Becci Tomasek

Grilled Shrimp and Cheddar Grits with Heirloom Tomatoes

Becci Tomasek
Grilled Shrimp and Cheddar Grits with Heirloom Tomatoes

Grilled Shrimp with Cheddar Grits and Heirloom Tomatoes

  • 16-24 large Shrimp
  • Extra virgin Olive Oil (EVOO)
  • 1 tbsp Old Bay Seasoning
  • Instant Grits
  • 1 cup extra sharp Cheddar Cheese grated
  • ¼ cup Parmesean  Reggiano Cheese
  • 2 medium or 3 small Heirloom tomatoes ( different colors)
  • Dash of Worcestershire sauce (or to taste)
  • Salt
  • Pepper
  • Chicken Stock
  • 1 garlic clove
  • 3 green onion stalks very thinly sliced
  • Sriracha Sauce


I usually plan for 4-6 Shrimp per person as these are large, and this can be a filling entrée. If preparing it in the spring or summer, I tend to use less and lighten up the portion. But depending on the size of shrimp you want to use you can decide quantities for your guests.


Peel, de-vein and clean each shrimp, then lay them out on a paper towel and pat dry. Skewer the shrimp, running the skewer twice through the shrimp to fully secure. Spray or drizzle lightly with EVOO and sprinkle lightly with Old bay seasoning, or Tony Cacheres (a Cajun style seasoning) Set aside and heat Grill to Medium.


In a medium sauce pan warm a teaspoon of EVOO and saute minced garlic clove for 1-2 min. In the same saucepan prepare Instant grits following directions on the box, substituting the water for chicken stock stirring it all into the warm garlic. As the grits start to thicken, turn your heat down to low and add your cheeses, Worchestershire sauce, salt and pepper (to taste)and stir to combine. Turn off heat and cover.


Meantime, Grill your shrimp till cooked through and opaque. About 1 1/2 -2 min each side (depending of size of shrimp)


Divide cooked grits amongst 4 Large bowls and arrange the Shrimp piled up high on top the grits, sprinkle each bowl with chopped heirloom tomatoes, slivered Green onions and a swirl of Sriracha. The rainbow of colors and flavors are Numptious!