Creamy Southern Shrimp and Grits with Tomatoes and Tomato Gravy
In this shrimp and grits recipe, lightly breaded shrimp and meaty bacon pieces top rich, creamy grits and a smoky Southern tomato bacon gravy. The whole dish is punctuated with bursts of juicy flavor from blistered grape tomatoes. Perfect for a weeknight dinner or your next Sunday brunch!
1cupgritsQuaker old-fashioned, or another non-instant non-stone-ground kind
1.5cupswater
1.5cupsmilk
4tbspbutter
1/2cupheavy creamdivided
For the smoky tomato bacon gravy
4slicesthick-cut baconsmoked, if possible
1/4cupflour
1cupchicken broth
1 1/2cupstomato juiceor two 5.5-oz cans
1 1/2tspsmoked paprika
Salt and pepperto taste
For the blistered grape tomatoes
1tbspolive oil
1pintgrape tomatoes
Instructions
Make the grits
Bring water, milk, butter, and 1/4 cup of heavy cream to a boil.
Reduce to a simmer and add grits. Simmer over medium low heat for about 20 minutes or until liquid is absorbed and grits are very thick. Grits should pull away from the side of the pot when you stir it. If grits get too thick, add a little milk or water and stir to combine.
Stir in the remaining 1/4 cup of cream until fully incorporated. Remove from heat.
Make the smoky tomato-bacon gravy
While waiting for the liquid for the grits to boil, get started on the gravy.
Cut bacon into half-inch pieces with kitchen scissors and add to a cold pan. Heat the pan to medium heat and cook bacon, stirring frequently, until bacon is crisp and fat is rendered. Remove bacon to a paper-towel-lined plate and leave the grease in the pan.
Add flour to the pan with the bacon grease and cook over medium heat, stirring constantly, for several minutes to create a roux. Scrape up any bits of bacon that may have stuck to the bottom of the pan.
Whisk in chicken broth and tomato juice, stirring constantly until fully incorporated. Stir in smoked paprika and simmer until thickened.
Blister the tomatoes
Preheat a medium skillet over medium high heat. When hot, add olive oil and heat until thin and shimmering.
Add grape tomatoes and cook for about 5 minutes, shaking pan frequently, until skins burst and tomatoes have nice blackened charred bits on them.
Set them aside in a bowl and reuse the pan for the shrimp.
Cook the shrimp
Mix flour, salt, pepper, and paprika and add to a zip top bag.
Pat shrimp dry with paper towels and add them to the bag with the flour. Zip the top and shake to thoroughly coat the shrimp.
In the same pan you used for the tomatoes, melt butter over medium to medium-high heat. Arrange breaded shrimp in the pan in a single layer.
Cook shrimp for about 2-3 minutes per side, flipping carefully with tongs. Shrimp should be golden brown on each side.
Assemble the dish
Divide grits into two bowls or shallow pasta/soup dishes. Spoon gravy over top. Add on tomatoes, shrimp, and bacon pieces.