Smoky Shrimp and Stone-Ground Grits

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Plump shrimp simmered in a smoky tomato sauce over creamy stone-ground grits. This southern-inspired one pot (gluten-free) ready in about 40 minutes pairs shrimp, stone-ground grits, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 lb shrimp
• 1 cup stone-ground grits
• 2 cups chicken broth
• 1 tomato
• 1 tsp smoked paprika
• 2 cloves garlic
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chives

Instructions

1. Step 1: Peel and devein 1 lb shrimp, then pat dry. Dice 1 tomato. Mince 2 garlic cloves.
2. Step 2: In a saucepan over medium heat, whisk 1 cup stone-ground grits with 2 cups chicken broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add shrimp and cook for 2 minutes per side until pink. Remove and set aside.
4. Step 4: In the same skillet, add 1 tsp smoked paprika, 2 minced garlic cloves, and 1/2 cup diced tomato. Sauté for 3 minutes until tomatoes break down.
5. Step 5: Stir 1/2 tsp salt and 1/4 tsp black pepper into the tomato mixture, then return shrimp to the skillet. Simmer for 2 minutes until shrimp are heated through.
6. Step 6: Serve shrimp and sauce over 1 cup cooked stone-ground grits, garnished with 2 tbsp chopped chives.