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Black Pepper Shrimp and Grits with Feta

Black Pepper Shrimp and Grits with Feta
Ali Rosen

Chef notes

Shrimp and grits is the epitome of southern Lowcountry cuisine. Traditionally, cheesy corn grits are topped with tomatoey shrimp, bacon and bell pepper. This recipe takes a slight departure from the classic recipe by swapping out the usual cheddar for tangy feta cheese. Stone-ground grits are cooked in a combination of water, milk and butter so they get super creamy. Once they’re fully cooked, kosher salt and feta are mixed in. And while the shrimp for shrimp and grits is usually sautéed on the side and served over a bed of cheesy grits, we simplified the prep by cooking the shrimp in the same pot as the grits for just a few minutes. The combination of freshly ground black pepper with the briny feta gives a familiar dish a whole new perspective. Pepper is so often used as an add-on, but when paired with the sweetness of shrimp, it shines brightly on its own. With just enough kick to make it interesting, these shrimp are incredibly easy and can then be added into so many other dishes.

There’s no bacon, which makes this pescatarian-friendly, but feel free to sauté some on the side and spoon it over the top of the shrimp and grits just before serving.

For the best shrimp and grits, use stone-ground grits, not quick-cooking or instant grits. They have more texture and offer a toothsome bite, which makes for an even more appealing dish.

If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 



  • 3 cups water
  • 2 cups milk
  • 4 tablespoons unsalted butter
  • cups stone-ground grits
  • 1/8 teaspoon kosher salt
  • 2 cups black pepper shrimp mixture (recipe linked above)
  • 1 cup feta cheese
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Put a pot on medium-high heat. In the pot, bring the water, milk and butter to a boil.


Add the grits and a dash of salt and reduce the heat so the grits are at a medium simmer. Cover but stir every 2 or 3 minutes. The grits should take about 15 minutes (when cooked at that medium-high heat) but check your particular brand. When the grits are a minute or so from being done, add in the shrimp and feta.


Allow the shrimp to come up to temperature and then serve hot.