Greek Shrimp & Grits

Shrimp and grits are always a good idea—especially when they're served with kalamata olives and feta cheese and ready in 25 minutes.
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Greek Shrimp and Grits

Recipe by Laura Rege

Start to Finish: 25 minutes

Servings: 4


  • 4 tbsp. olive oil, plus more for drizzling

  • 2 tbsp. red wine vinegar

  • 2 large cloves garlic, finely chopped

  • 2 tsp. dried oregano

  • 1/2 tsp. crushed red pepper, plus more for garnish

  • 2 pt. cherry tomatoes

  • 1 lb. peeled, deveined large shrimp, with tails on

  • 1/4 cup pitted kalamata olives, halved

  • 1 package (5 oz.) baby spinach

  • 3 cups cooked polenta, for serving

  • 6 oz. feta, crumbled


1. Arrange a rack under the broiler; preheat to high. In a medium bowl, mix 3 tbsp. oil with the vinegar, garlic, 1 tsp. dried oregano, and 1/2 tsp. crushed red pepper; season the dressing with salt and pepper.

2. On a large rimmed baking sheet, toss the tomatoes, shrimp, and olives with the dressing. Broil until the tomatoes burst and are blistered in spots, about 10 minutes.

3. In a large bowl, toss the spinach with the remaining 1 tbsp. oil; season. Add the spinach to the baking sheet; toss with the shrimp and tomatoes. Broil, stirring halfway through cooking, until the spinach wilts and the shrimp are just opaque in the centers, about 3 minutes.

4. Divide the polenta among bowls. Top with the shrimp and vegetables. Drizzle with the juices from the baking sheet. Drizzle each bowl with a little oil. Top with the feta, remaining 1 tsp. dried oregano, and more crushed red pepper.