheese to the grits once finished and I was more generous with the diced tomatoes and hot sauce for a little more kick. This dish doesn’t reheat well so be sure you’ve got enough folks to eat it all in one night.
Rating: 5 stars
Rating: 5 stars 04/29/2011
Yum, yum, yum! Also being a Southern girl, I LOVE any combination of grits and bacon! I loved adding shrimp and the sauce. This dish had a lot of great flavors, and it’s a great way to break up the monotony of weeknight dinners. The coarsest grits I found (in the all-natural section, unfortunately yellow grits, not my favorite white grits) cooked perfectly well within 30 minutes. Definitely making this again!
Rating: Unrated 02/09/2011
I am thinking that real, stoneground coarse grits would take longer to reach a palatable creamy consistency. Being a true Southern girl and using grits often, I would suggest whisking almost constantly until they start to thicken, and then stirring often to be sure they don’t clump or burn on the bottom. And, I would expect to gently simmer them for more like an hour to get rid of the “grittiness”! :)
Rating: Unrated
Rating: Unrated 01/08/2011
@IKelly: Hominy not like polenta or grits - it’s dried corn/maize kernels. Grits and polenta are the same thing, except the former comes from white corn and the latter from yellow. I hope this helps, even if I’m not a granny cook. =)
Rating: Unrated 10/06/2010
Dear grannycooks, can you please tell me the difference between hominy and cornmeal? I understood this recipe described polenta. In Italy we prepare polenta (which is fine or medium grounded cornmeal) adding this nice yellow flour to hot boiling water, and stir it for about 1 hour. I searched on dictionaries and recipe sites, but with no success. Please help! :-)
Rating: Unrated 02/25/2010
to WashingtonChef - actually grits or not Polenta. Polenta is made from cornmeal and is also called ‘mush’. Grits is made from ground hominy. They are both made from corn, but from different processes.
This is ultimate comfort food, great for a cold winter night. I added an 8 oz can of tomatoe sauce while the shrimp were cooking and shredded mexican cheese to the grits.
Rating: Unrated 01/26/2010
Grits are basically Polenta.
Rating: Unrated 12/24/2009
as an australian i have no idea what grits are…. please enlighten me, because this sounds like a nice recipe
Rating: Unrated 03/16/2009
Outstanding result. As a matter of taste I omitted hot sauce and served on a bed of egg noodles–made a fine company dish, though easy enough for every day. I also omitted the added water as not necessary.
Rating: Unrated 03/15/2009
This dish was very good !!
Rating: Unrated 01/30/2009
This dish is excellent. Next time I’ll try the cheese in the grits.
Rating: Unrated 12/08/2008
This recipe was a smash at my house. I added about 1/4 cup of white cheddar to the grits after they were finished cooking for a little extra zing and texture to the grits.
All Reviews for Saucy Shrimp and Grits
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Saucy Shrimp and Grits
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
