20-Minute Shrimp and Grits with Peas and Butter Sauce

This super-easy twist on a Southern classic can be made in no time. Frozen corn instead of peas works nicely too!

Total Time:
20 min
5 min
15 min

4 servings

  • 3/4 cup instant grits
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons unsalted butter
  • 2 tablespoons grated Parmesan
  • 1 1/4 pounds large peeled, deveined shrimp
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 6 ounces frozen peas (about 1 1/2 cups)
  • 1 cup grape tomatoes, halved
  • 4 scallions, sliced
  • Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm.

  • Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce.

  • Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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