Creole Shrimp Grits Spicy Tomato (Print)
Creamy grits paired with seasoned shrimp and a bold, spicy tomato gravy bursting with Creole flavors.
# What You Need:
→ 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 Make It:
01 - Bring 4 cups of water and salt to a boil in a medium saucepan. Gradually whisk in the grits, then reduce heat to low. Simmer for 20-25 minutes, stirring frequently until thick and creamy. Stir in butter and cheese if using until melted and smooth. Keep warm.
02 - Coat the peeled and deveined shrimp evenly with Creole seasoning. Set aside to allow flavors to meld while preparing the gravy base.
03 - Melt butter in a large skillet over medium heat. Add the chopped onion, bell pepper, and celery (the Holy Trinity). Sauté for 5 minutes until vegetables are softened and fragrant. Add minced garlic and cook for 1 additional minute.
04 - Stir in crushed tomatoes, tomato paste, hot sauce, smoked paprika, dried thyme, and cayenne if using. Pour in the stock and bring to a simmer. Cook for 10-12 minutes, stirring occasionally, until the gravy thickens. Season with salt and pepper to taste. Stir in the chopped parsley.
05 - Heat olive oil in a separate skillet over medium-high heat. Add seasoned shrimp and cook for 1-2 minutes per side until just opaque and pink. Remove immediately to prevent overcooking.
06 - Add cooked shrimp to the tomato gravy and gently toss to coat evenly. To serve, spoon creamy grits into bowls, top with shrimp and generous spoonfuls of gravy. Garnish with sliced scallions and extra fresh parsley.
# Expert Advice:
01 -
- The spicy gravy wakes up the creamy grits in the most perfect way possible
- Everything comes together in under an hour but tastes like you simmered it all day
02 -
- Overcooking the shrimp will make them rubbery, so pull them the second they turn pink
- The gravy continues thickening off the heat, so don't reduce it too much in the pan
03 -
- Pat your shrimp completely dry before seasoning them or they'll steam instead of sear
- Warm your plates in the oven so everything stays hot until the last bite