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Make this easy weeknight recipe of Rock Shrimp with Tomato Basil Feta Cheese Grits in less than 30 minutes!

Rock Shrimp with Tomato Basil Feta Cheese Grits

If you love the shrimp and grits, you'll love my spin on a classic southern comfort food recipes of Rock Shrimp with Tomato Basil Feta Cheese Grits. This small batch dinner for 2 is made in 30 minutes.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 912kcal
Author Katie


  • Stove Top


For the Tomato Basil Feta Cheese Grits:

  • 1 cup whole milk
  • 1-¼ cup water
  • 1 teaspoon Louisiana style hot sauce
  • teaspoon Greek seasoning
  • ½ teaspoon salt
  • ½ cup grits
  • 3 tablespoons heavy cream
  • ½ cup shredded cheddar cheese
  • cup tomato & basil feta + extra for garnish

For the Rock Shrimp:

  • 1 tablespoon unsalted butter
  • 1 tablespoon Grapeseed oil
  • ¼ cup onion diced
  • 1 clove garlic minced
  • 5 plum tomatoes diced
  • 1 teaspoon Greek seasoning
  • 2 teaspoons Louisiana hot sauce
  • ½ teaspoon dry oregano
  • ½ cup white wine
  • 1 lb. Rock Shrimp peeled and de-veined
  • Parsley for garnish


For the Tomato Basil Feta Cheese Grits:

  • In a large pot bring the milk and water to a boil. Turn the heat off and add in the hot sauce, Greek seasoning and salt. Mix well then stir in the grits. Mix well and place a lid on the pot.
  • Place the grits on low heat and cook for 10-15 minutes, stirring occasionally. Once the grits have absorbed all the liquid and they are soft, stir in the heavy cream. Then stir in the cheddar cheese and the feta. Mix well, place lid on grits and set to the side.

For the Rock Shrimp:

  • While grits are cooking, In a saute pan, combine grapeseed oil and butter. Melt on high then add in the onions and garlic.
  • Reduce heat to medium, sauté for 2 minutes then add the diced tomatoes, Greek seasoning, hot sauce, and oregano. Cook for 2-3 minutes until beginning to soften.
  • Pour the white wine into the skillet. Give one good stir and then place the rock shrimp into the skillet. Stir again, place lid on the skillet and cook for 5 minutes.
  • Once shrimp are cooked assemble dinner. Divide the grits evenly among the two plates then divide the shrimp among the two bowls. Top with additional crumbled feta and parsley.


  • Feta - If you can't find the tomato basil feta you can use regular feta.
  • Shrimp - If you can not find rock shrimp you can use medium-pink shrimp with the shells and tails off.
  • Bacon - If you have bacon on hand you can fry 1-2 peices prior to cooking the garlic and onions. Then chop the crispy bacon up and sprinkle on top of the shrimp and grits.


Serving: 1c | Calories: 912kcal | Carbohydrates: 51g | Protein: 67g | Fat: 44g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 682mg | Sodium: 3039mg | Potassium: 953mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2532IU | Vitamin C: 37mg | Calcium: 896mg | Iron: 7mg