Creole Shrimp Grits Spicy Tomato

The first time I had shrimp and grits in a tiny New Orleans cafe, I actually laughed out loud at how good it was. The server looked at me like I was crazy, but that spicy tomato gravy had just done something magical to my tastebuds that I couldn't explain. Now I make this at least once a month, and my husband has stopped asking what's for dinner when he smells onions hitting hot butter.

Last winter, my sister came over during a terrible snowstorm and I made this for us. We ate it standing at the counter in our socks, watching fat flakes pile up outside the window, and she said it was the best thing she'd ever put in her mouth.

Ingredients

• Stone-ground grits: Instant grits won't give you that creamy, polenta-like texture that makes this dish sing
• Water or milk mixture: Using half milk makes the grits unbelievably luxurious
• Kosher salt: Grits need salt from the beginning or they'll taste flat no matter what you add later
• Unsalted butter: You want control over the salt level since the Creole seasoning brings plenty
• Sharp cheddar cheese: Optional but highly recommended for that extra layer of comfort
• Large shrimp: Don't go smaller than 16 count or they'll shrink to nothing in the pan
• Creole seasoning: This is your flavor foundation so don't be shy with it
• The holy trinity: Onion, bell pepper, and celery are non-negotiable for authentic Creole flavor
• Crushed tomatoes: Whole tomatoes will work but crushed give you that perfect gravy consistency
• Tomato paste: Concentrated tomato goodness that deepens the whole sauce
• Hot sauce: Start with a tablespoon and add more until it hits your happy place
• Smoked paprika: This brings a subtle smokiness that makes people ask what your secret is
• Chicken or seafood stock: Use what you have but seafood stock takes it to another level

Instructions

Get your grits going first:

Bring your water and salt to a rolling boil, then slowly whisk in the grits to prevent any lumps from forming

Let them bubble gently:

Reduce heat to low and simmer, stirring often so they don't stick to the bottom, until they're thick and creamy about 20 to 25 minutes

Make them irresistible:

Stir in the butter and cheese until melted and smooth, then keep warm while you make everything else

Season your shrimp:

Toss them with the Creole seasoning and let them hang out while you start the gravy

Build your flavor base:

Melt butter in a large skillet and cook your onion, bell pepper, and celery until they're soft and fragrant about 5 minutes

Add the garlic:

Throw in the minced garlic for just one minute so it doesn't burn and get bitter

Create the gravy:

Stir in the crushed tomatoes, tomato paste, hot sauce, smoked paprika, thyme, and cayenne if you're feeling brave

Let it thicken:

Add the stock and let everything simmer together for 10 to 12 minutes until it coats the back of a spoon

Season it right:

Taste and add salt and pepper as needed, then stir in the fresh parsley

Sear the shrimp:

Heat olive oil in a separate skillet and cook the shrimp just 1 to 2 minutes per side until they turn pink and opaque

Bring it all together:

Add those gorgeous shrimp right into your gravy and toss them gently so they're coated in all that flavor

Plate it up:

Spoon creamy grits into bowls, top with shrimp and that spicy gravy, and finish with scallions and extra parsley

Pin

My friend from Charleston told me I was crazy for making this on a Tuesday night, but then she took one bite and asked if I could teach her how to make it every week for the rest of her life.

Getting the Creamiest Grits

I learned the hard way that rushing grits is a rookie mistake. Stone-ground grits need time and gentle attention, stirring frequently to release their starch and create that velvety texture that makes this dish so special. If they start looking too thick, add a splash more liquid rather than leaving them grainy.

Building Layers of Flavor

The secret to restaurant-quality gravy is letting each ingredient shine before adding the next one. When your onions and peppers start to turn golden and smell sweet, that's when you know the foundation is solid enough to support everything else that comes after.

Making It Your Own

This recipe welcomes substitutions like an old friend welcomes you home. Add crispy andouille sausage, swap in crab meat, or make it vegetarian with mushrooms and extra vegetables.

• Leftover gravy keeps beautifully in the fridge for up to three days
• Reheat grits with a splash of milk to restore their creaminess
• The flavors actually get better after sitting overnight

Pin

There's something about this dish that makes even a regular Tuesday feel like a celebration worth savoring.

Recipe Questions & Answers

→ What kind of grits work best for this dish?

Stone-ground grits provide a creamy texture and rich flavor, ideal for soaking up the spicy tomato gravy.

→ How can I adjust the spice level?

Add more or less hot sauce and cayenne pepper to the tomato gravy according to your heat preference.

→ Can I use different protein than shrimp?

Yes, smoked andouille sausage or chicken can be added to the gravy for variation and extra flavor.

→ Is there a way to make the grits creamier?

Substitute half the cooking water with milk or stir in a splash of heavy cream at the end for extra richness.

→ What garnishes complement this dish?

Fresh parsley and sliced scallions add color and a fresh bite that balances the bold gravy and shrimp.