Creole Shrimp and Grits (Printable)
Tender shrimp paired with creamy grits and a flavorful spicy tomato gravy for a Southern-inspired meal.
# What You Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1/2 cup shredded sharp cheddar cheese
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Creole seasoning
10 - 1 tablespoon olive oil
11 - 1 tablespoon unsalted butter
→ For the Spicy Tomato Gravy
12 - 2 tablespoons unsalted butter
13 - 1 small yellow onion, finely diced
14 - 1 small green bell pepper, finely diced
15 - 2 celery stalks, finely diced
16 - 3 garlic cloves, minced
17 - 1 (14.5 oz) can diced tomatoes with juices
18 - 1 tablespoon tomato paste
19 - 1 cup low-sodium chicken broth
20 - 1 teaspoon hot sauce, plus more to taste
21 - 1/2 teaspoon smoked paprika
22 - 1/2 teaspoon dried thyme
23 - 1/2 teaspoon kosher salt
24 - 1/4 teaspoon cayenne pepper
25 - 2 green onions, thinly sliced
26 - Fresh parsley, chopped
# How To Make It:
01 - Bring chicken broth and milk to a gentle boil in a medium saucepan. Slowly whisk in the grits. Reduce heat to low, cover, and simmer, stirring frequently, until thick and creamy, about 20 to 25 minutes. Stir in butter, cheese, salt, and pepper. Keep warm.
02 - Toss shrimp with Creole seasoning in a bowl until evenly coated.
03 - Heat olive oil and butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until pink and just cooked through. Remove shrimp and set aside.
04 - Melt butter in the same skillet over medium heat. Add onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in diced tomatoes, tomato paste, chicken broth, hot sauce, paprika, thyme, salt, and cayenne. Bring to a simmer and cook, stirring occasionally, until thickened, 10 to 12 minutes.
05 - Return shrimp to the skillet and simmer in the gravy for 2 to 3 minutes until heated through. Spoon grits into bowls, top with shrimp and tomato gravy, and garnish with green onions and parsley.
# Expert Tips:
01 -
- The tomato gravy adds this bright acidic kick that cuts through all that rich creaminess
- Stone-ground grits actually taste like corn, not the bland instant stuff you might remember
- Creole seasoning on shrimp basically guarantees you wont need a dinner reservation
02 -
- Stone-ground grits need longer cooking time than the package says, and they benefit from frequent stirring
- Dont skip the step of removing the shrimp before making the gravy or theyll turn into tough rubber bands
- The gravy will continue to thicken as it stands, so dont panic if it looks a little loose at first
03 -
- Stir a splash of heavy cream into the finished grits for restaurant-quality richness
- Let the gravy reduce longer if you prefer it thicker and more concentrated