Creole Shrimp with Grits (Printable View)

Creamy stone-ground grits paired with seasoned shrimp and a spicy tomato gravy rich in Creole spices.

# Ingredient List:

→ 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 Prepare:

01 - In a medium saucepan, bring 4 cups of water and salt to a boil. Gradually whisk in the grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy (about 20–25 minutes). Stir in butter and cheese (if using) until melted and smooth. Keep warm.
02 - Season the shrimp with Creole seasoning and set aside.
03 - In a large skillet over medium heat, melt the butter. 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 10–12 minutes, stirring occasionally, until thickened. Season with salt and pepper. Stir in parsley.
05 - In a separate skillet, heat olive oil over medium-high heat. Add shrimp and cook 1–2 minutes per side until just opaque and pink. Remove from heat.
06 - Add cooked shrimp to the tomato gravy and gently toss to coat.
07 - To serve, spoon grits into bowls, top with shrimp and gravy. Garnish with scallions and extra parsley.

# Expert Suggestions:

01 -
  • The way the creamy grits soak up that spicy tomato gravy is pure comfort magic
  • It comes together faster than you would think for something this impressive
  • The whole house smells like a New Orleans kitchen even if you have never been south of the Mason-Dixon line
02 -
  • Stone-ground grits are non-negotiable here, instant grits will turn into a sad paste
  • Do not walk away from the grits, they need frequent stirring or they will stick and burn
  • The gravy keeps thickening as it sits so do not reduce it too much
  • Shrimp cook incredibly fast so have everything else ready before you heat the pan
03 -
  • Taste your gravy before adding salt because the Creole seasoning and stock bring plenty of salt already
  • If your grits get too thick, splash in some hot milk or cream to loosen them up
  • Leftover gravy makes incredible eggs the next morning

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