"This is very good but I adjusted it to my tastes. I used a lot more medium sized shrimp on top and smaller fish fillets, about a pound of shrimp altogether. I also took all the shrimp shells and used them to make stock and used the stock to cook the grits. It seems like a crime to toss them out. Great deep flavor in the grits that way! I also suggest that you use a VERY light sprinkle of the cajun spice on the shrimp. It sets it off and I cook shrimp by itself with a light sprinkle of spice all the time now.

I used more liquid in the grits also. I just couldn't bring myself to use 2 cups of grits in 4 cups of water! 4 to 1 or 3.5 to 1 is a better ratio of liquid to grits.

It's a lot of work putting this all together, I suggest making the red pepper coulis the day before to keep your sanity. It reheats very well provided you do it gently.
"

"It was very good. I used a lot more medium sized shrimp on top and smaller fish fillets, about a pound of shrimp altogether. I also took all the shrimp shells and used them to make stock and used the stock to cook the grits. Great deep flavor in the grits that way! I also suggest that you use a VERY light sprinkle of the cajun spice on the shrimp. It sets it off and I cook shrimp by itself with a light sprinkle of spice all the time now.

I used more liquid in the grits also. I just couldn't bring myself to use 2 cups of grits in 4 cups of water! 4 to 1 or 3.5 to 1 is a better ratio of liquid to grits.

It's a lot of work putting this all together, I suggest making the red pepper coulis the day before to keep your sanity. It reheats very well provided you do it gently.
"

"Very good recipe! My wife isn't a fan of spicy food or grits so I cut the heat back with original Ro-tel tomatoes and 1 1/2 tbs of hot sauce and served it over rice with peas as a side dish. Definately a keeper! Next I plan to try this with sirloin or chuck.

Now for all the folks that don't have a clue about the salt. 1 tablespoon of salt is all you need most of the time to season 3 lbs of pork well. Mix together 1 tbs of salt with 3/4 tsp each of black pepper and garlic powder and viola! You have the correct amount of house seasoning for this recipe.

Next don't add additional salt when you get it altogether in the pot. There's salt in the tomatoes and beef stock. Taste it at the end to see if it needs more or once it gets to a simmer. Mine didn't at all and I used low/reduced sodium stock! Cooking 101 people, use some common sense!"