Creole Shrimp and Grits (Printable)
Tender shrimp in a spicy tomato sauce served over creamy, buttery cheddar grits.
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon salt
06 - 1/2 cup shredded sharp cheddar cheese
→ For the Shrimp
07 - 1 pound large shrimp, peeled and deveined
08 - 1 tablespoon Creole seasoning
09 - 2 tablespoons olive oil
→ For the Sauce
10 - 4 ounces smoked andouille sausage, sliced
11 - 1 small onion, finely chopped
12 - 1 green bell pepper, diced
13 - 2 celery stalks, diced
14 - 3 garlic cloves, minced
15 - 1 (14-ounce) can diced tomatoes
16 - 1/2 cup chicken broth
17 - 1 teaspoon Worcestershire sauce
18 - 1/2 teaspoon hot sauce (optional)
19 - 2 tablespoons chopped fresh parsley
20 - Salt and black pepper, to taste
# How to Make It:
01 - Bring water and milk to a gentle boil in a medium saucepan. Whisk in grits and salt. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thickened. Stir in butter and cheddar cheese until melted and smooth. Keep warm until serving.
02 - Coat shrimp evenly with Creole seasoning. Set aside while preparing the sauce base.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté andouille sausage for 2–3 minutes until browned. Add onion, bell pepper, and celery; cook 4–5 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
04 - Add diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce. Simmer for 5–7 minutes until slightly reduced. Season with salt and pepper. Stir in chopped parsley.
05 - Heat remaining olive oil in a separate skillet over medium-high heat. Sauté seasoned shrimp 1–2 minutes per side until pink and just cooked through. Do not overcook.
06 - Divide warm grits among serving bowls. Spoon Creole sauce over grits and arrange shrimp on top. Garnish with additional parsley if desired. Serve immediately.
# Expert Advice:
01 -
- The way the cheddar grits cradle that spicy Creole sauce feels like an embrace from someone who knows exactly what you need
- This recipe comes together faster than you'd expect, making it perfect for weeknight dinners or lazy Sunday mornings alike
02 -
- Stone-ground grits need frequent stirring to prevent sticking and ensure even cooking
- Shrimp continue cooking after they leave the pan, so remove them while still slightly underdone
03 -
- Use a heavy-bottomed pot for grits to prevent scorching at the bottom
- Pat shrimp completely dry before seasoning to help them develop a nice sear