Creole Shrimp Grits Tomato (Print Version)
Succulent Creole-spiced shrimp over creamy stone-ground grits with a flavorful tomato gravy.
# 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 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - ½ teaspoon salt
07 - ¼ 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 Tomato Gravy
12 - 1 tablespoon olive oil
13 - ½ cup onion, finely chopped
14 - ½ cup green bell pepper, finely chopped
15 - 2 garlic cloves, minced
16 - 1 (14.5-ounce) can diced tomatoes with juices
17 - 1 tablespoon tomato paste
18 - ½ teaspoon smoked paprika
19 - ½ teaspoon cayenne pepper
20 - ½ teaspoon dried thyme
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
23 - ½ cup low-sodium chicken broth
24 - 2 teaspoons Worcestershire sauce
25 - 2 green onions, thinly sliced
26 - Chopped fresh parsley
# Steps:
01 - Bring chicken broth and milk to a gentle boil in a medium saucepan. Whisk in grits slowly, reduce heat to low, and cook stirring frequently until thickened and creamy, about 20–25 minutes. Stir in butter, cheddar cheese, salt, and pepper. Keep warm.
02 - Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in diced tomatoes with juices, tomato paste, smoked paprika, cayenne, thyme, salt, and black pepper. Cook 5 minutes. Add chicken broth and Worcestershire sauce. Simmer uncovered 8–10 minutes until thickened. Adjust seasoning and keep warm.
03 - Pat shrimp dry and toss with Creole seasoning. In a separate large skillet, heat olive oil and butter over medium-high heat. Add shrimp in a single layer and cook 2–3 minutes per side until just opaque and pink.
04 - Divide grits among serving bowls. Spoon tomato gravy over the grits. Top with cooked shrimp. Garnish with green onions and chopped parsley. Serve immediately.
# Expert Tips:
01 -
- The way the creamy grits catch that spiced tomato gravy is something youll want to experience again and again
- It comes together faster than youd think for something this impressive
02 -
- Stoneground grits really do need that full 20 to 25 minutes of cooking time to lose their raw taste
- Overcooked shrimp become rubbery so pull them the second they turn pink
03 -
- Patting the shrimp completely dry before seasoning helps them develop a better sear
- Warm your serving bowls before plating so everything stays hot longer