Shrimp and grits is one of the classic southern dishes that can be made so many different ways that no two recipes are alike. I always try to add some vegetables for good measure, and these cherry tomato shrimp and grits are by far my favorite!
I have also tried shrimp and grits with mushrooms and with red bell pepper. Both were delicious in their own right, but the sweet cherry tomatoes really compliment the sweetness of the shrimp and the sweetness of the corn.
To balance all the sweet, I add some heat. Crushed red pepper flake is a great spice that can be used in so many applications, but you could also use your favorite hot sauce.
To round this dish out, let’s not forget about savory. The Parmesan in the grits turns them into an ooey-gooey comfort food and the lemon finishes the whole thing off with brightness.
Variations to the Cherry Tomato Shrimp and Grits recipe:
- Grits: Keep it classic using white grits, or go new-school with yellow grits or polenta. You could even serve the shrimp mixture over tubed polenta in a pinch!
- Pepper: Go for fresh cracked black pepper for the strongest pepper flavor.
- Stock: I use a homemade shrimp stock in my grits but you could use any other broth/stock as well, or use water and increase the salt accordingly.
- 3 cups shrimp stock
- ¾ cup white grits
- ½ cup shredded parmesan
- ¼ tsp each: salt and black pepper
- 1 TBS butter
- ½ cup diced onion
- 4 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- ½ tsp crushed red pepper flake (or to taste)
- 1 lb shrimp, peeled and deveined
- ½ tsp cajun seasoning
- Lemon wedges, for serving
- Bring stock to a boil. Whisk in grits and cook until tender and thick. Stir in parmesan, salt and pepper.
- In a skillet, saute the onion in butter until translucent. Stir in garlic, cherry tomatoes and crushed red pepper flake. Cook for 10 minutes, or until the cherry tomatoes start to break down.
- Sprinkle shrimp with cajun seasoning. Add to the skillet and cook until pink and opaque.
- Serve the shrimp mixture over the grits with lemon wedges.
Recipe adapted from Eating Well.
This is incredibly delicious! We may actually put grits in to rotation, and the tomato and vegetable sauce is great! Shrimp – what’s not to love! Thank you for this recipe.
I’m so happy you love it, Ellen!