Creole Shrimp and Grits (Printable)
Stone-ground grits topped with seasoned shrimp and a vibrant, spicy tomato sauce.
# What You'll 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 ounce) 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 for garnish
26 - Fresh parsley, chopped for garnish
# How to Make It:
01 - Bring chicken broth and milk to a gentle boil in a medium saucepan. Slowly whisk in 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, about 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 Advice:
01 -
- The creamy grits balance that spicy tomato gravy like they were made for each other
- Stone-ground grits transform into something restaurant-worthy with barely any effort
- The whole house smells like a proper Southern kitchen while it simmers
02 -
- Stone-ground grits need that low and slow simmer to properly soften, rushing this step leaves you with sandy texture
- Dont crowd the shrimp when searing or theyll steam instead of getting that nice golden color
- The gravy will continue thickening as it stands off the heat, so dont reduce it too far
03 -
- Pat the shrimp completely dry before seasoning them so they sear instead of steam
- Let the gravy simmer until its nappe thick, coating the back of a spoon
- Use a whisk when adding the grits to prevent any lumps from forming