Creole Shrimp Grits Spicy Tomato (Printable)
Creamy stone-ground grits topped with Creole-seasoned shrimp and a spicy tomato gravy bursting with bold flavors.
# What's Needed:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water or half water and 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 - In a medium saucepan, bring 4 cups of water and salt to a boil. Gradually whisk in the grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy (about 20-25 minutes). Stir in butter and cheese (if using) until melted and smooth. Keep warm.
02 - Season the shrimp with Creole seasoning and set aside.
03 - In a large skillet over medium heat, melt the butter. Add onion, bell pepper, and celery; sauté until softened (about 5 minutes). Add garlic and cook for 1 minute more.
04 - Stir in crushed tomatoes, tomato paste, hot sauce, paprika, thyme, cayenne (if using), and stock. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until thickened. Season with salt and pepper. Stir in parsley.
05 - In a separate skillet, heat olive oil over medium-high heat. Add shrimp and cook 1-2 minutes per side until just opaque and pink. Remove from heat.
06 - Add cooked shrimp to the tomato gravy and gently toss to coat.
07 - To serve, spoon grits into bowls, top with shrimp and gravy. Garnish with scallions and extra parsley.
# Tips for Success:
01 -
- The combination of creamy grits and spicy Creole gravy hits every comfort craving in one bite
- This comes together in under an hour but tastes like it simmered all afternoon
02 -
- Stone-ground grits really do require that 20-plus minute simmer time so do not try to rush this step
- Shrimp overcook insanely fast so pull them the second they turn pink or they will turn rubbery
03 -
- Room temperature shrimp sear more evenly so pull them out of the fridge 15 minutes before cooking
- Taste your gravy before adding the shrimp because you want it slightly more seasoned than you think