Shrimp and Grits

Shrimp and Grits

Daria Souvorova

30 minutes
serves: 10-12


It was daylight savings time this Sunday… so I woke up late…with the realization that I was invited to a potluck brunch in a half an hour’s time. I rummaged through my pantry, fridge, and freezer, and found a half a can of crushed tomatoes, a couple of old leeks, a giant hunk of Parmesan, some grits left over from my Polenta obsession, and a pound of shrimp in the freezer.

That is how this dish came together. I was inspired by Cajun and Southern flavors for this traditionally Southern dish, so I made a roux of onions and tomatoes, but since I had no bell peppers and celery, I added leeks to add some substance to the dish. The sauce turned out very velvety and delicious and came to life with the addition of a bit of crushed red pepper.


I am not a huge fan of cheddar, and don’t keep it in the house, so instead of cheddary grits, I cooked the grits with milk in addition to water and folded in Parmesan cheese for a European flair.

The dish came out delicious and the entire giant vat that I brought was nearly gobbled up within the hour.

I am really proud of this quirky last minute dish, and will definitely be serving it again since I still have shrimp in the freezer!


I served the dish in my new signature handmade blue and gold porcelain bowl, made with 22 karat gold! They are for sale, along with our cookbook at our Etsy Shop!

Check out our Esty Shop today!


        • grits:
        • 3 cups milk
        • 4 cups water
        • 1 1/2 cups grits
        • 4 tablespoons unsalted butter
        • 1 cup or so fresh grated Parmesan
        • salt and pepper
        • for the shrimp:
        • 4 tablespoons unsalted butter
        • 1 onion, diced
        • 2-3 leeks, white parts sliced
        • 4 cloves garlic, sliced
        • 14 ounces plum or crushed tomatoes
        • pinch of crushed red pepper, to taste
        • 1 teaspoon oregano
        • 1 cup fish stock
        • 1 teaspoon flour
        • 1 1/2 pounds large shrimp, cleaned, peeled, and de-veined
        • 1/2 teaspoon Worchestershire sauce
        • salt and pepper
        • a handful of parsley, chopped


        1. Boil the water with milk, be careful that it does not boil over as milk likes to do when unattended.
          Turn heat to low, stir in grits, and cook an additional 10 minutes, stirring occasionally, until the liquid is absorbed.
          Stir in the remaining ingredients, season to taste and set aside, covered, in a warm place
        2. Meanwhile, cook garlic, onion, and leeks in butter for about 5 minutes until softened and slightly translucent.
          Add the tomatoes, crushed red pepper, and oregano and cook 3 minutes longer.
          Add the stock and sprinkle in the flour. Mix thoroughly to avoid clumps of flour. Simmer until a bit thickened, another 2-3 minutes or so.
          Add the shrimp and cook until pink. The large ones should take 3-5 minutes.Add Worchestershire and season with salt and pepper to taste.
        3. Serve the grits with the shrimp and sauce on top. Garnish with parsley.
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