• 30 minutes
  • Serves 4

Nothings screams “Southern food” like a heaping bowl of thick, creamy grits – but for Gulf Coast folks, nothing goes better with creamy grits than perfectly cooked shrimp and a rich tomato-butter sauce. Cook up Chef John Moore’s version of this simple Southern classic at home to enjoy the flavors of those things that simply satisfy.

Shrimp & Grits; Photo Credit Landry’s, Inc.
Photo courtesy of Landry's


  • 16 shrimp, medium-large size
  • 1 1/2 cup grits
  • 3 Tbsp butter
  • 1 cup milk
  • 1 cup heavy cream
  • salt and pepper, to taste
  • 5 roma tomatoes, quartered
  • 3 cloves garlic, sliced
  • 6 oz whole butter
  • 2 Tbsp lemon juice
  • 1 Tbsp Cajun spice
  • black pepper, to taste
  • 4 oz white cheddar, shredded


  1. In a medium saucepan, heat cream, milk, and butter to a simmer and stir in the grits.
  2. Lower heat and continue to cook until thick and creamy. Stir occasionally.
  3. In a separate pan, toast sliced garlic in olive oil until golden brown. Add tomatoes.
  4. Sauté tomatoes until they begin to break down. Add lemon juice and seasonings.
  5. Add shrimp and cook until almost cooked.
  6. Lower heat to low and add butter, stirring constantly as it melts.
  7. Add additional milk to the grits if they are too thick. Spoon onto plates and serve shrimp and the pan sauce over the top. Top with shredded cheese.

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