Heirloom Grits with Smoked Shrimp and Tomato Jam

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Creamy stone-ground grits infused with local heirloom corn, topped with succulent smoked shrimp and a smoky tomato jam. This Southern-inspired seafood recipe, ready in about 40 minutes, pairs Stone-ground grits, Water, Smoked shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Stone-ground grits
• 3 cups Water
• 6 oz Smoked shrimp
• 1/4 cup Smoked tomato jam
• 2 tbsp Unsalted butter
• 2 tbsp Fresh chives
• 1/4 tsp Black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring 3 cups water to a rolling boil in a saucepan, whisk in 1 cup stone-ground grits, reduce heat to low, and cook for 20 minutes, stirring every 5 minutes until thickened and creamy.
2. Step 2: While grits cook, melt 2 tbsp unsalted butter in a skillet over medium heat, add 6 oz smoked shrimp, and cook for 3 minutes until heated through, stirring occasionally.
3. Step 3: Stir 1/4 cup smoked tomato jam into the cooked grits, then season with 1/4 tsp black pepper, mixing until fully incorporated.
4. Step 4: Divide grits into bowls, top with smoked shrimp and 2 tbsp fresh chives, and serve immediately while hot.