Creole Shrimp Grits Spicy Tomato (Printable)
Creamy grits paired with seasoned shrimp and a vibrant, spicy tomato gravy full of Louisiana flair.
# What You Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water (or half water, half milk for creamier grits)
03 - 1 teaspoon kosher salt
04 - 2 tablespoons unsalted butter
05 - 1/2 cup sharp cheddar cheese, grated (optional)
→ For the Shrimp
06 - 1 pound large shrimp (16–20 count), peeled and deveined
07 - 1 tablespoon Creole seasoning
08 - 1 tablespoon olive oil
→ For the Spicy Tomato Gravy
09 - 2 tablespoons unsalted butter
10 - 1 small yellow onion, finely chopped
11 - 1 green bell pepper, finely chopped
12 - 2 celery stalks, finely chopped
13 - 3 cloves garlic, minced
14 - 1 (14-ounce) can crushed tomatoes
15 - 1 tablespoon tomato paste
16 - 1 teaspoon hot sauce (plus more to taste)
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon dried thyme
19 - 1/4 teaspoon cayenne pepper (optional, for extra heat)
20 - 1/2 cup low-sodium chicken or seafood stock
21 - Salt and freshly ground black pepper, to taste
22 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
23 - 2 scallions, sliced (for garnish)
# How To Make It:
01 - In a medium saucepan, bring 4 cups of water and salt to a boil. Gradually whisk in the grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy (about 20–25 minutes). Stir in butter and cheese (if using) until melted and smooth. Keep warm.
02 - Season the shrimp with Creole seasoning and set aside.
03 - In a large skillet over medium heat, melt the butter. Add onion, bell pepper, and celery; sauté until softened (about 5 minutes). Add garlic and cook for 1 minute more.
04 - Stir in crushed tomatoes, tomato paste, hot sauce, paprika, thyme, cayenne (if using), and stock. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until thickened. Season with salt and pepper. Stir in parsley.
05 - In a separate skillet, heat olive oil over medium-high heat. Add shrimp and cook 1–2 minutes per side until just opaque and pink. Remove from heat.
06 - Add cooked shrimp to the tomato gravy and gently toss to coat.
07 - Spoon grits into bowls, top with shrimp and gravy. Garnish with scallions and extra parsley.
# Expert Tips:
01 -
- The stone-ground grits develop this incredible creamy texture that instant versions just cannot match
- That spicy tomato gravy is the kind of sauce you will want to put on everything
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- Stone-ground grits absolutely require frequent stirring or they will stick and burn on the bottom
- Shrimp cook incredibly fast so watch them like a hawk because overcooked shrimp becomes rubbery and sad
- The gravy thickens as it stands so if it seems too loose just give it another minute
03 -
- Pat your shrimp completely dry before seasoning or they will steam instead of sear
- Use a box grater for the cheese because pre-shredded has anti-caking agents that prevent smooth melting