This colorful take on Shrimp and Grits is full of refreshing flavor from olive oil, red onion, garlic, fresh lemon juice, parsley, baby arugula, Monterey Jack cheese, and crumbled feta cheese.
Heirloom Tomato Shrimp and Grits
Makes 12 servings
- 12 cups water
- 3 cups grits
- ¾ cup unsalted butter
- 2½ tablespoons kosher salt, divided
- 1 tablespoon garlic powder
- 3 cups shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1½ cups diced red onion
- 1½ pounds large fresh shrimp, peeled and deveined (tails left on)
- 3 minced cloves garlic
- ¾ cup fresh lemon juice
- ½ cup chopped fresh parsley
- 1 pint heirloom cherry tomatoes, halved
- Garnish: fresh baby arugula, crumbled feta cheese
- In a medium saucepan, bring 12 cups water to a boil over medium-high heat. Slowly whisk in grits, butter, 1½ tablespoons kosher salt, and garlic powder. Reduce heat to medium-low; cook, stirring occasionally, until thickened, about 20 minutes. Stir in cheese until smooth.
- In a large skillet, heat oil over medium-high heat. Add onion to pan; cook until tender, about 3 minutes. Add shrimp, garlic, lemon juice, and remaining 1 tablespoon salt; cook until shrimp are pink and firm, about 5 minutes. Stir in parsley and tomatoes. Serve shrimp over grits. Garnish with arugula and feta, if desired.
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