I'm so happy to hear you enjoyed this. This is one of my favorite dishes/recipes and now I'm going to have to order some more grits to make this😆 Thanks for leaving a list of the specific ingredients you used. I'm going to try and look for them the next time I'm in the US. You could probably tell from the photo, but I used Meyer lemons for this too!

This was so DELICIOUS! I can't believe I waited so long to try this. I used Anson Mills Antebellum White Grits, which take a bit longer to cook, so I adjusted the times. They were so creamy! I added my homemade chicken stock and finished them with some Canadian Black Diamond Extra Sharp 3 Year Aged White Cheddar and Kerrygold butter. Very Extra! The shrimp was just some frozen ones, and I had some sausage in the freezer I decided to use. Added some bacon fat to the pan. It was a divine combination. The squeeze of lemon at the end really made all the flavors pop. I used Meyer lemon. It was really quick and easy, and it tasted as good as a dish you would order at a fancy bistro. Thanks for getting me to try this! I'm sure it will be appearing regularly in my menu.

Happy to hear you've been enjoying this LindaLe'a! Thanks for stopping by to let me know!

Oh, I've made this before and we're having it again tonight! I have added light cheddar as well. Absolutely beautiful to look at and yummy to eat the green scallions gives it just the right color with the red pepper.

The shrimp was great, the grits a little watery. I'd use just a cup of each liquid next time!

Thanks Cassie, I hope you enjoy this! As for the baking soda, I understand the effects, but I was hoping to learn more about why it works. I think the plumping is due to the sodium trying to reach equilibrium between the solution and the cells in the meat (similar to how brining chicken works); but I haven't been able to find a clear explanation for the firm texture that brining in an alkali solution imparts. I've also tried it with Potassium Carbonate (pH of 11.5), which is even more effective, so I'm pretty sure it has to do with the alkalinity of the solution.

So about the baking soda brine. I think I might have an answer for you as to why they stay so crispy. Baking soda changes the PH in the flesh of the shrimp which not only plumps them up, making them firmer and crispier, but also makes them resistant to overcooking... hence... better shrimp. 🙂

Hi Terri, wow 11 grandkids, that's awesome! I'm glad to hear you were able to learn a few things in this video. It's my belief that learning techniques (along with the "why") is the best way to make anyone a better cook which is why I'm always on the lookout for these small things that make a difference. Thanks for taking the time to drop by and leave me a note!

Hi Oksana, wow that was quick! I'm glad to hear you enjoyed it! This is one of my favorites as well.