Recipe courtesy of Phil Jones
Print
Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Grits:
  • Kosher salt and freshly ground black pepper
  • 2 cup corn grits 
  • 1 ear of corn, husked, kernels removed and milk extracted 
Shrimp:
  • 1 1/2 pounds large white shrimp, peeled and deveined
  • Zest of 1 lemon 
  • 2 tablespoons extra-virgin olive oil, plus more for serving 
  • Kosher salt and freshly ground black pepper 
  • 4 ounces loukaniko (Greek Sausage), diced 
  • 2 shallots, minced 
  • 1 pepperoncini, finely diced 
  • 1 teaspoon red pepper flakes 
  • 2 heirloom tomatoes, peeled, seeded and diced 
  • 2 tablespoons dry white wine 
  • 10 kalamata olives, pitted and roughly chopped 
  • 3/4 cup crumbled feta cheese
  • 1/4 cup fresh Greek oregano leaves

Directions

Watch how to make this recipe.

For the grits: In a large, deep pot over high heat, bring 6 cups of water and 1 teaspoon salt to a boil. Gradually add in the corn grits, stirring constantly. Reduce the heat and simmer gently for 20 minutes. Add the corn kernels and corn milk. Cook until the mixture is very thick, stirring frequently, 10 more minutes. Season with salt and pepper to taste.

For the shrimp: In a medium bowl, toss the shrimp with the lemon zest and 1 tablespoon of the olive oil until combined. Lightly season with salt and pepper.

Heat the remaining tablespoon olive oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until it begins to crisp, about 5 minutes. Add the shallots, pepperoncini, red pepper flakes and a small pinch of salt and stir to combine. Cook, stirring occasionally, until the vegetables have softened, 6 to 8 minutes. Add the tomatoes and wine. Continue to simmer, stirring occasionally, until the flavors have melded and the sauce is slightly thickened, about 5 minutes longer; season with salt and pepper to taste.

Reduce the heat to medium low and add the shrimp along with any accumulated juices to the skillet. Add the olives. Simmer, stirring occasionally, until the shrimp are opaque throughout.

Serve the shrimp over a bed of the grits. Garnish with the crumbled feta, oregano leaves and a drizzle of olive oil.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Shrimp and Grits

Spicy Shrimp and Andouille Sausage over Grits

Recipe courtesy of Kelsey Nixon

Tia's Shrimp and Grits

Recipe courtesy of Tia Mowry

Cheese Grits

Recipe courtesy of Alton Brown

Cheesy Grits

Recipe courtesy of Tiffani Thiessen

Shrimp Fried Rice

Recipe courtesy of Justine Simmons

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

I Hart Food

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

I Hart Food

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here