Creole Shrimp Grits Spicy Tomato (Print)
Creamy grits layered with Creole-seasoned shrimp and a bold, spicy tomato gravy.
# What You Need:
→ 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 Make It:
01 - In a medium saucepan, bring chicken broth and milk to a gentle boil. Slowly whisk in the grits. Reduce heat to low, cover, and simmer, stirring frequently, until thick and creamy (20–25 minutes). Stir in butter, cheese, salt, and pepper. Keep warm.
02 - In a bowl, toss shrimp with Creole seasoning until evenly coated.
03 - In a large skillet over medium-high heat, heat olive oil and butter. 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 - In the same skillet, melt butter over medium heat. Add onion, bell pepper, and celery. Sauté until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in diced tomatoes, tomato paste, chicken broth, hot sauce, paprika, thyme, salt, and cayenne. Bring to a simmer and cook, stirring occasionally, until thickened (10–12 minutes).
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 Advice:
01 -
- The way the spicy gravy cuts through the richness of the grits creates this incredible push pull that keeps you coming back for another bite
- Stone ground grits transform into something velvety and luxurious that feels like a proper hug on a plate
- Everything comes together in under an hour but tastes like it simmered all afternoon
02 -
- Stone ground grits need time and patience, rushing them will leave you with a gritty, disappointing texture
- The gravy will continue to thicken as it sits, so do not panic if it seems a little loose at first
- Shrimp turn from perfectly cooked to rubbery in seconds, so pull them the moment they turn pink
03 -
- Stir a splash of heavy cream into the finished grits for restaurant level richness
- Make the gravy a day ahead and let the flavors meld even more deeply
- If the gravy gets too thick, thin it with a little more chicken broth rather than water