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Creamy shrimp and Grits in green and blue bowl with blue napkin

Tomatoes, Shrimp and Grits

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 60 Minutes
  • Yield: 2 -3 Servings 1x
  • Category: Main Course
  • Cuisine: American


This cheesy, creamy shrimp and grits recipe, made with a caramelized roasted tomato sauce, is the best shrimp and grits recipe I know of!


Units Scale

Cheesy Rich Grits

4 c chicken broth

1 c grits (quick cooking variety)

1 1/2 T cream cheese or mascarpone

1/41/3 c heavy cream

3 cloves roasted garlic or garlic powder to taste

Salt and pepper

Pinch of sugar

23 T freshly grated parmesan

Roasted Tomatoes and Garlic

1 small container of red baby grape tomatoes

2 T olive oil

2 T balsamic vinegar

Bay leaves

Basil leaves

Fresh ground pepper and salt

8 cloves of unpeeled garlic or shallots (About 1 head)


1 T olive oil

18 large shrimp, peeled and deveined (about 3/4 lb)

1/2 t minced garlic

1/4 dry white wine or vermouth

Roasted Tomatoes and Shallots or Garlic from above recipe

2 T chopped scallions

1 T butter


Roasted Tomatoes and Garlic

Preheat oven to 350. Put tomatoes in foil lined pan and drizzle with olive oil, balsamic vinegar and salt and pepper. Tuck in a few bay leaves and fresh basil leaves if you have them. Roast until caramelized about 30-45 minutes.

Place garlic or shallots in aluminum foil and drizzle with oil. Seal packet and roast in oven with tomatoes.

When tomatoes are roasted and garlic is soft, place tomatoes and 6 peeled garlic cloves into a deep glass bowl or measuring cup. I use an immersion blender to blend them into a coarsely chopped puree. Use reserved garlic cloves to stir into grits.

Cheesy, Creamy Grits

In a 2 qt sauce pan bring stock to boiling. Whisk in grits slowly until soft and creamy. This doesn’t take long. Do not let grits stick to bottom of pan. If you need to you can always add more stock if they get too thick.

Stir in cream cheese or mascarpone, heavy cream, roasted garlic or some garlic powder, pinch of sugar, parmesan and salt and pepper to taste. Add more cream as needed to keep from getting to thick. Consistency should be like thick frosting. Keep warm over low heat while making shrimp.


In large skillet heat the olive oil over medium high heat. Add shrimp and saute for three minutes or until they just turn pink. Do not overcook.

Add garlic and saute for a few seconds more. Add wine or vermouth, roasted tomato mixture and scallions. Cook down until liquid has almost disappeared without overcooking shrimp. Stir in butter.


Different seasonings can be stirred into the shrimp and the grits. Think Cajun or even hot Nashville chicken spice. Totally up to you.

The tomato mixture can be made up to a few days ahead. Just reheat until warm before using.