Comments on: Easy Classic Shrimp and Grits

By: Elizabeth Lindemann

Elizabeth Lindemann — Sun, 16 Nov 2025 12:18:21 +0000

In reply to Susan.

So glad you liked it!

By: Susan

Susan — Sat, 15 Nov 2025 23:18:49 +0000

Delish just had for dinner

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 13 Nov 2025 16:27:03 +0000

In reply to Michele. Michele, thanks so much for chiming in about this! I've edited the post to include two more sections: one about the history/origin of shrimp and grits, and another about how to lighten the recipe up by omitting the milk, cheese, and bacon (I also find that heavier foods like this can upset my stomach as well lately - which was not as much the case seven years ago when I wrote this post originally!). This was a fun bit of research, and this article which interviewed Michael Twitty on this very topic was full of good information. I always appreciate feedback like this and I am grateful to you for taking the time to leave this comment :-)

By: Michele

Michele — Wed, 12 Nov 2025 16:27:58 +0000

My family is from the Charleston Low Country and shrimp and grits is one of our traditional foods. This is a dish invented by the African American people who lived in the Lowcountry along the marsh and in the sea islands. Shrimp was not eaten by whites, it was considered waste food. So a dish was created to use this food source that was available to poor African Am people.
You’ve appropriated a recipe without giving credit to the people who created it. It wasn’t southerners, it was African Americans. And you’ve changed the traditional recipe into a rich man’s dish with cream, butter and cheese. It is supposed to have a simple brown gravy made with a roux and peppers and onions. The grits we eat are simple with salt and maybe a tad of butter, but with a rich fatty gravy that would be an overkill. I find that most European Americans’ versions of this dish too heavy and fatty and it upsets my stomach.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 11 Nov 2025 13:01:31 +0000

In reply to Kelly Blair.

Yes this is a good idea, so you maximize the flavor! Or you could do half and half.

By: Kelly Blair

Kelly Blair — Sat, 08 Nov 2025 19:27:58 +0000

In reply to Ashley Huston.

If I use instant grits, should I substitute the water for chicken broth?

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 06 Nov 2025 12:46:00 +0000

In reply to Liza.

So glad you liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 06 Nov 2025 12:34:54 +0000

In reply to Julia Cooper.

So glad you both liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 06 Nov 2025 12:31:21 +0000

In reply to Robin.

So glad you liked it!

By: Robin

Robin — Thu, 06 Nov 2025 01:49:22 +0000

In reply to Sally McGuire.

First time making this at home and turned out perfectly!

By: Julia Cooper

Julia Cooper — Wed, 05 Nov 2025 19:36:57 +0000

I tried this today and it was very tasty. I did not use the bacon but overall it was a great taste , very Flavorable.My man loved it 😍

By: Liza

Liza — Tue, 04 Nov 2025 17:22:11 +0000

Excellent! 👌
I used oat milk homemade chicken bon broth, extra sharp white and cheddar cheese, and added a little Creole and Louisiana shrimp boil seasoning and a 1/2 teaspoon corn starch. Yummy 😋

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 20 Oct 2025 11:16:29 +0000

In reply to Sally McGuire.

So glad you liked it! And hello from your homeland (I’m in Rhode Island) :-)

By: Sally McGuire

Sally McGuire — Sun, 19 Oct 2025 22:47:13 +0000

This was my very first time making shrimp and grits and it came out wonderful!!
71 year old New England transplant living in the south for 47 years…

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 14 Oct 2025 20:54:26 +0000

In reply to Karen Judkins.

So glad you liked it! I love adding Old Bay, or Cajun seasoning!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 14 Oct 2025 20:35:39 +0000

In reply to Zita.

So glad you liked it!

By: Zita

Zita — Sun, 12 Oct 2025 02:19:03 +0000

The best meal I have ever had!

By: Karen Judkins

Karen Judkins — Thu, 09 Oct 2025 23:41:47 +0000

Loved it! Only changed was seasoning shrimp with Old Bay. Simple comfort food and this is my third time making it and love it every time. Maybe more bacon and cheese 😂

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 08 Oct 2025 16:00:13 +0000

In reply to Yankee Girl with a Heart in the South.

So glad you liked it! Old Bay is a great addition here. Yum, now I want Utz crab chips….

By: Yankee Girl with a Heart in the South

Yankee Girl with a Heart in the South — Wed, 01 Oct 2025 17:07:35 +0000

Loved this and so simple, I used Instant Grits and made it even simpler.
The Yankee in me added some Old Bay to the shrimp to zip it up a bit.

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 24 Sep 2025 12:43:44 +0000

In reply to Lolana.

Oh yum!! All of those changes sound delicious. Thanks for sharing, and glad you liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 24 Sep 2025 12:43:12 +0000

In reply to Mike F.

So glad you liked it! Love the idea of using smoked gouda. Yours may have just needed a bit more time to cook. In the future, erring on the side of less liquid, then adding more if needed, might be the way to go, especially because grits vary depending on brand, freshness, and other factors!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 24 Sep 2025 12:41:38 +0000

In reply to Ingrid Rebollar.

So glad you liked it!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 24 Sep 2025 12:40:32 +0000

In reply to Ashley Huston.

I will take this as the highest compliment! Thanks so much and I’m so glad you liked – well, tolerated – it! :-)