Shrimp and Grits with Gravy
Even without cream or cheese, these shrimp and grits with tomato gravy will satisfy everyone at your table. The recipe features delicious pan seared shrimp topped with a flavorful, Cajun-inspired tomato gravy served over a bed of creamy, dairy free grits.
What I love about this shrimp and grits recipe
On one of our summer date nights, I had a really awesome shrimp and grits at a local restaurant. I’m talking so good that I was raving about them for days to anyone who would listen.
Obviously, the grits I had at the restaurant were cheesy, so I thought it would be fun to recreate the recipe at home so we could all enjoy them. Thankfully, it only took two tries to nail it, and we’ve been making them ever since.
While I’m clearly not from the South, so I can’t say that this is an authentic shrimp and grits recipe, I will say this is recipe is so good I’m sure it will please even the pickiest palates.
Here’s what you’ll need to make them
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How to make grits
In a large saucepan, combine 4 1/2 cups water with 1 cup regular grits (we used Quaker old fashioned grits). Add a bay leave a bring to a slow boil over medium high. Reduce the heat and let the grits simmer for about 15 minutes. Stir frequently to prevent them from clumping.
When they’ve mostly absorbed the liquid, stir in 1 stick of vegan butter. Stir until combined and the grits have reached a thick consistency. Remove bay leaf before serving.
I like to make my grits before making the shrimp, but after making sure everything is completely prepped and ready to go. Once the grits are mostly cooked (usually just after I put the butter in), I put a lid on the saucepan and that usually keeps enough heat in until I’m ready to serve.
How to make shrimp and grits with tomato gravy
Brine the shrimp. Put your shrimp in a bowl with cold water – just enough to cover them. Then, add 1 teaspoon baking powder and 2 teaspoons of coarse salt. Stir and let them rest for about 30 minutes.
This step is optional if you’re short on time, but it makes a huge difference in the texture of your shrimp. When your shrimp have brined, drain them and pat dry with a paper towel to remove any excess moisture. Then, lightly season them with salt & pepper.
Sear the shrimp. While the grits are cooking, heat a large non-stick skillet to high. Working in batches, sear the shrimp until they’re golden pink, turning once. Transfer cooked shrimp to a plate and continue until all the shrimp are cooked.
Make the gravy. Reduce high to medium and add olive oil. Add the garlic and sauté until fragrant, about 30 seconds.
Add the remaining ingredients and bring to a simmer. Return the shrimp to the pan until ready to serve.
FAQs and tips for making the best shrimp and grits with tomato gravy
Yes they can, make sure you reheat them slowly to avoid drying them out. Try adding a splash of water or dairy free milk.
Make sure you cook them slow and on a medium heat. You can cook them a little longer if they haven’t thickened up, but remember you do not want to over cook them! You can strain them after cooking if they are still a bit runny.
They are very similar, both made from ground corn. The only difference is the type of corn. Polenta is made with yellow corn, while grits are made from white corn.
Other scrumptious shrimp recipe you will love
- Moroccan sweet and spicy shrimp
- Chinese shrimp and broccoli
- Shrimp fettuccine in white wine sauce
- Easy peel and eat shrimp
Delicious desserts to finish the meal
Ingredients
- 2 pounds peeled (deveined shrimp (16-20 count))
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 4 tablespoons olive oil (divided)
- 4 garlic cloves (minced)
- 1 15- ounce can petite diced tomatoes
- 1 15- ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cajun seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 sprig fresh oregano &/or thyme
- 1 cup grits
- 4 1/2 cups water
- 1 bay leaf
- 1/2 teaspoon coarse salt
- 1 stick vegan butter (8 tablespoons)
Instructions
For the shrimp:
- In a large bowl, cover the shrimp with cold water and stir in salt & baking soda. Let the shrimp brine for about 30 minutes. Then, drain and pat dry with paper towels. Lightly season the shrimp with salt & pepper.
- Working in batches, sear the shrimp in a large non-skillet over high heat, turning once, until the shrimp have turned pink and are completely opaque. Transfer to a plate and set aside.
- Reduce the heat to medium-high and add olive oil. When the oil is hot, sauté the garlic until fragrant, about 30 seconds.
- Add the remaining ingredients and stir to combine. Bring to a simmer and return the shrimp to the pan with any accumulated juices.
- Reduce heat until ready to serve.
For the grits:
- Combine the grits and with water in a large saucepan. Add the bay leaf and salt, and bring the pot to a boil. Reduce heat and let the grits simmer for about 15 minutes. Stir frequently to prevent the grits from sticking.
- Add the vegan butter and allow it to melt. Stir and continue to cook, until they reach a thick consistency.
- Remove bay leaf before serving.
