Recipe | Classic Shrimp & Grits

This recipe is inspired by former MasterChef contestant, Captain Jamie Hough. Captain Jamie cooks up the best Shrimp & Grits in all of Charleston. Him and I did a cooking demonstration at the Wine under the Oaks festival at Boone Hall in 2022. After watching him finesse Shrimp & Grits, I felt like I had to step up my game. Here’s the result!

Ingredients List

  • 1 cup grits
  • ½ tsp salt
  • ¼ cup grated parmesan
  • 1 stick butter
  • 4 cups vegetable broth
  • ½ white onion, diced
  • 1 bell pepper, diced
  • 2 Tbsp minced garlic
  • 1 cup whole cherry tomatoes
  • 1 tbsp fresh thyme
  • 1 tbsp fresh parsley
  • 2# shrimp*
  • 1 heaping Tbsp tomato paste
  • S&P to taste


  1. In a sauce pot, bring 4 cups of vegetable broth, or preferred broth, to a gentle boil.
  2. Stir in grits while whisking vigorously. Once the grits are smooth and no longer clumping, let simmer until grits thicken.
  3. Turn off heat and add parmesan, ½ stick butter, and salt.
  4. Add 1 Tbsp butter to a separate sauté pan and turn heat to medium high.
  5. Once hot, add onions and stir until translucent. Add peppers & garlic.
  6. Add your herbs & cherry tomatoes until they blister.
  7. Add tomato paste & incorporate**
  8. Add your peeled & deveined shrimp and cook until just firm & pink.
  9. Remove from heat and taste. Add more salt if desired.
  10. Plate your grits in a bowl, top with your shrimp and enjoy!

*Pro Tip: Buy shell-on shrimp and peel them yourself. Then use the shells to create a stock that you can add to the grits.

**Pro Tip: If you’d like to thicken up your “gravy” & add some depth, add some heavy cream at this step.

Recipe courtesy of Charleston Chef Service.

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