Recipes > Breakfast

Low Country Shrimp and Grits With Stewed Tomatoes

Prep Time

15 minutes

Cook Time

75 minutes


4-6 people

This is down-home Southern comfort food that is perfect for brunch or dinner. Vera Stewart of The VeryVera Show and James Beard Award-winning Chef Virginia Willis whipped up this amazing recipe and you will want to try it!

Low Country Shrimp and Grits With Stewed Tomatoes

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Kitchen Tip : Low Country Shrimp and Grits with Stewed Tomatoes


  • 2 Cups 2% Milk

  • 2 Cups Water

  • 1 Cup Stone-ground Grits

  • 1 Tablespoon Olive Oil

  • 1 Medium Onion, Coarsely Chopped

  • 3 Cloves Garlic, Finely Chopped

  • 1 Can (28 Ounces) Low-sodium Whole Tomatoes, Coarsely Chopped, Juice

  • 2 Bay Leaves

  • 1 Teaspoon Tony’s Original Creole Seasoning

  • 24 Large Fresh Shrimp, Peeled and Deveined (Tails Left On)

  • 2 Tablespoons Fresh Parsley, Chopped, Plus More for Garnish

  • 2 Tablespoons Parmigiano-Reggiano, Freshly Grated, Plus More for Garnish

  • 1 Tablespoon Unsalted Butter, Optional

  • Clear


  1. In a medium saucepan, bring milk and water to a gentle boil.
  2. Whisk in the grits. Reduce the heat to a simmer and cook, stirring often with a wooden spoon, until the mixture is smooth and thick and falls easily from the spoon (45-60 minutes).
  3. Towards the end of the cooking time for the grits, in a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft and translucent (2-3 minutes).
  4. Add garlic and cook until fragrant (45-60 seconds).
  5. Stir in the tomatoes with their juice and the bay leaves.
  6. Season with Tony’s Original Creole Seasoning. Reduce the heat and simmer until the mixture is slightly thickened (5-10 minutes).
  7. Increase the heat under the tomatoes to medium-high and add the shrimp. Cook until the shrimp are pink and firm (an additional 3-5 minutes).
  8. Remove the skillet from the heat and stir in the parsley. When the grits have thickened, stir in the cheese and butter.
  9. To serve, place a heaping spoonful of grits on each plate. Top with the shrimp and tomato gravy. Garnish with additional Parigiano-Reggiano and chopped parsley. Serve immediately.

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