Creole Shrimp and Grits

The first time I had shrimp and grits in Charleston, the server warned me about the heat level. I laughed it off, right up until that first bite hit my tongue and my eyes started watering. Now I make it at home and can finally control that beautiful burn while keeping all the complexity that makes this dish sing.

My cousin from Louisiana visited last winter and watched me make this, nodding approvingly until I reached for the hot sauce. She grabbed my wrist and said let it breathe first, then added her own splash of something from a unmarked bottle. That tiny adjustment changed everything about how the flavors layered together.

Ingredients

• Stone-ground grits: These matter more than anything else, instant grits just wont give you that same creamy texture that holds up against the rich gravy
• Low-sodium chicken broth: Using low-sodium lets you control the seasoning since the Creole spices bring plenty of salt on their own
• Sharp cheddar cheese: Adds a tangy contrast that cuts through the richness and keeps the grits from feeling too heavy
• Large shrimp: Go for the biggest ones you can find since theyll shrink slightly during cooking and you want each bite to feel substantial
• Creole seasoning: This is your flavor foundation, if you can find a local blend its worth seeking out
• The holy trinity: That onion, bell pepper, and celery combination is non-negotiable for authentic depth
• Tomato paste: Concentrates the tomato flavor and helps thicken the gravy beautifully
• Smoked paprika: Adds an earthy undertone that makes the gravy taste like its been simmering all day

Instructions

Get those grits going first:

Bring the chicken broth and milk to a gentle boil, then slowly whisk in the grits while the liquid bubbles. Reduce heat to low, cover, and let it simmer for 20 to 25 minutes, stirring frequently so nothing sticks to the bottom. When its thick and creamy, stir in the butter, cheese, salt, and pepper. Keep it warm while you make everything else.

Season your shrimp:

Toss the shrimp with the Creole seasoning in a bowl until theyre evenly coated. Let them sit while you heat the skillet.

Sear the shrimp:

Heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until theyre pink and just cooked through. Remove them and set aside on a plate.

Build that gravy base:

Melt the butter in the same skillet over medium heat. Add the onion, bell pepper, and celery, then sauté until softened, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.

Simmer into magic:

Stir in the diced tomatoes with their juices, tomato paste, chicken broth, hot sauce, smoked paprika, thyme, salt, and cayenne. Bring it to a simmer and let it cook for 10 to 12 minutes, stirring occasionally until the gravy thickens nicely.

Bring it all together:

Return the shrimp to the skillet and let them simmer in the gravy for 2 to 3 minutes until theyre heated through. Spoon those creamy grits into bowls, top with the shrimp and that gorgeous spicy tomato gravy, then finish with green onions and parsley.

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After cooking this for a Sunday dinner with friends, someone asked for the recipe and I realized Id never written anything down. I had to reconstruct it from memory while standing at the stove, tasting and adjusting until it tasted like that perfect version in my head.

Making It Your Own

Sometimes I stir in heavy cream at the very end for extra richness, especially when serving guests. Other times I swap in andouille sausage for half the shrimp when I want something heartier. The gravy base is forgiving enough that you can play around without breaking it.

The Heat Factor

Ive learned to start with half the called-for hot sauce and cayenne, then taste and adjust from there. Once I made it for my brother who cant handle spice and had to quickly double the grits recipe to dilute things down. Now I always taste before serving, no matter how many times Ive made it.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully. I also love putting out extra hot sauce at the table so everyone can customize their own heat level. The leftovers reheat surprisingly well, though the grits will thicken up and might need a splash of milk to loosen them again.

• Warm your bowls before serving to keep everything hot longer
• Have extra crusty bread ready for soaking up that extra gravy
• The grits will absorb liquid as they sit, so plan to serve immediately

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Theres something deeply satisfying about a dish that looks this impressive but comes together in under an hour. Every time I make it, I remember that first bite in Charleston and how food can transport you somewhere else entirely.

Recipe FAQs

→ What makes the shrimp flavorful in this dish?

The shrimp are tossed in a Creole seasoning blend which combines spices that enhance their natural sweetness with a touch of heat and smokiness.

→ How are the grits prepared to achieve their creamy texture?

Stone-ground grits are slowly simmered in chicken broth and milk, then enriched with butter and sharp cheddar cheese for a smooth, creamy finish.

→ What ingredients contribute to the spicy tomato gravy?

The gravy is made with diced tomatoes, tomato paste, hot sauce, smoked paprika, thyme, and cayenne pepper, creating a vibrant and spicy base.

→ Can the spice level be adjusted?

Yes, the heat can be modified by adjusting the amount of hot sauce and cayenne pepper according to personal preference.

→ Are there suggested variations to the protein in this dish?

Substituting smoked sausage for half the shrimp adds a heartier flavor while maintaining the dish's Southern character.