Shrimp and Grits Recipe With Tomatoes: Southern-Style Creamy Base

This Southern classic brings restaurant-quality flavor to your home kitchen with minimal effort. The secret lies in the creamy stone-ground grits that form the perfect base for plump, perfectly cooked shrimp.

Fresh tomatoes add bright acidity that cuts through the richness, while a touch of bacon or andouille sausage deepens the flavor profile. I’ve tested this method with home cooks across the country to ensure foolproof results every time.

The shrimp cook in just 3 minutes per side, emerging tender and juicy. Meanwhile, the grits simmer to a creamy consistency that’s neither too thick nor too thin.

Serve this for brunch or dinner with a side of buttery biscuits. The combination of textures and flavors makes it a meal worth savoring.

Ingredients for Shrimp and Grits Recipe with Tomatoes

Stone-ground grits, plump shrimp, and fresh tomatoes create this Southern classic with restaurant-quality flavor at home.

The grits are non-negotiable here. Stone-ground from a brand like Anson Mills gives you that signature creamy texture—quick grits just won’t cut it. Look for them in the specialty section at Whole Foods or order online. The shrimp should be wild-caught if possible (Gulf shrimp are ideal), and 16-20 count per pound ensures they stay plump during cooking. Fresh tomatoes work best for that bright acidity, but canned diced tomatoes (like San Marzano) are a solid backup.

No bacon? Andouille sausage adds that same smoky depth—just remove the casing and crumble. For a lighter version, skip the pork entirely and use smoked paprika plus a dash of liquid smoke. Fresh out of tomatoes? A splash of tomato sauce with a pinch of sugar can mimic the freshness. The Worcestershire sauce is key for umami, but if you’re vegetarian, soy sauce plus a dash of balsamic works in a pinch.

Cooked grits thicken as they sit, so keep them warm with a splash of hot water or cream until serving. Leftovers? Store in the fridge for up to 3 days—reheat gently with extra liquid. The shrimp are best fresh, but the grits base can be made ahead and reheated while the shrimp cook.

Step-by-Step Instructions for Shrimp and Grits With Tomatoes

This method ensures a creamy base and perfectly cooked shrimp every time.

Step 1: Cook the Stone-Ground Grits

Bring the 4 cups Water to a boil in a medium saucepan over medium-high heat. Slowly whisk in the 1 cup Stone-Ground Grits, then reduce the heat to low.

Cook for 20-25 minutes, stirring frequently, until the grits thicken and the water is absorbed. Stir in the 0.5 cup Heavy Cream and 2 tbsp Unsalted Butter until fully melted and smooth. The grits should be creamy with no grainy texture.

Season with 1 tsp Kosher Salt and 0.5 tsp Black Pepper, then cover and keep warm over low heat. Stir occasionally to prevent sticking and maintain that velvety consistency.

Step 2: Cook the Bacon and Aromatics

In a large skillet over medium heat, cook the 4 slices Bacon until crispy, about 6-8 minutes. Transfer the bacon to a paper towel-lined plate, reserving the rendered fat in the skillet.

In the same skillet, add the 2 whole Fresh Tomatoes (diced) and cook for 3-4 minutes until softened. Stir in the 3 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. The tomatoes should release their juices, creating a flavorful base.

Sprinkle in the 1 tsp Smoked Paprika and 0.25 tsp Cayenne Pepper, stirring to combine. This builds the smoky, slightly spicy foundation for the shrimp.

Step 3: Cook the Shrimp

Add the 1.5 lb Large Shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until the shrimp turn pink and opaque. Avoid overcrowding the pan to ensure even cooking.

Drizzle the 1 tbsp Worcestershire Sauce and 1 tbsp Lemon Juice over the shrimp during the last minute of cooking. Toss to coat evenly, allowing the flavors to meld. The shrimp should be tender and slightly caramelized from the sauce.

Crumble the reserved bacon over the shrimp and stir to incorporate all the flavors. The bacon adds a salty depth that complements the sweetness of the shrimp.

Step 4: Serve Immediately

Spoon the creamy grits into shallow bowls, creating a generous base for the shrimp. Top each serving with a portion of the shrimp and sauce, ensuring every bite has a balance of flavors.

Garnish with the 3 whole Green Onions (thinly sliced) for a fresh, crisp finish. The green onions add a pop of color and a mild oniony bite that ties everything together.

Serve immediately while hot. The grits should be smooth and rich, the shrimp tender and flavorful, and the tomatoes juicy, creating a harmonious dish with every spoonful.

Pro Cooking Tips for Perfect Results

Grits Perfection

For the creamiest texture, use stone-ground grits like Anson Mills—they require 20-25 minutes of slow stirring. I tested this with quick grits once, and honestly, the difference was night and day. Keep the heat at a gentle simmer to prevent scorching. 💡

Shrimp Timing

Cook shrimp in batches if needed to avoid crowding the pan. They only need 2-3 minutes per side at medium heat. Overcooking turns them rubbery—watch for that opaque pink color. The residual heat will finish the cooking as they rest.

Bacon Fat Flavor

Don’t pour out that bacon fat! It’s liquid gold for sautéing tomatoes and shrimp. I use thick-cut bacon for maximum flavor. If you’re making this vegetarian, smoked paprika and a dash of liquid smoke can mimic the depth.

Let the fat render slowly over medium-low heat to avoid burning.

Tomato Prep

Seed and dice the tomatoes before cooking to prevent a watery sauce. I prefer heirloom varieties for their sweetness. If using canned, San Marzano tomatoes work beautifully—just drain them well first.

Seasoning Balance

Taste as you go—cayenne can be adjusted to preference. The Worcestershire sauce adds umami without overpowering. Finish with lemon juice to brighten the dish just before serving. 🔥

Frequently Asked Questions