Stewed Tomatoes, Okra, and Shrimp with Rice Grits
Yields: 4 servings
  • 3 cups chicken broth
  • 1 cup water
  • 2 tablespoons unsalted butter
  • ½ teaspoon kosher salt, plus more to taste
  • 2 cups rice grits*
  • 1½ teaspoons chopped fresh thyme, divided
  • 3 tablespoons olive oil, divided
  • 2 pounds large fresh shrimp, peeled and deveined
  • 4 cloves garlic, smashed
  • 4 cups fresh okra, halved lengthwise
  • 1 small red onion, cut into wedges
  • Ground black pepper, to taste
  • 1 (15-ounce) can stewed tomatoes
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon apple cider vinegar
  • ¼ cup freshly grated sharp white Cheddar cheese
  1. In a large saucepan, bring broth, 1 cup water, butter, and salt to a boil over medium-high heat. Slowly whisk in grits and ½ teaspoon thyme. Reduce heat to medium-low; cook, whisking frequently, until no lumps remain, about 12 minutes. Reduce heat to low; cover and simmer while preparing okra and tomatoes.
  2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook until pink and firm, 2 to 3 minutes. Remove from pan.
  3. Add remaining 1 tablespoon oil to skillet. Add garlic; cook until golden. Add okra and onion; season with salt and pepper. Cook until okra is tender and bright, about 10 minutes. Add stewed tomatoes, cherry tomatoes, and remaining 1 teaspoon thyme; cook until tomatoes begin to burst, about 4 minutes. Add shrimp and vinegar, and swirl to coat.
  4. Remove grits from heat, and stir in cheese. Serve immediately topped with shrimp mixture.
*We used Delta Blues Rice Grits.
Recipe by Taste of the South at