Shrimp Stew With Grits Crust Recipe (2024)

I made this again with only half the liquid for the stew. Much better.

Two cups of liquid was too much. When I added the grits topping, they were partially absorbed into the liquid. It was delicious, but next time I will reduce the amount of liquid.

I used the reduced amount of liquid as other had suggested. I did not like the clam juice in this recipe (too fishy) and would not use the flour again. The flour thickened things up but in the end I had a fishy, gluey, and gummy texture to the sauce. I like the flavors in this dish and think the sautéed vegetables and the shrimp along with the cheddar grits is enough -- the "stew" (clam juice or other liquid + flour) muddies the brightness of the other flavors.

added bacon, four slices for 1/2 recipe. Used grease to cook veggies. Was not too liquidy this time and delicious (if you like shrimp and grits). Used 1/2 lb shrimp for 1/2 recipe. Def brown crust after baking.

Takes more than 45 minutes from prep to serve. I usually take that into account but this was way under estimated

replace green bell peppers with poblanos. yum!

Something about the proportions felt off so I doubled the shrimp and followed everything else to the letter. It was perfect and served six! A new favorite.

I think this was a flawed recipe. Too little shrimp compared to the amount of grits. I would have preferred the shrimp whole, not cut up. I think the shrimp should have been put on top of the grits, not vice versa as written in the recipe. Finally, I didn't care for the creole sauce. I have made and eaten several creole sauces I like much better. Usually I love NY Times recipes, but not this one.

Use one half liquid -- skip clam juice

I agree with others that suggested to use 1 cup of stock instead of two. I read the comments after and mine had too much liquid.

I used 1/2 the lemon juice; made a quick stock from shrimp tails - used in grits, used 1 1/2 C of water, and added dice jalapenos. Was too hot, so will cut back on jalapenos next time. Great dish!

Less lemon juice

replace green bell peppers with poblanos. yum!

Amazing dish, I made additional grits and covered the skillet like I would a shepherds pie and it was truly memorable.

My grits (Bob’s Red mill) required more than 2 cups of liquid. Started with 2 but it got thick and stiff almost immediately without being cooked. Microwaved a 3rd cup and added it in. Perfect.

added bacon, four slices for 1/2 recipe. Used grease to cook veggies. Was not too liquidy this time and delicious (if you like shrimp and grits). Used 1/2 lb shrimp for 1/2 recipe. Def brown crust after baking.

Yum! Definitely half the liquid. I added kernels from two ears of corn. Next time would bake for maybe 15 minutes (just enough time to cook the shrimp and put it under the broiler to get the grits crusty. After 25 minutes they didn’t brown anyway and the shrimp was overdone. My grits call for 4 cups of liquid per cup of grits and cook for 20 minutes. I followed this recipe first but I it got too thick without being cooked enough so I added some addition hot liquid and continued cooking.

Takes more than 45 minutes from prep to serve. I usually take that into account but this was way under estimated

Use 1 C of stock or water.

I used nonfat milk (2 cups to 1 cup water), halved the stock (used clam juice), & it turned out great. Next time I'll increase the amount of shrimp slightly.

This is one of my favorite go-to recipes. I chop/brown/set aside a couple of andouille sausages first and follow the rest pretty closely, adding the sausage back in with the scallions/parsley, taking off the heat as soon as the shrimp are pink, and serve over grits instead of the other way round.