43 Reviews of Crook's Corner Shrimp and Grits

From: Linda B

On May 28, 2004

I just don't know where to start when talking about this recipe...Shrimp and cheese grits together-a Southern delicacy. The grits were cheesy and creamy with just a hint of fire from the Tabasco. When you are eating this, you might think you were in a gourmet restaurant. The combo is unusual, but it somehow works. The entire family (even the non-grit lovers devoured this). I suggest premeasuring all the ingredients before starting because everything goes together quickly in the actual cooking process. I tend to make simple recipes, but I am so glad I tried this because it was a great dining experience. My noncook daughter took the recipe home with her claiming she will be making this soon! Thanks HeyJude!

From: Kristen in NC

On Aug 7, 2004

This dish is amazing and very hard to screw up if you know how to make grits. I highly reccomend it- don't leave the tabasco out, it makes the flavor. Enjoy!

From: Lisa in Acworth, GA

On Feb 21, 2005

This was unbelievable!! This was as good as any shrimp and grits I've had at any restaurant! I added 2 cups mushrooms and eliminated the bacon...cooked the shrimp, mushrooms and onions in butter. It was delicious!!! Thanks so much for the perfect shrimp & grits. (Warning: my husband and I ate almost the entire 4 servings ourselves! Oink!)

From: Paramela

On Jan 31, 2006

Delicious! My husband and I both loved it. This recipe's going in the "company" or "nice dinner" file, though, b/c it's just a little too much work for a weeknight — it took me over an hour (actually close to an hour and a half) to prepare this meal. But it was worth it!! One suggestion: make sure you have plenty of sweet tea on hand when you make this. And I think I'll serve it with a salad next time, as it's such a rich dish that some fresh veggies would be welcome.

From: dtgadgetgirl

On Feb 4, 2008

I thought I didn't like grits until I tasted this recipe. What an interesting combination. We had some leftover grits so the next morning I fried them like hashbrown patties and they were great too. Because this goes together so quickly I went ahead and had everything measured out and shrimp peeled ahead of time so I could just throw it all in when it was time.

From: Jo Garrett

On Aug 17, 2004

This was incredible! My entire family absolutely raved over it! I would give it more stars if I could. I followed the recipe exactly except that I also made my own "cheese grits" just in case we didn't care for the grits prepared with cream and broth as the recipe called for. As it turned out, we loved the shrimp/ mushroom mixture, but preferred my "cheese grits" instead. However, the grits aren't what makes this recipe special. The recipe is totally awesome.

From: tntraumanurse

On Dec 29, 2005

Holy Cow and slap my mama! This is great stuff! Made it for family Christmas dinner one night, and used chicken in place of the shrimp the next night with leftover grits. Doubled the recipe--came out perfect. Rave reviews from everyone--fantastic!

From: atlfitgirl

On Dec 7, 2006

Sooooo good!!!! Thank you for posting!!! I love shrimp and grits after visiting my BF's parents in Charleston, SC. Now I can't get enough of them. It is such a strange combination of ingredients ( well, to me anyway!) that go so well together. I have never had it with bacon and mushrooms before so I decided to try this recipe. I am so glad that I did. It was just what I had been craving! I used quick grits and homemade chicken stock that I had made earlier. I think the quality of the broth really makes a difference in how the dish turns out. If you don't have the time to make your own I highy recommend that you purchase a high quality boxed stock. I think the lemon juice at the very end adds a great freshness to the dish that complements the creamy and cheesy grits. I will be making this often!!! The list of ingredients is long, but not complicated at all and it does go together very quickly.

From: Lilkari23

On May 25, 2009

** May 25, 2009 — Made this again last night!!! It is amazing! Just wanted to say thanks again for my most favorite meal!!!** YUM!!!! SOOOOO good! I am originally from the mid-west, so I kind of had to get used to grits (which is a staple here in NC), but this recipe was beyond awesome. My husband has not developed a taste for grits, so he ate his over white rice and loved it. We had company over for dinner, so there were NO leftovers and that made me very upset! I can't wait to make it again!! I didn't have white pepper, so I used black and added a bit more tabasco to give it some more spice. My friend makes this and adds diced tomatoes to the mix, so I might try that addition next time! Thank you for posting!!!

From: cmirish

On Nov 18, 2006

I sauteed a sliced red and a green pepper with an onion in the bacon fat-no chicken broth, no flour-the way I was taught by my mom--I had forgotten about this dish but mom's way is incredible--try it this way!