Creole Shrimp Grits Spicy Tomato (Printable View)
Creamy grits with Creole-spiced shrimp and a spicy tomato gravy, full of rich Southern flavors.
# Ingredient List:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tbsp unsalted butter
05 - 1/2 cup shredded sharp cheddar cheese
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
→ For the Shrimp
08 - 1 lb large shrimp, peeled and deveined
09 - 1 tbsp Creole seasoning
10 - 1 tbsp olive oil
11 - 1 tbsp unsalted butter
→ For the Spicy Tomato Gravy
12 - 2 tbsp 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 oz) can diced tomatoes with juices
18 - 1 tbsp tomato paste
19 - 1 cup low-sodium chicken broth
20 - 1 tsp hot sauce
21 - 1/2 tsp smoked paprika
22 - 1/2 tsp dried thyme
23 - 1/2 tsp kosher salt
24 - 1/4 tsp cayenne pepper
25 - 2 green onions, thinly sliced
26 - Fresh parsley, chopped
# How to Prepare:
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 for 20-25 minutes, stirring frequently until thick and creamy. 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 1-2 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, sautéing for 5 minutes until softened. Add garlic and cook 1 minute more. Stir in diced tomatoes, tomato paste, chicken broth, hot sauce, paprika, thyme, salt, and cayenne. Simmer for 10-12 minutes until thickened, stirring occasionally.
05 - Return shrimp to the skillet and simmer in the gravy for 2-3 minutes until heated through. Spoon grits into bowls, top with shrimp and tomato gravy, and garnish with green onions and parsley.
# Expert Suggestions:
01 -
- The tomato gravy adds such incredible depth that regular shrimp and grits will feel plain afterward
- Stone-ground grits make all the difference in texture, worth every extra minute of stirring
02 -
- Stone-ground grits need much more liquid than the package suggests because they keep absorbing as they cook
- The shrimp will continue cooking in the hot gravy, so pull them from the pan while they're still slightly underdone
03 -
- Pat your shrimp completely dry before seasoning them or they'll steam instead of getting that nice sear
- Taste your gravy before adding the final salt since the Creole seasoning and cheese already bring plenty of saltiness