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

  • scallions
  • tomato paste
  • bacon
  • milk
  • shrimp
  • Sriracha sauce
  • quick-cooking grits

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

  • 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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