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Under 30 min

Pepper Pot Shrimp

by Pierce Abernathy


for 6 servings


  • 4 cups chicken stock
  • 4 cups whole milk
  • ½ cup butter
  • 2 teaspoons salt
  • 2 cups cornmeal

Pepper Pot Shrimp

  • 2 tablespoons oil
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • ½ large red onion, diced
  • ½ scotch bonnet pepper
  • 12 spears okra, chopped
  • 1 large tomato, diced
  • ½ cup chicken stock
  • 2 tablespoons jerk seasoning
  • 10 jumbo shrimps, peeled and deveined
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 2 bunches fresh italian parsley, chopped to serve


  1. In a heavy pot, add the chicken stock, butter, and milk, and bring to a simmer over medium heat. Gradually add in the grits a little at a time, stirring until creamy. Remove from the heat.
  2. Add oil to a large pan over medium-high heat.
  3. Once the oil begins to shimmer, add the garlic and cook until aromatic, about 30 seconds.
  4. Add in the red bell pepper, yellow bell pepper, green bell pepper, red onion, and Scotch bonnet pepper, and cook until onions are translucent.
  5. Add in the okra and cook for 1 minute.
  6. Add in the diced tomatoes and juices, jerk spice, and chicken stock, and simmer on low heat for 10 minutes.
  7. Season the stew with salt and sugar.
  8. Place shrimp on top of the okra stew. After two minutes, flip the shrimp and cook for 1-2 minutes, until cooked through. Sprinkle the stew with chopped parsley.
  9. Serve the shrimp stew over the grits.
  10. Enjoy!
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