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Shrimp and Grits with Tomato 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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Cajun shrimp and grits, dairy free shrimp and grits, shrimp and grits with gravy, shrimp and grits with tomato gravy, shrimp and grits with tomatoes
Servings: 4
Calories: 553kcal
Author: Melissa Belanger

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

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.

Nutrition

Calories: 553kcal | Carbohydrates: 52g | Protein: 53g | Fat: 17g | Trans Fat: 0.05g | Cholesterol: 365mg | Sodium: 1713mg | Fiber: 6g | Sugar: 12g | Vitamin C: 26mg