Spiced Southern Bistro Shrimp and Grits

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Creamy stone-ground grits topped with spiced sautéed shrimp and a smoky tomato gravy for a soulful Southern-inspired meal. This Southern American-inspired seafood recipe, ready in about 40 minutes, pairs stone-ground grits, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, 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
• 4 cups water
• 2 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, shredded
• 12 pieces large shrimp, peeled and deveined
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• 1/2 cup yellow onion, finely diced
• 1 cup canned diced tomatoes
• 1 tsp worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green onions, chopped

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Instructions

1. Step 1: Bring 4 cups water to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, cover and cook for 20-25 minutes, stirring occasionally until thick and creamy.
2. Step 2: Stir 2 tbsp unsalted butter and 1/2 cup shredded sharp cheddar cheese into the cooked grits until melted and smooth. Keep warm.
3. Step 3: Meanwhile, toss 12 peeled and deveined large shrimp with 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup finely diced yellow onion and sauté for 3-4 minutes until translucent.
5. Step 5: Add the seasoned shrimp to the skillet and cook for 2 minutes per side until pink and opaque, then remove shrimp and set aside.
6. Step 6: To the same skillet, add 1 cup canned diced tomatoes and 1 tsp Worcestershire sauce. Simmer for 5 minutes until flavors meld and sauce thickens slightly.
7. Step 7: Return shrimp to the skillet and toss to coat in the tomato gravy.
8. Step 8: Spoon the cheesy grits onto plates, top with the shrimp and tomato gravy, and garnish with 2 tbsp chopped green onions. Serve hot.