Spicy Grilled Shrimp and Grits with Cherry Tomato Confit is a delightful combination of classic Southern cooking and contemporary flavors. This dish combines traditional Southern grits’ familiar comfort with a bold spice profile and the refined touch of cherry tomato confit. It’s a culinary journey that blends the old and the new, offering a comforting yet sophisticated experience.

The grits used in this dish are different from your average grits. They are made with great attention to detail, using stone-ground grits that are simmered until they become perfectly creamy. To enhance the flavor, they are enriched with unsalted butter and freshly grated Parmesan cheese, which turn them into a smooth, rich base that perfectly complements the textures and tastes of the toppings, making them the perfect canvas for the bold toppings they support.

The shrimp, known for their sweet, delicate texture, are prepared to stand out. Marinated in a mixture of extra virgin olive oil, paprika, cayenne pepper, and garlic powder, the shrimp are infused with a smoky, spicy heat that cuts through their sweetness, offering a delightful contrast. Grilled to perfection, the shrimp develop a slightly charred exterior that encapsulates the juicy, tender meat, providing a smoky aroma and a satisfying bite.

Complementing the spicy shrimp and creamy grits is the cherry tomato confit, which introduces a necessary burst of brightness and depth to the dish. Cherry tomatoes are slow-roasted with extra virgin olive oil, smashed garlic, and fresh herbs like thyme, oregano, and basil, melding into a luscious, jam-like consistency. This confit is a star in its own right, with the extra virgin olive oil infused with the essence of tomatoes and herbs, creating a sauce-like accompaniment rich with the garden’s flavors.

These elements come together on the plate, creating a tapestry of textures and flavors. The creamy, soft grits provide a comforting base that perfectly contrasts with the firm, spicy bite of the shrimp and the sweet, tangy tomato confit. Each forkful offers a little bit of warmth from the spices, a rich burst of tomato, and the earthy notes of the herbs, making each bite as complex as it is delicious.

This dish offers a feast not only for the palate but also for the eyes. The bright reds of the tomato confit, the golden-brown hues of the grilled shrimp, and the creamy yellow of the grits combine to create a dish that looks as inviting as it tastes. It’s a dish that speaks of summer warmth, barbecues, and late dinners under the stars, where each element brings its own story to the table.

Spicy Grilled Shrimp and Grits with Cherry Tomato Confit is perfect for a casual yet elegant dining experience, suitable for a cozy family dinner or as a show-stopping main course at a dinner party. It celebrates the diversity of Southern cuisine, infusing classic ingredients with bold, new flavors, making it a modern classic that’s sure to be remembered.

Spicy Grilled Shrimp and Grits with Cherry Tomato Confit

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: New AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Total time

hour

minutes

Spicy Grilled Shrimp and Grits with Cherry Tomato Confit combines creamy, cheesy grits with smoky, cayenne-kissed shrimp and a sweet, herby tomato confit for a rich and flavorful modern Southern dish.

Ingredients

For the Spicy Grilled Shrimp
1 pound 1 large shrimp, peeled and deveined
2 tablespoons 2 extra virgin olive oil
1 tablespoon 1 paprika
1 teaspoon 1 cayenne pepper, ground
1 teaspoon 1 garlic powder
to taste, salt and ground black pepper
for garnish, freshly chopped parsley
For the Grits
1 cup 1 stone-ground grits
4 cups of 4 water
1 teaspoon 1 salt
1/2 cup 1/2 unsalted butter
1/2 cup 1/2 Parmesan cheese, grated
to taste, salt and ground black pepper
For the Cherry Tomato Confit
2 cups of 2 cherry tomatoes, halved
1/2 cup 1/2 extra virgin olive oil
4 cloves of 4 garlic, smashed
3 sprigs of 3 thyme
3 sprigs of 3 oregano
1 bunch of 1 basil leaves
to taste, salt and ground black pepper

Directions

Prepare the Cherry Tomato Confit:
Set your oven to 300°F (150°C). Place the cherry tomatoes, smashed garlic, thyme, oregano, and some basil leaves in a baking dish. Generously drizzle with extra virgin olive oil. Season generously with salt and ground black pepper. Place the dish in the oven and roast for 1 hour until the tomatoes are very soft and the flavors have melded together.
Cook the Grits:
In a medium saucepan, bring 4 cups of water and one teaspoon of salt to a boil. Slowly whisk in the grits to prevent lumps. Reduce heat to a low simmer. Continue to cook the grits, stirring frequently, for about 15 minutes until they thicken and become creamy. Remove from heat and stir in the unsalted butter and grated Parmesan cheese until smooth and fully incorporated. Season with salt and ground black pepper to taste.
Grill the Shrimp:
Mix the extra virgin olive oil, paprika, cayenne pepper, garlic powder, salt, and black pepper in a mixing bowl. Add the shrimp, tossing to coat evenly with the marinade. Heat a grill or grill pan to medium-high. Place the shrimp on the grill and cook for 2-3 minutes on each side until they are pink, opaque, and slightly charred.
Assemble the Dish:
Spoon the creamy grits onto plates or bowls as your dish’s base. Arrange the grilled shrimp neatly on top of the grits. Spoon the warm cherry tomato confit over and around the shrimp, including some of the aromatic oil and herbs from the confit.
Serve:
Garnish with freshly chopped parsley for a fresh, herbal touch. Serve your Spicy Grilled Shrimp and Grits with Cherry Tomato Confit immediately.