Creole Shrimp Grits Spicy Tomato (Printable Version)
Creamy stone-ground grits combined with seasoned shrimp and a spicy tomato gravy rich in Creole spices.
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water or half water half milk
03 - 1 teaspoon kosher salt
04 - 2 tablespoons unsalted butter
05 - 1/2 cup sharp cheddar cheese grated
→ For the Shrimp
06 - 1 pound large shrimp 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
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon dried thyme
19 - 1/4 teaspoon cayenne pepper
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
23 - 2 scallions sliced
# How to Make It:
01 - Bring 4 cups of water and kosher salt to a boil in a medium saucepan. Gradually whisk in the stone-ground grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 20 to 25 minutes until thickened and creamy. Remove from heat and stir in 2 tablespoons of unsalted butter and sharp cheddar cheese until melted and smooth. Keep warm while preparing the remaining components.
02 - Place the peeled and deveined large shrimp in a bowl and toss evenly with 1 tablespoon of Creole seasoning. Set aside while preparing the gravy base to allow the flavors to penetrate the shrimp.
03 - Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped yellow onion, green bell pepper, and celery stalks. Sauté the vegetable mixture for approximately 5 minutes until softened and fragrant. Add the minced garlic and cook for an additional minute until aromatic, being careful not to brown the garlic.
04 - Pour in the crushed tomatoes and add the tomato paste, hot sauce, smoked paprika, dried thyme, and cayenne pepper. Stir in the low-sodium chicken or seafood stock. Bring the mixture to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until the gravy has thickened considerably. Season with salt and freshly ground black pepper to taste. Fold in the chopped fresh parsley.
05 - Heat 1 tablespoon of olive oil in a separate skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1 to 2 minutes per side until just opaque and pink throughout. Be careful not to overcook as shrimp will become tough. Remove from heat immediately.
06 - Transfer the seared shrimp to the prepared tomato gravy and gently toss to coat evenly, allowing the shrimp to absorb the Creole flavors. Keep the mixture warm over low heat for 2 to 3 minutes if needed, but avoid prolonged cooking to prevent the shrimp from becoming rubbery.
07 - Spoon a generous portion of the warm creamy grits into individual serving bowls. Top with the shrimp and gravy mixture, distributing evenly among servings. Garnish with sliced scallions and additional fresh parsley. Serve immediately while hot, accompanied by crusty bread or a simple green salad if desired.
# Expert Tips:
01 -
- The gravy alone is worth keeping in your back pocket for eggs, biscuits, or honestly just eating with a spoon when nobody is watching
- Stone-ground grits transform into something luxurious and restaurant-worthy with barely any effort
- That moment when the spicy gravy hits the creamy grits is basically dinner table magic
02 -
- Grits will thicken as they sit, so add a splash of water or milk if needed before serving
- Shrimp cook terrifyingly fast, so watch them like a hawk and remove immediately when pink
- The gravy can be made ahead and reheated, which actually makes the flavors develop even more
03 -
- Pat your shrimp completely dry before seasoning to get a better sear and prevent them from steaming
- Taste your gravy at every stage and adjust seasoning as you go, not just at the end
- If your grits are too thick, whisk in warm liquid gradually rather than all at once