Creamy, comforting and endlessly versatile, grits are the ultimate base for flavour-packed toppings. This recipe pairs them with juicy shrimp and sweet roasted tomatoes for a dish that feels like pure comfort in a bowl.

If you’ve never tried grits, think of them as a warm and creamy cousin to polenta, made from ground corn that’s simmered until smooth. Their mild, buttery flavour makes them the perfect canvas for anything saucy or savoury, soaking up flavours like nobody’s business. Here, they’re topped with tender shrimp and roasted tomatoes, creating a simple yet hearty meal that’s perfect for busy weeknights or weekend comfort cooking.

Ingredients for Shrimp and Grits with Roasted Tomatoes

Prep time: 10 min | Total time: 55 min

For the grits

1 cup white corn grits
4 cups chicken/vegetable stock or water/milk
1-2 tbsp kosher salt
2 tbsp of butter
1/4 to 1/2 cup finely grated Manchego or similar cheese
Roasted garlic, from the tomatoes below
Freshly ground pepper

For the shrimp

4-6 large shrimp per person, cleaned and butterflied
3 tbsp cornstarch
1/4 tsp cayenne pepper
1/2 tsp paprika
Salt and pepper
4 tbsp olive oil

For the tomatoes

6 oz grape or cherry tomatoes
1 head of garlic, peeled, cloves separated
1/4 cup olive oil
Salt and pepper

Chives or parsley for garnish

Directions for Shrimp and Grits with Roasted Tomatoes

  1. Preheat oven to 400°F.
  2. To a medium pot, add stock and bring to a boil; add kosher salt and stir.
  3. Slowly whisk in grits and bring back to boil, then reduce heat to low and let cook, stirring often. Add a few tablespoons of liquid if mixture becomes too thick.
  4. When the grits have been cooking for 20 min, place cherry or grape tomatoes in a baking dish with 1/4 cup of olive oil and garlic cloves. Add salt and pepper, then bake for 15 min. The garlic should soften and tomatoes should begin to collapse.
  5. Meanwhile, place shrimp into a paper bag with cornstarch and spices. Add salt. Give the bag a good shake to coat shrimp. (TIP: Do this over the sink to avoid making a mess!)
  6. Heat a large cast iron frying pan over high. Add a generous amount of olive oil. When the oil is hot, decrease heat to medium-high and add shrimp. Let cook, undisturbed, for about 2-3 min per side, until golden.
  7. Remove tomatoes from the oven. Remove garlic cloves and mash with a fork.
  8. Remove the grits from heat, then add butter, cheese and mashed garlic. Stir vigorously for about 1 min, to combine. Taste and adjust salt as needed. Add a generous amount of freshly ground pepper.
  9. Ladle grits into shallow bowls, top with roasted tomatoes and their juices, then place shrimp on top. Sprinkle with fresh chives and serve.

Find more of Pamela’s gluten free recipes at PamelasGlutenFreeRecipes.com.