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+ servings

Italian-Style Shrimp and Grits with SeaPak

Servings 4


  • 1 pkg. SeaPak Shrimp Scampi
  • 5 to matoes
  • 2 T. olive oil
  • 2 T. balsamic vinegar
  • 2 t. sugar
  • 1/2 t. salt
  • 1/2 t. garlic powder
  • 1/4 t. black pepper
  • 1 c. course ground cornmeal sold as polenta or grits
  • 3 c. water
  • 1 t. salt
  • 2 T. unsalted butter
  • 1 c. provolone or mozzarella cheese shredded
  • 1/4 c. flat-leaf parsley chopped


  • Preheat oven to 450 degrees. Thickly slice tomatoes (discarding the top and bottom) and place them on a sheet pan lined with parchment paper (you should have about 10 slices).
  • Whisk together the olive oil, balsamic vinegar, sugar, garlic powder, 1/2 teaspoon of salt and pepper. Evenly pour the olive oil mixture over the tomato slices and roast in the oven for 25 minutes.
  • Meanwhile, add the water and one teaspoon of salt to a large pot and bring to a boil. Slowly whisk in the corn meal. Reduce to a simmer and cook, stirring often, for about 20-30 minutes (use package directions as your guide).
  • Microwave the SeaPak shrimp scampi according to package directions. Drain off the seasoned butter and reserve.
  • Once the polenta (corn meal) has finished cooking, over low heat stir in the 2 tablespoons of butter, about half of the reserved shrimp scampi butter, cheese and parsley until the cheese is melted.
  • Spoon the warm polenta into four bowls. Top with an equal amount of roasted tomatoes and shrimp scampi. Pour a little of the remaining scampi butter over the top. Serve immediately.