Creole Shrimp Grits Spicy Tomato

The first time I had this dish was at a tiny hole in the wall restaurant in Charleston, where the waitress warned me about the heat but winked when she said it. I spent the next three years trying to recreate that perfect balance of creamy comfort and fiery kick in my own kitchen, burning through countless batches of overcooked grits along the way.

I made this for my fathers birthday last year and he literally stopped talking midway through his first bite, which is saying something. My brother, who claims to hate grits, went back for thirds and asked if I could teach him how to make the gravy.

Ingredients

• Stone ground grits: Trust me on this one, instant grits will break your heart here
• Low sodium chicken broth: Using low sodium lets you control the seasoning since the Creole spices pack plenty of salt already
• Whole milk: This is what makes the grits sing, though Ive used half and half in a pinch
• Sharp cheddar cheese: The sharpness cuts through the richness and adds another layer of flavor
• Large shrimp: Peel and devein them yourself for the freshest taste, or save time and buy them prepped
• Creole seasoning: Homemade or store bought, just make sure its fresh
• The holy trinity: Onion, bell pepper, and celery form the backbone of that authentic Creole flavor
• Diced tomatoes with juices: All that liquid becomes part of your gravy, so do not drain them
• Tomato paste: This concentrates the tomato flavor and helps thicken the gravy beautifully
• Hot sauce: Start with one tablespoon and taste as you go, keeping the bottle nearby

Instructions

Get your grits going first:

Bring the chicken broth and milk to a gentle bubble in a medium saucepan, then slowly whisk in the grits like youre trying to prevent any lumps from forming. Drop the heat to low, cover it up, and let it simmer for about 20 to 25 minutes, stirring frequently so it does not stick to the bottom.

Make them creamy and dreamy:

Once the grits are thick and creamy, stir in the butter until it melts completely, then fold in the sharp cheddar cheese along with the salt and pepper. Keep the grits warm over very low heat while you work on everything else.

Season your shrimp:

Toss the peeled shrimp with the Creole seasoning in a bowl until theyre evenly coated, letting them sit while you heat up the skillet.

Sear the shrimp perfectly:

Heat the olive oil and butter in a large skillet over medium high heat, then add the shrimp in a single layer. Cook them for about 1 to 2 minutes per side until they turn pink and just opaque, then remove them immediately and set them aside on a plate.

Build your gravy base:

Melt the butter in the same skillet over medium heat, then toss in the diced onion, bell pepper, and celery. Let them soften for about 5 minutes until theyre fragrant and starting to translucent.

Add the aromatics:

Stir in the minced garlic and let it cook for just one minute until its fragrant, being careful not to burn it.

Create the spicy tomato gravy:

Pour in the diced tomatoes with all their juices, then add the tomato paste, chicken broth, hot sauce, smoked paprika, dried thyme, salt, and cayenne if you are feeling brave. Bring everything to a simmer and let it cook for 10 to 12 minutes, stirring occasionally until the gravy thickens nicely.

Bring it all together:

Slide the cooked shrimp back into the skillet and let them simmer in the gravy for 2 to 3 minutes until they are heated through. Spoon those creamy grits into bowls, ladle the shrimp and spicy tomato gravy over the top, and finish with sliced green onions and fresh parsley.

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This recipe has become my go to for comfort dinner parties because people literally hover over the stove waiting for the gravy to finish. Something about that combination of spicy and creamy just makes everyone relax and settle in.

Making It Your Own

I have discovered that adding andouille sausage alongside the shrimp transforms this into an even heartier meal, perfect for cold winter nights when you need something substantial. The smoked meat plays beautifully with the spicy tomato base.

Wine Pairing Magic

A crisp Sauvignon Blanc with its bright acidity cuts right through the rich grits and tempers the heat from the gravy. If you prefer red, a light Pinot Noir works surprisingly well without overpowering the delicate shrimp.

Serving Like A Pro

Presentation matters here, so use shallow bowls that let you see those beautiful layers of creamy grits, vibrant red gravy, and pink shrimp. Sprinkle the green onions and parsley right before serving so they stay fresh and bright.

• Warm your bowls in the oven for a few minutes before serving
• Keep extra hot sauce on the table for the heat seekers
• Crusty bread is essential for mopping up every last drop of that gravy

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There is something deeply satisfying about a dish that feels both elegant and comforting at the same time, like wearing a silk robe over your favorite flannel pajamas. Hope this brings as much joy to your table as it has to mine.

Recipe Questions & Answers

→ What type of grits works best?

Stone-ground grits provide the best texture and creaminess for this dish.

→ How do you make the tomato gravy spicy?

Hot sauce and cayenne pepper are added to the tomato base for layered heat.

→ Can I use other proteins instead of shrimp?

Smoked sausage can replace half the shrimp to add a smokier flavor.

→ What sides pair well with this dish?

A crisp Sauvignon Blanc or green vegetables complement the rich flavors nicely.

→ How to keep grits creamy after cooking?

Stir in butter and cheese, and keep them warm covered to maintain creaminess.

→ Is this dish gluten-free?

Yes, using gluten-free broth and seasoning ensures the dish remains gluten-free.