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Summer Shrimp and Grits - Farm fresh tomatoes turn this Southern classic into a tasty, fast and summery weeknight dinner.

Summer Shrimp and Grits

Chef Shelley
To make this even quicker, use instant grits and precooked shrimp.
Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins


  • 2 tablespoons butter
  • 3 cups water
  • 1 cup cornmeal grits or polenta
  • 2 tablespoons butter
  • 1 pound 51-60 count peeled and deveined shrimp
  • 1 cup diced tomato about 1 medium/large tomato
  • 2 green onions thinly sliced (or chives)
  • 1 lemon juiced


  • Bring water and butter to boil in a medium sauce. Slowly add grits, stirring constantly. Reduce heat to medium low and cook for 20 minutes, stirring frequently.
  • In a 12” skillet, melt 2 tablespoons butter over medium high heat. Add shrimp and cook until pink on one side, about two minutes. Turn shrimp and cook until pink throughout about two more minutes.
  • Stir tomatoes, green onion and lemon juice into shrimp and heat through. Serve over grits.


This dish has bright lemon and rich butter scampi flavors, so pair a good Italian pinot grigio with it.
Since you’ll already have two burners going on the stove, line a broiler pan with foil, toss asparagus with oil, salt and pepper and broil for 4-5 minutes, flipping once.