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A white bowl filled with Tennessee shrimp and grits, topped with a sprig of parsley.
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5 from 1 vote

Tennessee Shrimp and Grits

This Tennessee shrimp and grits, made with tomatoes, thyme, and a splash of Worcestershire sauce, is an unexpected but beloved local variation on the Southern classic.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Mains
Cuisine: Southern
Servings: 4 servings
Calories: 729

Ingredients

For the grits

  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup regular grits
  • 6 ounces sharp Cheddar cheese, grated
  • 3 tablespoons butter

For the shrimp

  • 1 pound fresh medium shrimp
  • 2 cups water
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 1/2 3 oz green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 cup diced ripe fresh tomatoes
  • 1/2 teaspoon dried thyme, crumbled
  • 1 tablespoon all-purpose flour
  • 1 tablespoon store-bought or homemade tomato paste
  • 1/2 cup heavy cream
  • 2 teaspoons Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • Store-bought or homemade Tabasco sauce, to taste
  • 2 tablespoons chopped flat-leaf parsley leaves
US - Metric

Instructions

Make the grits

  • Combine the water and salt in a heavy saucepan and bring to a boil. Gradually add the grits, stirring, reduce the heat to low, cover, and cook till the liquid has been absorbed, 15 to 20 minutes, stirring occasionally. Remove the pan from the heat, add the cheese and butter, and stir until melted. Keep warm.

Make the shrimp

  • Meanwhile, peel and devein the shrimp, combine the shells and water in a saucepan, and reserve the shrimp. Bring the water to a boil, reduce the heat slightly, and cook till the liquid is reduced by half, 15 to 20 minutes. Strain the shrimp stock into a bowl.
  • In a large skillet, melt the butter over medium heat, add the onion, bell pepper, and garlic and cook, stirring, till softened, 5 to 7 minutes. Add the tomatoes and thyme and cook about 3 minutes longer. Sprinkle the flour over the top and stir well. Add the reserved shrimp and cook, stirring, till they turn pink, about 2 minutes.
  • Add 1/2 cup of the shrimp stock to the skillet and cook for 3 minutes. Add the tomato paste and stir well. Add the cream, Worcestershire, salt and pepper, Tabasco, and, if necessary, a little more stock to make a sauce that easily coats the shrimp. Keep it on the heat until it's completely warmed through.
  • To serve, spoon a mound of grits in the center of each serving plate, spoon the shrimp on top, and sprinkle with the parsley.

Nutrition

Serving: 1portion | Calories: 729kcal | Carbohydrates: 41g | Protein: 38g | Fat: 46g | Saturated Fat: 28g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 311mg | Sodium: 818mg | Fiber: 2g | Sugar: 5g