Recipes > Breakfast

Low Country Shrimp and Grits With Stewed Tomatoes

Prep Time

15 minutes

Cook Time

75 minutes

Servings

4-6 people

This is down-home Southern comfort food that is perfect for brunch or dinner. Vera Stewart of The VeryVera Show and 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

Ingredients

  • 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

Directions

  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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