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Garlic Basil Shrimp and Grits

Garlic Basil Shrimp and Grits with Cherry Tomato Sauce

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Shrimp and grits is an irresistible Southern comfort dish. In this repeat recipe, we’re giving the classic an Italian spin with fresh basil, Parmesan, and a garlicky cherry tomato sauce. The grits get even more decadent with luscious mascarpone cheese that’s swirled in at the end. Is shrimp-tastic a word?

  • Stovetop Only
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 780
  • Protein 38g
  • Total Carb 60g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grated Parmesan cheese
    • 3 ounces
    • grated Parmesan cheese
  • cherry tomatoes
    • 1 pint
    • cherry tomatoes
  • mascarpone cheese
    • 4 ounces
    • mascarpone cheese
  • garlic
    • 2 cloves
    • garlic
  • white wine
    • 1/4 cup
    • white wine
  • basil
    • 1/4 ounce
    • basil
  • shrimp
    • 10 ounces
    • shrimp
  • quick-cooking grits
    • 1 cup
    • quick-cooking grits
  • unsalted butter
    • 3 packets
    • unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • 6" small pot with lid

Allergens

Crustacean Shellfish, Milk

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Cut butter into small cubes, place on a plate, and refrigerate until Step 6. Rinse cherry tomatoes and halve. Rinse basil and roughly chop or tear leaves, discarding stems. Mince garlic.

  2. Sear shrimp

    Sear shrimp

    Pat shrimp dry with paper towel and season all over with ¼ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add shrimp and cook until just pink, 1-2 minutes per side (the shrimp will finish cooking in the sauce). Using a slotted spoon, transfer shrimp to a plate, then wipe pan clean for the next step.

  3. Cook cherry tomato sauce

    Cook cherry tomato sauce

    Heat 1 tablespoon olive oil in pan from shrimp over medium heat. When oil is shimmering, add tomatoes and garlic and cook, pressing tomatoes to release their juices, until softened, 4-6 minutes. Add white wine and simmer until liquid is slightly reduced, 2-3 minutes more. Season with ¼ teaspoon salt and pepper as desired. 

  4. Cook grits

    Cook grits

    While sauce cooks, in a small pot, bring 4 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in grits and ½ teaspoon salt until smooth. Reduce heat to medium low and cover pot. Cook grits, whisking occasionally, until thickened, 5-7 minutes. Remove pot from heat and set aside, still covered, until Step 6. 

  5. Finish garlic basil shrimp

    Finish garlic basil shrimp

    While grits cook, add seared shrimp and half of basil to cherry tomato sauce, still over medium heat. Cook, stirring occasionally, until shrimp are opaque and cooked through, 2-3 minutes. Remove pan from heat and set aside until grits are cooked. 

  6. Plate shrimp and grits

    Plate shrimp and grits

    To pot with grits, off heat, whisk in Parmesan, 3 tablespoons mascarpone, and butter cubes to combine. Taste and add salt and pepper as desired. Divide grits between serving bowls, then top with shrimp and cherry tomato sauce. Garnish with remaining basil and dig in!

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