Creole Shrimp Grits Spicy Tomato (Printable)
Stone-ground grits with Creole-seasoned shrimp and a lively spicy tomato gravy, a Southern-inspired main dish.
# What's Needed:
→ 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 tablespoons unsalted butter
05 - 1/2 cup shredded sharp cheddar cheese
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Creole seasoning
10 - 1 tablespoon olive oil
11 - 1 tablespoon unsalted butter
→ For the Spicy Tomato Gravy
12 - 2 tablespoons 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 tablespoon tomato paste
19 - 1 cup low-sodium chicken broth
20 - 1 teaspoon hot sauce, plus more to taste
21 - 1/2 teaspoon smoked paprika
22 - 1/2 teaspoon dried thyme
23 - 1/2 teaspoon kosher salt
24 - 1/4 teaspoon cayenne pepper
25 - 2 green onions, thinly sliced for garnish
26 - Fresh parsley, chopped for garnish
# How to Make It:
01 - Bring chicken broth and milk to a gentle boil in a medium saucepan. 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 - Toss shrimp with Creole seasoning in a bowl until evenly coated.
03 - Heat olive oil and butter in a large skillet over medium-high heat. 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 - Melt butter in the same skillet 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.
# Tips for Success:
01 -
- The combination of silky grits and spicy tomato gravy creates that perfect yin-yang comfort food magic
- Creole seasoning transforms simple shrimp into something that feels like a special occasion without hours of work
02 -
- Stone-ground grits require patience and frequent stirring to prevent them from sticking or becoming lumpy
- Do not overcook the shrimp or they will become tough and rubbery instead of tender and juicy
03 -
- Add a splash of heavy cream to the grits just before serving for extra indulgence
- Make the gravy a day ahead and reheat it gently while the grits cook