Loading Video...
Recipe courtesy of Phil Jones

Motor City Shrimp and Grits

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe



Kosher salt and freshly ground black pepper

2 cup corn grits 

1 ear of corn, husked, kernels removed and milk extracted

1 ear of corn, husked, kernels removed and milk extracted 


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

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the shrimp over a bed of the grits. Garnish with the crumbled feta, oregano leaves and a drizzle of olive oil.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.