Creole Shrimp Grits Spicy Tomato

The first time I had shrimp and grits in a tiny Charleston restaurant, I actually laughed out loud at how good it was. The combination was completely foreign to my West Coast upbringing, but something about those tender shrimp nestled into creamy, buttery grits just made sense. I spent the next three years tinkering with my own version until the spicy tomato gravy tasted like the kind of food that makes you lean back in your chair and say 'wow.'

My brother-in-law from Louisiana finally tried my version last Thanksgiving and proceeded to eat three bowls while everyone else was having turkey. He told me the gravy reminded him of Sunday supper at his grandmother house, which I took as the highest possible compliment. Now he requests it every time he visits, and I have learned to make double the gravy because he will absolutely eat it with a spoon if nobody is watching.

Ingredients

• 1 cup stone-ground grits: These matter more than anything else because instant grits cannot deliver the same creamy texture or corn flavor
• 4 cups water or half water half milk: Using milk instead of all water creates the kind of richness that makes people ask what you did differently
• 1 teaspoon kosher salt: Grits need salt from the beginning or they will taste flat no matter what you add later
• 2 tablespoons unsalted butter: This gets stirred in at the end for that glossy finish that makes restaurant grits so distinctive
• 1/2 cup sharp cheddar cheese: Optional but absolutely recommended because the sharpness cuts through the richness perfectly
• 1 pound large shrimp: Get 16 to 20 count because smaller shrimp overcook too easily and larger ones feel like too much per bite
• 1 tablespoon Creole seasoning: This is your base flavor layer so do not skip it even if you think you will add enough spice elsewhere
• 2 tablespoons unsalted butter for gravy: Starting your gravy with butter instead of oil creates this velvety base that carries all the spices
• 1 small yellow onion 1 green bell pepper 2 celery stalks: This is your holy trinity and chopping them finely ensures they melt into the gravy instead of staying chunky
• 3 cloves garlic: Minced fine because nobody wants big garlic chunks in their tomato gravy
• 1 (14-ounce) can crushed tomatoes: The crushed texture is perfect because it gives body without being too thick like tomato paste alone
• 1 tablespoon tomato paste: This concentrates the tomato flavor so the gravy tastes deep and developed
• 1 teaspoon hot sauce: Start here and add more at the end because you cannot take heat away once it is in there
• 1/2 teaspoon smoked paprika: This is the secret ingredient that makes people ask what that subtle smoky flavor is
• 1/2 teaspoon dried thyme: Fresh is nice but dried actually works better here because it holds up to the long simmer
• 1/4 teaspoon cayenne pepper: Optional only if you truly cannot handle heat because it adds that background warmth
• 1/2 cup chicken or seafood stock: Seafood stock makes it taste restaurant quality but chicken works perfectly fine
• 2 tablespoons fresh parsley: Stir this in right before serving to brighten everything up
• 2 scallions: These add this fresh onion bite that cuts through the rich sauce beautifully

Instructions

Get your grits going first:

Bring the water and salt to a rolling boil then slowly whisk in the grits to prevent any clumps from forming. Turn the heat down to low and simmer for about 20 to 25 minutes, stirring frequently so they do not stick to the bottom. Stir in the butter and cheese until everything is melted and smooth, then keep warm while you make the rest.

Season the shrimp while grits cook:

Toss the shrimp with the Creole seasoning and let them sit while you prep everything else. The seasoning needs a little time to cling to the shrimp.

Build the gravy base:

Melt the butter in a large skillet over medium heat and add the onion, bell pepper, and celery. Cook them for about 5 minutes until they are soft and fragrant, then add the garlic for just one minute more so it does not burn.

Simmer the sauce into something magical:

Pour in the crushed tomatoes, tomato paste, hot sauce, paprika, thyme, cayenne, and stock. Let this simmer for 10 to 12 minutes, stirring occasionally, until it has thickened nicely. Season with salt and pepper then stir in the parsley.

Sear the shrimp perfectly:

Heat the olive oil in a separate skillet over medium-high heat and add the shrimp. Cook them for just 1 to 2 minutes per side until they turn pink and opaque, then remove them immediately because they will keep cooking in the hot gravy.

Bring everything together:

Add the cooked shrimp into the tomato gravy and gently toss them until they are coated. Serve the grits in bowls and spoon the shrimp and gravy generously over the top, then scatter with scallions and extra parsley.

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This recipe became our Christmas morning tradition after the year I made it for dinner and nobody wanted anything else for the holiday meal. There is something about the combination of spicy and creamy that just feels festive without trying too hard.

Making Restaurant Style Grits

The real secret is using a combination of water and milk instead of just water. The milk adds a natural sweetness and creaminess that butter alone cannot achieve. I have also learned that stirring more frequently, especially toward the end, prevents that gritty texture that turns people off from homemade grits.

Customizing The Heat Level

Some nights I want it mild enough for my kids and other days I want it to make my forehead sweat. Start with the recommended amount of hot sauce and cayenne, then add more at the very end after the flavors have come together. The heat will intensify slightly as the gravy sits, so always err on the conservative side.

Make Ahead Strategy

You can make the gravy up to two days ahead and it actually tastes better after the flavors have time to develop. The grits are best made fresh but you can reheat them gently with a splash of milk or water to loosen them up.

• Cook the shrimp right before serving because reheating them makes them tough
• Keep the gravy warm on the lowest setting while you finish everything else
• Have all your garnishes prepped before you start cooking so serving feels effortless

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There is nothing quite like sitting down to a bowl of this on a rainy evening with people you love. It is the kind of food that turns dinner into an occasion.

Recipe FAQs

→ How do I make the grits creamy?

Slowly cooking stone-ground grits with frequent stirring helps achieve a creamy texture. Adding butter and optional cheese enhances richness.

→ Can I adjust the spice level of the tomato gravy?

Yes, increase or reduce hot sauce and cayenne pepper according to your preferred heat intensity.

→ What’s the best way to cook the shrimp?

Sauté shrimp briefly in olive oil over medium-high heat until just opaque and pink to retain tenderness.

→ Are there variations for a richer gravy?

Adding smoked andouille sausage slices adds depth and smokiness to the tomato gravy.

→ What drinks pair well with this dish?

Crisp Sauvignon Blanc or a cold lager complements the creamy grits and spicy shrimp beautifully.