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Seared shrimp over creamy cheddar grits with a chunky red tomato sauce, black pepper, and tender microgreens in a white bowl

30-Minute Dinners

Smoky Tomato Shrimp & Cheddar Grits

Plump paprika shrimp sit over buttery sharp-cheddar grits with a quick garlicky tomato pan sauce—Southern comfort with enough acidity to stay lively.

Developed for DishGal · Updated 2026-08-28

Prep15 min
Cook30 min
Total45 min
Cost$4.60

Directions

  1. Dry and season the shrimp

    Pat the shrimp very dry. Toss with the smoked paprika, 1/4 teaspoon kosher salt, cayenne if using, and 1 teaspoon olive oil. Leave at room temperature only while the grits start, no longer than 20 minutes.

  2. Start the stone-ground grits

    Bring 3 1/2 cups broth to a boil in a heavy 3-quart saucepan. Whisk in the grits in a thin stream. Reduce the heat to low and cook, partially covered, for 20 to 25 minutes, whisking every 3 to 4 minutes and scraping the corners, until tender and creamy. Add splashes of the remaining 1/2 cup broth if they tighten before becoming tender.

  3. Finish the cheddar grits

    Whisk in the milk and 1 tablespoon butter. Remove from the heat, fold in the cheddar a handful at a time, and season with 1/4 teaspoon salt. Cover to keep warm; loosen with warm broth or milk just before serving because stone-ground grits thicken as they stand.

  4. Sear to safe doneness

    While the grits cook, heat a 12-inch skillet over medium-high until a drop of water sizzles. Add 1 tablespoon olive oil and the shrimp in one uncrowded layer. Sear for 60 to 90 seconds per side, just until opaque and 145°F in the thickest shrimp. Transfer immediately to a clean plate so carryover heat does not make them rubbery.

  5. Build the smoky tomato sauce

    Lower the skillet to medium. Add the remaining 1 tablespoon butter and the garlic; stir for 30 seconds. Add the drained tomatoes, reserved tomato juice, Worcestershire, and remaining 1/4 teaspoon salt. Scrape up the browned paprika bits and simmer for 4 to 5 minutes, until glossy rather than watery.

  6. Return, brighten, and plate

    Return the shrimp and any juices to the sauce for 30 seconds, just to rewarm. Remove from the heat and stir in lemon juice. Spoon the cheddar grits into warm bowls, add the tomato shrimp, and finish with scallions, microgreens if using, black pepper, and lemon wedges.

Why this works

Why it worksWhisking grits into fully boiling broth prevents clumps, while low heat and periodic scraping hydrate the grain without scorching it.
Why it worksSearing the shrimp separately concentrates the smoky seasoning and lets you remove them at 145°F before the tomato sauce reduces.
Why it worksSharp cheddar supplies savory depth, while fire-roasted tomatoes and lemon cut through the richness of the butter, milk, and cheese.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Cast-iron skillet with a finished baked pasta Compare on Amazon12-inch skilletA wide, heat-steady skillet sears the shrimp quickly and reduces the smoky tomato sauce without crowding.See current options → Two digital probe cooking thermometers beside prepared ingredients Compare on AmazonInstant-read thermometerVerify the shrimp reach 145°F before they turn firm and rubbery.See current options → Stainless-steel measuring scoops arranged on a work surface Compare on AmazonStainless measuring scoopsKeep the grits-to-liquid ratio and small seasoning quantities consistent.See current options →

Swaps & notes

Easy swaps

  • Use regular old-fashioned grits and follow their package timing; do not substitute instant grits, which need far less liquid and cook too quickly for this method.
  • For pescatarian cooking, use low-sodium vegetable or seafood broth and replace Worcestershire with a vegetarian Worcestershire sauce.
  • Replace shrimp with 1 lb dry-packed sea scallops; sear in two batches and cook to 145°F without simmering them in the sauce.

Cook notes

  • The full recipe takes about 45 minutes: 15 minutes prep and 30 minutes cooking. Stone-ground grits vary, so use texture—not only the clock—as the endpoint.
  • Finely grated cheese melts smoothly. Pre-shredded cheese often contains anti-caking starch that can make the grits slightly grainy.
  • The calorie and cost estimates include the optional greens but not toast or other side dishes.

Storage

Refrigerate the shrimp sauce and grits in separate shallow airtight containers for up to 3 days. Reheat grits over low heat with 2 to 4 tablespoons broth or milk per serving, stirring until steaming. Reheat the shrimp sauce gently to 165°F only once; hard boiling will toughen the shrimp. Freezing is not recommended.

Questions

Why are my grits lumpy?

The grits were likely added too quickly or not whisked during the first minute. Bring the liquid to a full boil, rain in the grits slowly while whisking, then whisk firmly; small lumps can usually be pressed against the pan and dispersed.

Can I use frozen shrimp?

Yes. Thaw them overnight in the refrigerator or under cold running water, then drain and pat completely dry. Wet shrimp steam, dilute the paprika seasoning, and leave the pan sauce thin.

How can I make the dish less rich?

Use 2% milk, reduce cheddar to 3 ounces, and omit the finishing butter in the grits. Keep the lemon and tomatoes at full strength so the bowl remains balanced.

Smoky Tomato Shrimp & Cheddar Grits
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1. Dry and season the shrimpPat the shrimp very dry. Toss with the smoked paprika, 1/4 teaspoon kosher salt, cayenne if using, and 1 teaspoon olive oil. Leave at room temperature only while the grits start, no longer than 20 minutes.
2. Start the stone-ground gritsBring 3 1/2 cups broth to a boil in a heavy 3-quart saucepan. Whisk in the grits in a thin stream. Reduce the heat to low and cook, partially covered, for 20 to 25 minutes, whisking every 3 to 4 minutes and scraping the corners, until tender and creamy. Add splashes of the remaining 1/2 cup broth if they tighten before becoming tender.
3. Finish the cheddar gritsWhisk in the milk and 1 tablespoon butter. Remove from the heat, fold in the cheddar a handful at a time, and season with 1/4 teaspoon salt. Cover to keep warm; loosen with warm broth or milk just before serving because stone-ground grits thicken as they stand.
4. Sear to safe donenessWhile the grits cook, heat a 12-inch skillet over medium-high until a drop of water sizzles. Add 1 tablespoon olive oil and the shrimp in one uncrowded layer. Sear for 60 to 90 seconds per side, just until opaque and 145°F in the thickest shrimp. Transfer immediately to a clean plate so carryover heat does not make them rubbery.
5. Build the smoky tomato sauceLower the skillet to medium. Add the remaining 1 tablespoon butter and the garlic; stir for 30 seconds. Add the drained tomatoes, reserved tomato juice, Worcestershire, and remaining 1/4 teaspoon salt. Scrape up the browned paprika bits and simmer for 4 to 5 minutes, until glossy rather than watery.
6. Return, brighten, and plateReturn the shrimp and any juices to the sauce for 30 seconds, just to rewarm. Remove from the heat and stir in lemon juice. Spoon the cheddar grits into warm bowls, add the tomato shrimp, and finish with scallions, microgreens if using, black pepper, and lemon wedges.