Creole Shrimp Grits Tomato (Print Version)

Creamy grits paired with spicy shrimp and savory tomato gravy for a hearty Southern main dish.

# What You 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 for garnish
26 - Chopped fresh parsley for garnish

# Preparation Steps:

01 - In a medium saucepan, bring chicken broth and milk to a gentle boil. Whisk in the grits slowly, reduce heat to low, and cook, stirring frequently, until thickened and creamy, about 20 to 25 minutes for stone-ground grits. 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 for 1 minute more. Stir in diced tomatoes with juices, tomato paste, smoked paprika, cayenne, thyme, salt, and black pepper. Cook for 5 minutes, stirring occasionally. Add chicken broth and Worcestershire sauce. Simmer uncovered for 8 to 10 minutes, until thickened. Adjust seasoning if needed. Lower heat 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 to 3 minutes per side, until just opaque and pink. Do not overcook.
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 Advice:

01 -
  • The tomato gravy adds a layer of depth that cuts through the rich grits and brings everything together
  • Creole seasoning on the shrimp gives you that signature Southern kick without being overwhelming
  • Stone-ground grits make all the difference in texture, creating the creamiest base you will ever taste
02 -
  • Stone-ground grits need time and patience, so do not try to rush them or they will turn out gritty and undercooked
  • The gravy will continue to thicken as it sits, so if it gets too thick, add a splash more broth or water to loosen it up
  • Shrimp cook incredibly fast, so watch them closely and pull them off the heat as soon as they turn pink
03 -
  • If you can find it, buy shrimp that has never been frozen, since frozen shrimp can release excess water and make searing harder
  • Warm your serving bowls in the oven for a few minutes before plating, which helps everything stay hot longer
  • Make the gravy up to a day ahead and reheat it gently while you cook the shrimp

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