2 min Read

Shrimp and Grits with Roasted Tomatoes

bowl of shrimp and grits

Prep time: 10 min | Total time: 55 min

For the grits

1 cup white corn grits, I like Palmetto Farms
4 cups chicken/vegetable stock, or water/milk if you are from the south
1-2 tablespoons kosher salt
A few grounds of fresh black pepper
2 tablespoons of butter
1/4 to 1/2 cup finely grated Manchego or similar cheese smashed
Roasted garlic, from the tomatoes below

For the shrimp

4-6 shrimp per person, size 21-25 or larger, cleaned and butterflied
1 large paper lunch bag
3 tablespoons cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
Salt and pepper to taste
4 tablespoons olive oil

For the tomatoes

6 oz grape or cherry tomatoes
1 head of garlic, cloves separated with outer skin removed
1/4 cup olive oil
Salt and pepper to taste


Preheat oven to 400 degrees.

Get the stock/water to boil, add a generous amount of kosher salt (3 Tbsp). Whisk in the grits and bring back to boil, reduce heat to low and let cook, stirring every 10-15 mins, adding a few tablespoons of liquid only if needed to keep loose.

After the grits have been cooking for 20 minutes, place whole cherry or grape tomatoes in a baking dish with 1/4 cup of olive oil and garlic cloves to one side. Add salt and pepper to taste, bake for 15 mins or so. The garlic should be soft and tomatoes just beginning to collapse.

Put the peeled, deveined and butterflied shrimp into the paper bag with cornstarch and spices, add salt to taste and give a good shake over the sink to avoid mess.

Heat a large cast iron frying pan over high. Add a generous amount of olive oil, once the oil is extremely hot, decrease heat to medium-high and add shrimp. Let cook, undisturbed, for about 2-3 minutes per side.

Remove the tomatoes from the oven. Fish out the garlic cloves and mash with a fork. Remove the grits from the heat, add butter, cheese and the mashed garlic, stir vigorously for about 1 minute. Taste and adjust salt as needed. Add a generous amount of freshly ground pepper.

Ladle grits into shallow bowl, top with roasted tomatoes and juices, then place shrimp on top, sprinkle with fresh chives and serve.

Find more of Pamela’s gluten free recipes at

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