Shrimp & grits from Cook Like a Pro: Recipes and Tips for Home Cooks (page 130) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellencooks on January 17, 2022

    Yes, the grits got thick soon but the timing in this recipe matched the directions on my grits package for creamy grits. Taste was fantastic! I’ve never eaten shrimp and grits before but I found the bacon distracting. Sauce was great!

  • anya_sf on May 23, 2020

    The grits got very thick and started to stick after 5 minutes (when they were "done" according to the package), so definitely check them often; I had to turn the heat down to extra-low. They got so thick that bowls were not required. I would have liked them thinner, but the flavor was good, and grits tend to be super bland. The sauce made from quick shrimp stock was very flavorful - zesty, rather than spicy. We really liked the shrimp and 3 people finished it all.

  • Lepa on January 07, 2020

    I've never made shrimp and grits before but I was craving it and found this recipe. While it was pretty easy to make, the taste was so complex and delicious! My husband and I loved it.

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