Today, I saw this recipe online and decided to try it... I love shrimp and grits, but I have not been able to replicate it properly at home. Before today, I thought this could only be pulled off in a restaurant. Thankfully, I proved myself wrong! I've made many attempts, but today's try is by far the best! Here's the recipe I used as a base... https://www.google.com/amp/s/www.so...and-grits-recipe-from-anne-byrn-every-day.amp I followed the recipe, except for the following changes: - I used a large cast iron skillet -I added andouille sausage (chopped) - I doubled the grits (2 cups instead of 1 cup) The lady who wrote the original recipe said to use fancy stone ground grits and to use raw shrimp, adding them to the cooked grits just before putting the whole pan into the oven... These ideas both worked very well! The stone ground grits tasted fresh and added to the texture! The raw shrimp, added to the hot grits, and then baked for 8 min, came out perfectly cooked! It's always sad when you accidentally over-cook the shrimp. Well, it turned out wonderfully! Using a cast iron skillet caused the finished product to come out crispy on the edges. It almost started turning into Shrimp and Grits Cornbread, and it was AMAZING! Even my picky daughters liked it! Cast iron skillet, butter, chopped andouille sausage... Cook the cheese grits on top of the andouille, then add the raw shrimp right before you put the whole thing into the oven at 375 degrees for 8 minutes.. Finished product... Notice the beautiful dark brown edges. The outer edges started to get crunchy like corn bread... It was wonderful!