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Brown Butter Tomato Shrimp and Grits

With a creamy, brown butter-tomato-wine sauce this Shrimp and Grits recipe is easy enough for weeknights but also VERY dinner party-worthy! This fabulous meal in a bowl also features barely cooked fresh cherry tomatoes, sweet, tender shrimp and smoky Andouille sausage served over a bed of white cheddar grits.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 438 kcal
Course: Main Course
Cuisine: American

Ingredients

For the grits:
  • 4 ½ -5 cups chicken broth
  • ½ teaspoon kosher salt
  • 1 cup 5-minute white grits
  • 1 cup shredded sharp white cheddar cheese
For the shrimp and andouille :
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 pound large shrimp 21-25 count shelled and deveined, tails removed
  • 2 andouille sausages thinly sliced
For the brown butter tomato sauce:
  • 2 tablespoon butter
  • ½ medium onion finely diced
  • 2 medium cloves garlic finely minced
  • 1 cup dry white wine
  • ½ cup tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 cup chicken broth
  • ½ cup heavy cream or half & half
  • 2 cups halved yellow and red cherry and/or grape tomatoes divided
  • ¼ cup thinly sliced fresh basil and fresh leaves (or 2 teaspoons finely chopped fresh rosemary)
To serve:
  • fresh basil leaves (or fresh rosemary sprigs) for garnish, if desired
  • toasted pine nuts for garnish, if desired

Instructions

For the grits:
    Cup of Yum
  1. Combine 4 ½ cups of chicken broth and the salt in a medium-size pot. Bring the mixture to a boil and slowly add the grits stirring continuously. Cover, reduce to a simmer and cook for 2 minutes. Stir well, cover again and cook for another 2-3 minutes or until thickened and creamy. Add the shredded cheese, stir, cover and set aside. (When ready to use, thin as needed with additional chicken broth.)
For the shrimp and andouille:
  1. Combine the garlic salt, paprika, basil, oregano and black pepper in a small bowl. Pat the shrimp dry with paper towels and place in a medium-size bowl. Sprinkle with the garlic salt mixture and toss to coat.
  2. In a large nonstick skillet over medium-high, heat the oil. When hot, swirl the oil then add the shrimp, all at once. Spread quickly to a single layer. Cook for 45 seconds to 1 minute, until shrimp start to curl a bit and the underside just begins to turn golden. Flip with a tongs and cook for another 45 seconds to 1 minute. (Don’t overcook!) Transfer the shrimp to a clean bowl and cover loosely.
  3. Add the andouille sausage slices to the pan and spread out to a single layer. If the pan seems dry use a little extra splash of olive oil. Cook for 1 minute then stir and cook for 30 seconds longer. Transfer to the bowl with the shrimp, cover loosely and set aside.
For the brown butter tomato sauce:
  1. Add the butter to the pan and swirl the pan until the butter is melted. Continue to cook over medium heat, stirring frequently, until the butter begins to turn deep golden brown and has a nutty, toasted aroma, about 2-3 minutes.
  2. Add the onion and cook, stirring frequently until it begins to soften, about 1-2 minutes. Add the garlic and cook for another 30 seconds. Add the tomato paste, dried basil and oregano and stir well. Cook for another 2 minutes.
  3. Add the wine and bring to a boil. Cook for 2-3 minutes or until the sauce has been reduced by one-half.
  4. Add the chicken broth and cream (or half and half) and simmer for 5 minutes, uncovered until the sauce thickens a bit. Stir in the fresh basil (or rosemary) and one-half cup of tomato halves.
  5. Return the andouille and shrimp to the pan and stir gently to combine. Turn off the heat.
To serve:
  1. Warm the grits over very low heat, if needed. If the grits seem thick (they should be spoonable), add some additional chicken broth to thin. Stir well to combine.
  2. Scoop the grits into bowls to serve and top with the shrimp mixture. Garnish with remaining tomato halves, fresh basil leaves and toasted pine nuts, if desired.

Notes

  • See Café Tips above in the post for more detailed instructions and tips to ensure success.
  • If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
  • Serves 4-6
  • I've made this recipe with both fresh rosemary and fresh basil stirred in at the end. Both are delicious!

Nutrition Information

Calories 438kcal (22%) Carbohydrates 30g (10%) Protein 24g (48%) Fat 21g (32%) Saturated Fat 10g (50%) Cholesterol 246mg (82%) Sodium 1657mg (69%) Potassium 595mg (17%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 1384IU (28%) Vitamin C 19mg (21%) Calcium 162mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 438

% Daily Value*

Calories 438kcal 22%
Carbohydrates 30g 10%
Protein 24g 48%
Fat 21g 32%
Saturated Fat 10g 50%
Cholesterol 246mg 82%
Sodium 1657mg 69%
Potassium 595mg 13%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 1384IU 28%
Vitamin C 19mg 21%
Calcium 162mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.