Creole Shrimp Grits Spicy Tomato (Printable Version)
Succulent Creole-spiced shrimp served over creamy grits with a bright, spicy tomato-based sauce.
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth (or water)
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 (store-bought or homemade)
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 (e.g., Tabasco), plus more to taste
21 - 1/2 tsp smoked paprika
22 - 1/2 tsp dried thyme
23 - 1/2 tsp kosher salt
24 - 1/4 tsp cayenne pepper (optional, for extra heat)
25 - 2 green onions, thinly sliced (for garnish)
26 - Fresh parsley, chopped (for garnish)
# 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 (if using). 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 Tips:
01 -
- The spicy tomato gravy transforms ordinary shrimp into something youd crave at midnight
- Stone-ground grits cook down into the creamiest, most comforting bed youve ever tasted
02 -
- Stone-ground grits need frequent stirring or they'll stick and scorch, ruining the whole pot
- Shrimp turn from perfectly cooked to rubbery in seconds, so pull them the moment they turn pink
03 -
- Pat the shrimp completely dry before seasoning or they'll steam instead of sear
- Let the gravy simmer until it coats the back of a spoon, and no less