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Black Pepper Shrimp and Grits with Feta
Black Pepper Shrimp and Grits with Feta
Ali Rosen
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Classic shrimp and grits gets an update with a bite of bite. The combination of fresh ground pepper with the briny feta gives a familiar dish a whole new perspective.

Technique tip: Make sure you're using stone ground grits here; the texture is worth it.


    • 3 cups water
    • 2 cups milk
    • 4 tablespoons butter
    • 1½ cups stone-ground grits
    • 1 dash salt
    • 2 cups black pepper shrimp mixture (recipe linked above)
    • 1 cup feta cheese


1. Put a pot on medium-high heat. In the pot, bring the water, milk and butter to a boil.

2. 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.

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