Easy Greek Shrimp & Grits

Ingredients

• 60 ml (4 tbsp), dividedolive oil
• 30 ml (2 tbsp)red wine vinegar
• 2 cloves, mincedgarlic
• 5 ml (1 tsp)dried oregano
• 2.5 ml (1/2 tsp)red pepper flakes
• to tastesalt and pepper
• 946 ml (2 US pints)cherry tomatoes
• 454 g (1 lb)peeled, deveined shrimp
• 60 ml (1/4 cup)Kalamata olives, halved
• about 120 g (4 cups)fresh baby spinach
• about 710 ml (3 cups)cooked polenta, for serving
• to tastecooked polenta, for serving

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Coat a baking sheet with non-stick cooking spray.

2. 2

   Mix the dressing

   In a medium bowl, stir together 45 ml (3 tbsp) of the olive oil, red wine vinegar, garlic, dried oregano, red pepper flakes, and salt and pepper to taste.

3. 3

   Bake the shrimp

   Arrange the tomatoes, shrimp and olives on the prepared baking sheet. Pour over the dressing and toss to coat. Bake for about 10 minutes, until the shrimp are cooked through and the tomatoes have blistered. Take the tray out of the oven and set it aside.

4. 4

   Wilt the spinach

   Meanwhile, heat a skillet over medium-high heat and add the remaining 15 ml (1 tbsp) olive oil, spinach, and salt and pepper to taste. Sauté for about 3 to 4 minutes, until the spinach wilts, then remove the skillet from the heat.

5. 5

   Assemble the bowls

   Divide the cooked polenta among four bowls. Top with the shrimp, tomatoes, olives and spinach. Garnish with feta and fresh oregano, then serve.

What is Greek shrimp and grits?

This recipe takes inspiration from shrimp and grits, a dish associated with the American South, and gives it a Greek-leaning mix of olives, oregano, garlic and red wine vinegar. Here, creamy polenta stands in for the grits and provides a soft base for the toppings.

Roasting the shrimp with tomatoes and olives lets their flavours mingle, while a quick skillet wilt keeps the spinach fresh and tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 31g protein, 36g carbs, 19g fat.

Polenta supplies most of the carbohydrates, while olive oil contributes much of the fat and shrimp provides the main protein. Tomatoes and spinach add vegetables; for a more balanced plate, serve with extra greens or vegetables on the side.

The dressing and toppings

Oregano and garlic: these season the oil-and-vinegar dressing and give the tray-baked ingredients a savoury, herbaceous flavour.

Tomatoes and olives: cherry tomatoes blister in the oven, while Kalamata olives bring a salty, tangy contrast. Toss everything well so the shrimp and vegetables are coated before baking.

Getting the shrimp right

Even cooking: spread the shrimp across the baking sheet rather than piling them up, so they cook at the same pace as the tomatoes.

Doneness: start checking around the 10-minute mark. The shrimp should be opaque and cooked through; remove the tray promptly to avoid a tough texture.

Keep the spinach bright

Hot pan: add the spinach to the warmed oil and sauté for 3 to 4 minutes, just until it wilts. Season it with salt and pepper as directed.

Separate cooking: wilting the spinach in its own skillet helps it keep its colour and prevents it from becoming lost in the roasting juices.

Serve over warm polenta

Polenta: divide the cooked polenta between four bowls before adding the toppings. If it has cooled or firmed up, warm it according to its own preparation instructions.

Finish: spoon the shrimp, tomatoes, olives and spinach over the polenta, along with some of the tray juices. The method also suggests feta and fresh oregano as a garnish, though the ingredient list gives no quantities for them.

Timing and serving

The shrimp and tomato tray needs about 10 minutes in the oven, and the spinach takes 3 to 4 minutes on the hob. Prepare the dressing and arrange the tray while the oven heats to keep the work moving.

Serve the bowls as a complete meal, or add a simple green salad or steamed vegetables if you would like more vegetables alongside.

Recipe notes & tips

• Pat the shrimp dry before adding them to the tray so excess moisture does not dilute the dressing.
• Use a baking sheet large enough to spread the shrimp, tomatoes and olives in a single layer.
• Halve the olives evenly so their flavour is distributed through the topping.
• Warm the polenta before dividing it between bowls for easier serving.
• Spoon some of the roasting juices over each bowl for extra flavour.

Variations

• Add feta: crumble it over the finished bowls as suggested in the method.
• Use fresh herbs: add fresh oregano at the end for a fragrant finish.
• Adjust the heat: reduce the red pepper flakes for a milder result or add more to taste.
• Swap the greens: use chopped kale instead of spinach, allowing extra time for it to soften.
• Try another olive: use another brined olive if Kalamata olives are unavailable.

Common mistakes to avoid

• Overcrowding the tray: the ingredients may steam rather than blister; spread them out or use a second tray.
• Overcooking the shrimp: they can turn tough; check them at about 10 minutes and remove them once opaque.
• Skipping the toss: unevenly coated ingredients can taste less seasoned; toss everything with the dressing before baking.
• Cooking the spinach too long: it can become limp and watery; take it off the heat as soon as it wilts.
• Serving cold polenta: it may be firm and difficult to portion; warm it before assembling the bowls.

How to store

Refrigerate leftover shrimp and toppings in an airtight container for up to 2 days; store the polenta separately if possible. Reheat gently in a pan or microwave until hot, and warm the polenta with a splash of water if it has firmed up.

Frequently asked questions