Here's one from allrecipes.

Spicy Shrimp and Grits Recipe
Original Recipe Yield 8 servings
Ingredients

* 4 cups chicken broth
* 1 teaspoon salt
* 1 cup quick-cooking grits
* 2 tablespoons margarine
* 1 bunch green onions, chopped
* 1 green bell pepper, diced
* 2 cloves garlic, minced
* 1 pound peeled and deveined small shrimp
* 1 cup shredded Monterey Jack cheese
* 3/4 cup shredded sharp Cheddar cheese
* 1 (10 ounce) can diced tomatoes and green chilies
* 1/2 teaspoon black pepper
* 1/4 cup shredded sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
2. Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
3. Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
4. Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
5. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

Hope you like this one.
Linda

Here's a recipe from Bobby Flay that is more along the line of how I make shrimp and grits but I don't use a recipe.

I make stone ground YELLOW grits, and add ungodly amounts of butter, whipping cream, cheese, garlic and of course, shrimp. Bacon, onion, parsley are all good too but I do like it with some cream.

Shrimp and Grits

Recipe courtesy Martha Nesbit

Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
25 min

Level:
Easy

Serves:
4 servings

Ingredients

* 4 cups water
* Salt and pepper
* 1 cup stone-ground grits
* 3 tablespoons butter
* 2 cups shredded sharp cheddar cheese
* 1 pound shrimp, peeled and deveined
* 6 slices bacon, chopped
* 4 teaspoons lemon juice
* 2 tablespoons chopped parsley
* 1 cup thinly sliced scallions
* 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

A few more:

GARLIC SHRIMP WITH BLEU CHEESE GRITS
Serves 4
For the grits
1 cup grits
1 tsp. salt
1/4 tsp. (freshly ground) black pepper
1/4 tsp. cayenne pepper
4 ozs. bleu cheese, or to taste **I prefer asaigo cheese
For the shrimp
11/2 lbs. medium-sized or larger shrimp, peeled
3 large cloves garlic
3 Tbsps. butter
1/2 tsp. salt
1/2 tsp. (freshly ground) black pepper

Cook grits according to package directions in water (usually 4 cups water to 1 cup grits) with the 1 teaspoon salt added. When grits are tender and thick, remove from heat and stir in black pepper and cayenne and bleu cheese. Meanwhile, peel shrimp if necessary. Mince garlic or run it through a press. Melt butter in a wide skillet set on medium heat. Add garlic and stir 1 minute. Add shrimp, increase heat to high and cook 5 minutes, stirring occasionally, or until shrimp is opaque. Season with salt and pepper. Serve beside or over grits.

Shrimp and Grits
Serves four
Cheese grits (recipe below)
1 pound fresh shrimp
6 slices bacon
Peanut oil
2 cups sliced white button mushrooms
1 cup minced scallions
1 large clove garlic, peeled and minced
4 teaspoons lemon juice
Tabasco sauce
Salt and pepper
2 tablespoons chopped fresh parsley

Prepare grits and hold in a warm place or in a double boiler
Peel shrimp, rinse, and pat dry
Dice bacon and saut� lightly in a skillet until edges of the bacon are brown, but the bacon is not crisp. Remove from heat, drain on paper towels, then crumble.
Add enough peanut oil top the pan to make a layer of fat about 1/8 inch thick. When oil is quite hot, add shrimp in an even layer. Turn shrimp as they color; add mushrooms, and saut�, stirring, for about 4 minutes.
Add scallions and garlic. Heat and stir for about a minute more. Season with lemon juice, a dash or two of Tabasco, salt and pepper to taste, and parsley.
Divide the grits among four plates. Spoon the shrimp on top, sprinkle with crumbled bacon, and serve immediately.

Cheese Grits
1 cup stone-ground or quick grits
(not instant)
4 cups water (or milk, for creamier grits)
1 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
4 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch of cayenne pepper
1/4 teaspoon Tabasco sauce

Cook grits according to package instructions for 1 cup of dry grits. Turn off heat and add remaining ingredients to sauce pan. Stir until just mixed and serve.

�Posted by gardenlad (My Page) on
Tue, Jun 27, 06 at 14:55

In the Low Country, particularly among the Gullah people, it's a more complex dish then in most of the south. More of a Barbecue Shrimp & Grits.

Some of the Charleston restaurants serve it by merely mixing cooked shrimp with commercial barbecue sauce. It takes more time to prepare it right, but the results are more than worthwhile:

2 lb shrimp, peeled and deveined

for the grits:

4 cups water
1 cup heavy cream
1/2 lb butter
salt & white pepper to taste
2 cups stone-ground or quick grits (certainly not! instant)

for the sauce:

1/4 lb bacon, diced
1 cup red onion, finely diced
1 cup red bell peper, diced
1 cup green bell pepper, diced
3-4 tbls Southern Comfort
1 bottle (14 oz) ketchup
1/2 cup brown sugar
salt & pepper to taste

For the grits, bring the water and cream to boil in a large saucepan. Add the butter and salt & pepper to taste. Slowly stir in the grits. Reduce the heat to low and cook for 15-20 minutes, stirring occasionally to prevent scorching. If the grits are too thick, stir in extra water as needed (up to 1/2 cup). Set aside, covered, to keep warm.

For the sauce, cook the bacon in a medium saucepan until almost crisp. Add the onion and bell peppers. Saute until onion is translucent, 3-4 minutes. Add the Southern Comfort to the pan and carefully ignite the liquor. Whe flames die, stir in the ketchup and brown sugar. Season with salt & pepper. Simmer sauce over medium low heat for 10 minutes.

Bring about 6 cups lightly salted water to a boil. Add the shrimp and reduce heat to low. Gently poach the shrimp until they are pink and just opaque through, 3-5 minutes.

Drain the shrimp well, then add them to the hot barbecue sauce. Warm over low heat for one minutes. Spoon portions of warm grits into indivdual serving plates and top with some of the shrimp & sauce mixture.

�Posted by ginger_st_thomas (My Page) on
Wed, Mar 22, 06 at 17:02

You could use Rotel tomatoes. That would jazz it up. You might like this one, too but it doesn't have tomatoes. Might give you some ideas though:
SHRIMP & GRITS (serves 2-4)
6 slices bacon
1/3 cup chopped green pepper
1 cup sliced mushrooms
1 clove garlic, minced
2 TBL flour
About 1/3 cup chicken broth
2 TBL lemon juice
1 lb shrimp, peeled
1 cup chopped green onion
Salt & cayenne
Dash of Creole seasoning
Dash of Tabasco
2 TBL chopped parsley

For the grits:
2 cups water
2 TBL butter or margarine
1/2 cup grits, uncooked
1/2 cup milk, divided
1/4 tsp salt

Cook bacon until crisp. Drain, reserving drippings in skillet. Crumble bacon & set aside. Saute green pepper, mushrooms & garlic in bacon drippings. Sprinkle flour over vegetables & cook, stirring constantly about 2 minutes. Add broth & next 7 ingredients. Cook 5 minutes or until heated thoroughly. Keep warm.
For grits, bring water & butter to a boil in a heavy saucepan. Stir in grits & return to a boil over medium heat. Reduce heat & cook, stirring occasionally for 10 minutes or until thick, continuing to stir. Stir in 1/4 cup milk; simmer 10 minutes. Salt. Add remaining 1/4 cup milk; simmer 10 minutes. Serve shrim mixture over cooked grits. Top w/crumbled bacon & parsley.~~

Steve, a good place to look for recipes is Tastespotting.

There are some fine looking looking Shrimp and Grit photos and recipes.

Ann

Thanks everyone for the great recipes and suggestions. Ann t, that is a fun website, I can't wait to get out and snoop around. We have the big storm coming in tonight, but ours is expected to be all snow. A good day to stay home and cook!

Steve