Creole Shrimp and Grits (Printable version)
A vibrant Southern favorite combining rich, cheesy grits with succulent, spicy shrimp and a flavorful Creole gravy.
# Ingredient list:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth (or water for vegetarian)
03 - 2 tablespoons unsalted butter
04 - 1/2 cup shredded sharp cheddar cheese
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ For the Creole Shrimp
07 - 1 pound large shrimp, peeled and deveined
08 - 1 tablespoon Creole seasoning
09 - 2 tablespoons olive oil
10 - 1/2 cup diced andouille sausage
11 - 1 small yellow onion, finely chopped
12 - 1/2 green bell pepper, finely chopped
13 - 1/2 red bell pepper, finely chopped
14 - 2 celery stalks, finely chopped
15 - 3 cloves garlic, minced
16 - 1 (14.5-ounce) can diced tomatoes, drained
17 - 1/2 cup low-sodium chicken broth
18 - 1 tablespoon tomato paste
19 - 1 teaspoon Worcestershire sauce
20 - 1/4 teaspoon cayenne pepper (optional)
21 - 2 tablespoons fresh parsley, chopped
22 - 2 green onions, sliced (for garnish)
# Directions:
01 - In a medium saucepan, bring 4 cups of chicken broth to a boil. Gradually whisk in 1 cup of stone-ground grits. Reduce heat to low and simmer, stirring occasionally, until the grits are thick and creamy, approximately 20-25 minutes. Stir in 2 tablespoons unsalted butter, 1/2 cup shredded sharp cheddar cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Cover and keep warm.
02 - In a bowl, toss 1 pound of peeled and deveined large shrimp with 1 tablespoon of Creole seasoning until evenly coated. Set aside.
03 - In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup diced andouille sausage and sauté until browned, about 3 minutes. Stir in 1 small finely chopped yellow onion, 1/2 finely chopped green bell pepper, 1/2 finely chopped red bell pepper, and 2 finely chopped celery stalks. Cook until the vegetables soften, about 5 minutes. Add 3 minced garlic cloves and cook for 1 minute more, until fragrant.
04 - Pour in 1 (14.5-ounce) can of drained diced tomatoes, 1/2 cup low-sodium chicken broth, 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon cayenne pepper (if desired for extra heat). Bring to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
05 - Add the seasoned shrimp to the simmering sauce in the skillet. Cook, stirring occasionally, until the shrimp turn pink and become opaque, which typically takes about 3-4 minutes.
06 - Remove the skillet from the heat. Stir in 2 tablespoons of fresh chopped parsley.
07 - Divide the warm grits evenly among serving bowls. Spoon the Creole shrimp and sauce generously over the grits. Garnish with sliced green onions before serving.
# Expert Tips:
01 -
- It's the ultimate comfort food with a lively kick that brightens any day.
- The combination of creamy grits and spicy, tender shrimp is simply irresistible.
02 -
- Never add grits to cold liquid; it causes lumps, so always bring your liquid to a boil first.
- Stirring the grits frequently, especially towards the end, is crucial to prevent sticking and ensure maximum creaminess.
03 -
- For truly next-level creamy grits, stir in a splash of heavy cream or a pat of cream cheese right at the end.
- Don't overcook the shrimp; they turn rubbery quickly, so watch them closely and remove from heat as soon as they're opaque.