Creole Shrimp Grits Spicy Tomato (Printable)
Stone-ground grits paired with Creole-seasoned shrimp in a bold spicy tomato gravy, full of southern flair.
# What You'll 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 - Bring 4 cups of water and salt to a boil in a medium saucepan. Gradually whisk in the grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 20 to 25 minutes. Stir in butter and cheese if using until melted and smooth. Keep warm.
02 - Coat shrimp evenly with Creole seasoning and set aside.
03 - Melt butter in a large skillet over medium heat. 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 to 12 minutes, stirring occasionally, until thickened. Season with salt and pepper. Stir in parsley.
05 - Heat olive oil in a separate skillet over medium-high heat. Add shrimp and cook 1 to 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. Spoon grits into bowls, top with shrimp and gravy. Garnish with scallions and extra parsley.
# Expert Advice:
01 -
- The spicy tomato gravy adds a layer of complexity that regular shrimp and grits just cannot match
- Stone-ground grits develop this incredible texture that feels luxurious without being heavy
02 -
- Stone-ground grits take longer than the package says sometimes, so taste them for texture instead of watching the clock
- The gravy tastes better if you make it an hour ahead and let the flavors meld together
- Shrimp will turn rubbery if you overcook them so pull them the second they turn pink
03 -
- Pat the shrimp completely dry before seasoning them so they get a nice sear instead of steaming in the pan
- Taste the gravy before adding the shrimp because once they go in you cannot adjust the seasoning as easily