Why you’ll love 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.
→ If you like this recipe, you should try these: Moroccan sweet and spicy shrimp / peel and eat shrimp / spicy lemon garlic shrimp
Ingredient notes:
- Shrimp – Tail-on or tail-off is up to you. I prefer tail off for easier eating, but tails make a prettier presentation. Either way, make sure your shrimp are peeled and deveined.
- Worcestershire sauce – Not all brands are gluten free, so make sure yours is gluten free if that’s something you need!
- Grits – We used quick cooking grits for this recipe.
- Tomatoes – I like to use a combination of diced and crushed tomatoes to create a chunky tomato sauce. You can adjust this to your liking, but make you use unseasoned tomatoes (no tomato sauce please!).
- Dairy free butter – We normally use Earth Balance plant butter sticks. Since you’re just adding this for flavor at the end, you can use butter sticks or dairy free margarine – really whatever you have.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently asked questions
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.
Shrimp and Grits with Tomato Gravy
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
For the grits:
- 1 cup grits
- 4 1/2 cups water
- 1 bay leaf
- 1/2 teaspoon coarse salt
- 1 stick vegan butter, 8 tablespoons
Instructions
- Make 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.
- 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. When the oil is hot, sauté the garlic until fragrant, about 30 seconds.Add the remaining ingredients and bring to a simmer. Return the shrimp to the pan with any accumulated juices. Reduce heat and simmer until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
The amounts of salt and baking soda in the text do not match those listed in the recipe. Also, “1 teaspoon of Cajun” (what)?
It will be a cajun seasoning, whatever blend you choose. As for the salt and baking soda, they appear to be the appropriate amounts for the recipe. Is it possible that you are questioning “Lightly season the shrimp with salt and pepper?” There is no amount listed because that should be to taste and will very likely be just a pinch or so.
I made this last night. I didn’t have the different types of tomatoes, I only had diced tomatoes with Italian seasoning. I used a homemade Cajun seasoning recipe.
The grits were top notch! I loved them.
The sauce seemed very tomatoey in flavor with not much depth. After dinner I tweaked the leftover sauce and added more to it. I added cayenne, a bit of brown sugar, and some coconut cream. Sampling it last night, it seemed to add a bit more of the depth of flavor I was looking for.
Another thought that I’d had was adding some kielbasa sausage to the sauce. I’m from the south and love to sample different shrimp and grits at local restaurants and often they have some sort of sausage in them.
Thanks for putting together a recipe for shrimp and grits that is dairy free! I appreciate the leg work you put into it