Shrimp and grits from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • chawkins on January 18, 2018

    Quick to pull together and quite tasty, however I found it a tad too dry, there was not much sauce. Per the direction of the box, the grits were done in about half the time called for, so I went with the box instruction. I used U16 shrimp and to avoid overcooking them, I pulled them out while the mushroom slices were still exuding liquid and returned them back with all the remaining ingredients when the mushroom were done. I still prefer my go-to, Tennessee shrimp and grits by James Villas, when decent fresh tomatoes are available.

  • Rinshin on March 28, 2014

    Wonderful taste and quick to make. I made the grits as written but added squid with shrimp and instead of regular mushrooms, I added maetake mushrooms. Since I also had some tomatoes I needed to use up, they were also added. This was perfect.

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