By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
367 cal · 80 min
Shrimp and Grits With Fennel Potlikker
Recipe GLPR2f035b708b3f90
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Average rating: 4.3 (1)
Creamy stone-ground grits are simmered in aromatic fennel potlikker and topped with quickly seared shrimp in a savory tomato sauce enriched with tender fennel stems, garlic, and a hint of red pepper heat. Fresh fennel fronds finish this elegant one-dish meal with bright, herbaceous flavor.
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Ingredients
2½ cup Fennel potlikker
1 cup Stone-ground yellow grits, rinsed and drained
1 Bay leaf
1½ tsp Kosher salt, divided
2 tsp Freshly ground black pepper, divided
1 lb Large shrimp, peeled, deveined, tails on
3 tbsp Extra-virgin olive oil
1 cup Fennel stems, finely chopped
2 clove Garlic cloves, thinly sliced
1 tsp Crushed red pepper flakes
2 medium Plum tomatoes, cored and finely chopped
3 tbsp Fennel fronds, coarsely chopped
Directions
In a medium saucepan, combine 2 cups of the fennel potlikker with 2 cups cold water and whisk in the rinsed grits. Place the pan over medium heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce heat to medium-low and add the bay leaf and 1 teaspoon of the kosher salt. Continue cooking, whisking frequently to prevent lumps, until the grits are thick, creamy, and tender, about 40–45 minutes for stone-ground grits (or 20–25 minutes for regular grits). Stir in 1 teaspoon of the black pepper and adjust the seasoning with additional salt if needed. Remove and discard the bay leaf. Cover the pan and keep the grits warm over very low heat, whisking occasionally to maintain creaminess.
While the grits cook, prepare the shrimp. Sprinkle the shrimp evenly with the remaining ½ teaspoon kosher salt and the remaining 1 teaspoon black pepper. Heat the olive oil in a medium skillet over medium-high heat until shimmering. Working in batches to avoid crowding the pan, add the shrimp to the skillet and cook until just opaque on the outside, about 2 minutes per side. Transfer the cooked shrimp to a clean plate.
Reduce the skillet heat to medium. Add the chopped fennel stems and cook, stirring often, until they begin to soften and develop light brown spots, about 5 minutes. Add the sliced garlic and red pepper flakes, stirring constantly, until fragrant, about 1 minute. Stir in the chopped tomatoes and the remaining ½ cup of fennel potlikker. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the tomatoes have mostly broken down, about 5 minutes.
Return the reserved shrimp to the skillet and cook for about 1 minute, stirring gently, until the shrimp are heated through and completely opaque throughout (internal temperature should reach 145F). Taste and adjust the seasoning with additional salt and pepper as needed. Remove from heat.
If the grits have become too thick while resting, loosen them with a splash more fennel potlikker or water, whisking until creamy. Divide the warm grits among four shallow bowls. Spoon the shrimp and tomato sauce over the grits, distributing evenly. Scatter the fresh chopped fennel fronds over each serving and serve immediately.
Comments
Shrimp and grits is a Carolina coastal staple that lives here naturally, and frozen shrimp at Walmart or ALDI keeps the protein cost under $3 a serving. The real sticker is fennel potlikker: this is a specialty product that you will not find at Harris Teeter, Food Lion, Publix, Walmart, or ALDI, and a trip to a specialty grocer or farmers' market becomes necessary, adding real time and cost to a weeknight. The 80-minute claim underestimates prep and simmering—expect closer to 100 minutes if you are making stock or locating potlikker. The grits base rewarms cleanly, so leftovers work, but the shrimp is best eaten fresh the same night.
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