Tomato, Shrimp & Grits Recipe

Boil liquid

In a medium saucepan bring 4 cups water to a rolling boil over high heat. Add 1 tsp salt.

Add grits

Slowly whisk in 1 1/2 cups coarse stone-ground grits to the boiling water to prevent lumps.

Simmer

Reduce heat to low, cover partially, and simmer gently, stirring occasionally, for 20–25 minutes until thick and tender. If grits become too thick, stir in up to 1/2 cup additional water or milk.

Finish

Stir in 1/2 cup whole milk, 2 tablespoons unsalted butter and 1 cup grated cheddar until melted and smooth. Season with 1/2 teaspoon black pepper and adjust salt to taste. Keep warm on lowest heat, stirring occasionally.

Prep shrimp

Pat 1 lb peeled and deveined shrimp dry with paper towels. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Cook aromatics

In a large skillet heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until shimmering. Add the finely diced small yellow onion and cook 4–5 minutes until softened. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Build tomato base

Add 3 diced roma tomatoes, 1/2 cup drained fire-roasted diced tomatoes, and 1 tablespoon tomato paste to the skillet. Cook, stirring, 3–4 minutes to release juices. Pour in 1/4 cup white wine (or seafood stock) and scrape any browned bits from the pan. Let simmer 2–3 minutes to reduce slightly.

Season

Stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon fresh thyme leaves, 1/2 teaspoon Worcestershire sauce, 1 tablespoon fresh lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning.

Cook shrimp

Increase heat to medium-high. Add the seasoned shrimp in a single layer and cook 1–2 minutes per side until just opaque and pink (total 3–4 minutes depending on size). Do not overcook. Spoon pan sauce over shrimp as they cook.

Finish topping

Remove skillet from heat and stir in 2 tablespoons chopped fresh parsley and the thinly sliced green onions. If sauce seems thin, simmer 1 minute more to reduce. Taste and correct seasoning with more salt, pepper or lemon if needed.

Divide warm grits among 4 bowls (about 3/4 cup to 1 cup per serving). Spoon generous portions of the tomato-shrimp mixture over the grits.

Garnish each bowl with additional grated cheese if desired, lemon wedges, a sprinkle of chopped parsley and a dash of hot sauce to taste.

Serve immediately while hot.