Shrimp and Grits
45 min
45 min
16 servings
45 min
45 min
16 servings


  • 1/4 cup cup light mayo
  • 1/4 cup Greek yogurt 
  • 2 tablespoons finely chopped dill pickles 
  • 1 tablespoon chopped fresh dill, plus more for garnish 
  • 1 teaspoon Dijon mustard 
  • 1 teaspoon lemon zest 
  • Juice of 1/2 lemon 
  • Salt and pepper 
  • Salt and pepper
Shrimp and Grits:
  • One 24-ounce tube pre-cooked polenta, sliced into 16 rounds
  • 1 1/2 teaspoons olive oil, plus more for tossing
  • Salt 
  • 2 tablespoons butter 
  • 2 cloves garlic, chopped 
  • 16 medium-small shrimp 
  • 1/2 teaspoon smoked paprika 
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley 
  • 2 tablespoons chopped fresh chives 


For the sauce: Stir the mayo, yogurt, pickles, dill mustard, lemon zest, lemon juice and some salt and pepper together in a small bowl until well incorporated.

For the shrimp and grits: Preheat the oven to 400 degrees F. Add the polenta rounds to a bowl and toss gently with some olive oil and salt. Place the polenta rounds on a cooling rack set over a sheet tray in one layer and bake for 20 minutes.

Meanwhile, heat a large skillet over medium heat and add the butter and remaining 1 1/2 teaspoons olive oil. Once the butter melts, add the garlic and cook for about 2 minutes, being careful not to burn the garlic. Stir in the shrimp, smoked paprika and some salt and pepper. Cook until the shrimp is pink on both sides and cooked through, about 5 minutes. Turn off the heat and stir in the parsley and chives. Remove the polenta and allow to cool slightly.

To assemble, add one shrimp to each polenta round and top with a generous dollop of sauce, garnish with a dill sprig.

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