Creole Shrimp Grits Tomato

The first time I had shrimp and grits was at a tiny hole-in-the-wall in Charleston, where the waiter warned me about the heat but I ordered it anyway. My server laughed when I immediately reached for my water after the first bite, but I could not stop eating. That bowl stuck with me for years, and I have been trying to recreate that perfect balance of creamy, spicy, and savory ever since. This version brings together everything I love about the dish.

I made this for a Sunday brunch last fall when my cousin from New Orleans visited. She took one bite, closed her eyes, and said this reminded her of Sunday mornings at her grandmother's house. We spent the rest of the meal trading stories about family kitchens and the food that feels like home. Now it is the recipe everyone requests when they come over.

Ingredients

• 1 cup stone-ground grits: Stone-ground absorbs liquid differently than instant, giving you that restaurant-quality creamy texture that makes this dish special
• 4 cups low-sodium chicken broth: Using broth instead of water builds a savory foundation, and low-sodium lets you control the salt level
• 1 cup whole milk: The milk adds richness and helps create that silky smooth consistency you want in a proper grits bowl
• 2 tablespoons unsalted butter: Stirred in at the end, this finishes the grits with glossy richness
• 1 cup sharp cheddar cheese: Sharp cheddar stands up to the bold flavors without getting lost
• 1 pound large shrimp: Peeled and deveined saves prep time, and large shrimp hold up better to the bold Creole spices
• 1 tablespoon Creole seasoning: This blend typically includes paprika, garlic powder, onion powder, and cayenne, giving you that authentic Southern flavor profile
• 1 (14.5-ounce) can diced tomatoes: The juices become the base of your gravy, so do not drain them
• 1 tablespoon tomato paste: This concentrates the tomato flavor and helps thicken the gravy naturally
• ½ teaspoon smoked paprika: Adds a subtle smoky depth that pairs beautifully with the shrimp
• 2 teaspoons Worcestershire sauce: The secret ingredient that adds umami and rounds out all the flavors

Instructions

Get your grits going first:

Bring your chicken broth and milk to a gentle bubble in a medium saucepan, then whisk in the grits slowly to prevent clumps. Lower the heat and let it simmer, stirring often so it does not stick, until the grits are tender and have absorbed most of the liquid, about 20 to 25 minutes.

Finish the grits:

Stir in the butter until it melts completely, then fold in the cheddar cheese, salt, and pepper. Keep it warm over very low heat, stirring occasionally to keep it smooth.

Build your gravy base:

Heat olive oil in a large skillet over medium heat and sauté your onion and bell pepper until they soften and start to smell sweet, about 5 minutes. Add the garlic and let it cook for just a minute so it does not burn.

Simmer the gravy:

Pour in the diced tomatoes with all their juices, then add the tomato paste, smoked paprika, cayenne, thyme, salt, and pepper. Let it cook for 5 minutes so the flavors meld together, then add the chicken broth and Worcestershire sauce. Simmer uncovered for 8 to 10 minutes until it thickens nicely.

Season the shrimp:

Pat your shrimp dry with paper towels, then toss them with the Creole seasoning until they are evenly coated.

Sear the shrimp:

Heat olive oil and butter in a separate large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, just until they turn pink and opaque. Do not overcook them or they will become rubbery.

Bring it all together:

Spoon a generous portion of creamy grits into each bowl, ladle that rich tomato gravy over the top, and arrange the cooked shrimp on top. Garnish with sliced green onions and fresh parsley, then serve it right away while everything is hot.

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This dish has become my go-to for whenever I need to feed people something that feels like a hug in a bowl. There is something about the combination of creamy, spicy, and savory that makes everyone slow down and really enjoy their meal. That is the kind of food I want to keep making.

Making It Your Own

I have learned that the best recipes are the ones you adapt to fit your taste. Sometimes I add smoked sausage slices to the shrimp skillet, letting them get crispy and render some of that smoky fat into the pan. Other times, when fresh corn is in season, I cut kernels right off the cob and fold them into the grits for sweetness. The version that works for your kitchen is the right one.

Timing Is Everything

The biggest challenge with this dish is getting everything hot at the same time. Start your grits first, since they take the longest, and make the gravy second. Cook the shrimp last, right before you are ready to serve, because they only need a few minutes. If you prep all your ingredients before you start cooking, the whole process flows so much smoother.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness, but sweet iced tea feels more authentic to the Southern roots. If you are serving this for brunch, a simple green salad with a tangy vinaigrette helps balance the meal. For dinner, roasted asparagus or sautéed collard greens work beautifully.

• Set out hot sauce on the table so guests can adjust the heat to their liking
• Extra shredded cheddar on top never hurts anyone
• Crusty bread is perfect for soaking up any leftover gravy

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This recipe is about taking your time and enjoying the process as much as the result. Good food brings people together, and that is exactly what this dish does best.

Recipe FAQs

→ How do I achieve creamy grits?

Cook stone-ground grits slowly over low heat, stirring frequently and adding butter and cheese near the end to enhance creaminess.

→ What gives the shrimp its Creole flavor?

A blend of paprika, cayenne, thyme, and other spices is used to season the shrimp, providing a distinctive Creole kick.

→ Can I adjust the spice level of this dish?

Yes, the cayenne in the tomato gravy can be increased or omitted to control the spiciness to your preference.

→ What is the purpose of the tomato gravy?

The tomato gravy adds a rich, tangy, and slightly smoky layer that complements the mild grits and spicy shrimp, tying the dish together.

→ Are there suitable garnishes for this dish?

Thinly sliced green onions and chopped fresh parsley add color and a fresh contrast to the creamy and spicy elements.