Pesto Shrimp and Pecorino Grits

with mushrooms and grape tomatoes

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Shellfish, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

We think it's fair to say we can't get enough shrimp and grits in our lives, which inspired us to create this Italian-inspired take on a Southern classic. Fresh, aromatic basil pesto pairs perfectly with these tender shrimp, and pleasantly pungent pecorino cheese complements creamy grits. All this alliteration ought to augur an auspiciously awesome meal.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 6 oz. Cremini Mushrooms
  • 4 oz. Grape Tomatoes
  • Info
    8 oz. Shrimp
  • ½ cup Instant Grits
  • Info
    1⅕ oz. Butter
  • Info
    1 oz. Grated Pecorino Cheese
  • Info
    2 Tbsp. Basil Pesto
  • Nutrition (per serving)

  • Calories
    501
  • Carbohydrates
    25g
  • Fat
    36g
  • Protein
    17g
  • Sodium
    1934mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Cut mushrooms into ¼" slices. Halve grape tomatoes. Rinse shrimp, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Cook the Vegetables
    2

    Cook the Vegetables

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add mushrooms to hot pan and cook 5 minutes, stirring occasionally, or until lightly browned. Add garlic to pan and cook 1 minute, while stirring, or until fragrant. Remove from burner and add grape tomatoes to pan. Stir and season with ¼ tsp. salt and a pinch of pepper. Remove vegetables to a plate, cover, and set aside. Wipe pan clean.

  • Step 3 - Cook the Grits
    3

    Cook the Grits

    Once water is boiling, add grits in a steady stream, along with ¼ tsp. salt, and stir. Reduce heat to low and cook 5-7 minutes, stirring constantly, or until grits are smooth and thickened. Remove from burner and stir in butter and pecorino (reserve a pinch for garnish). Cover and set aside. As cooked grits begin to cool, they may "tighten" up. If this occurs, stir in warm water 1 Tbsp. at a time to return to a smooth, creamy consistency.

  • Step 4 - Cook the Shrimp
    4

    Cook the Shrimp

    Return pan used to cook vegetables to medium-high heat and add 1 tsp. olive oil. Add shrimp to hot pan and cook 2-3 minutes per side, or until shrimp is golden brown and reaches a minimum internal temperature of 145 degrees. Remove pan from burner, add basil pesto (reserve a pinch for garnish), and toss to coat.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Place a serving of grits on a plate or in a bowl. Top grits with cooked vegetables and shrimp. Garnish with remaining pecorino and drizzle with remaining basil pesto.