Shrimp and Grits is a favorite dish among Phillies players, and Team Chef Keith Rudolf is sharing his popular recipe in our new series, Unite for HER at Home: Summer Chef Edition.



4 cups Water
1 cup Grits
1 cup Shredded Cheddar
1/2 lb. Corn Kernel


1 Tbsp avocado oil
1/2 Diced Onion
1 Green Pepper
1 Jalapeño Pepper
1 Tbsp Minced Garlic
1/2 lb. Corn Kernel
1 Green Zucchini
1 Pint Cherry Tomatoes
8 oz. Tomato Purée
1 lb. Baby Spinach
2 lbs. Peeled and Deveined Shrimp

Parsley and Basil garnish


  1. Boil 4 cups of water in a medium pot.
  2. Slowly sprinkle 1 cup of grits into the boiling water, whisking to make sure they don’t clump up. Keep on heat and continue to whisk occasionally as you cook to maintain a smooth texture.
  3. While grits cook, heat avocado oil in a large pan and add onion, green pepper, and jalapeño. Sautee until softened and season with salt and pepper.
  4. Lower heat on the vegetables and mix in garlic. Toss in halved cherry tomatoes and cook for a couple minutes.
  5. Add corn and zucchini (or other vegetables of choice) to the pan. Cook for a couple minutes and season with salt, pepper, and Cajun spice mix to taste. Stir in tomato puree and let cook for a few minutes.
  6. Continue to check on your grits and whisk, looking for a smooth and runny texture.
  7. At this point your vegetable mixture should be cooked down to a saucy consistency. Taste and adjust seasoning if needed.
  8. Add shrimp to your vegetables, mix and let simmer for 15 minutes or until shrimp is white and fully cooked. Stir occasionally.
  9. While the shrimp cooks, add cheese to your grits. Whisk and add a little water to thin, maintaining your smooth consistency and preventing the grits from getting too thick.

Once shrimp is cooked, remove everything from heat and scoop grits onto your plates. Spoon your shrimp, vegetable and sauce mixture over grits. Garnish with fresh parsley, basil, or other herbs of choice, and serve.

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