Creole Shrimp and Grits (Printable)
Creamy buttery grits topped with spicy, saucy shrimp in vibrant Creole-inspired gravy. A Southern classic comfort dish.
# What You Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 2 tablespoons unsalted butter
04 - 1/2 cup sharp cheddar cheese, shredded
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 andouille sausage, diced
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
21 - 2 tablespoons fresh parsley, chopped
22 - 2 green onions, sliced
# How-To Steps:
01 - In a medium saucepan, bring the chicken broth to a boil. Gradually whisk in the grits while stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring occasionally, until thick and creamy, approximately 20 to 25 minutes.
02 - Stir in butter, cheddar cheese, salt, and pepper until fully incorporated. Cover and keep warm on low heat.
03 - Coat the peeled and deveined shrimp evenly with Creole seasoning and set aside.
04 - Heat olive oil in a large skillet over medium heat. Add diced andouille sausage and sauté until browned, approximately 3 minutes. Add chopped onion, bell peppers, and celery; cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, and cayenne pepper to the skillet. Simmer for 5 to 7 minutes until the sauce thickens slightly.
06 - Add the seasoned shrimp to the skillet and cook while stirring until shrimp turn pink and opaque, approximately 3 to 4 minutes. Do not overcook.
07 - Remove from heat and stir in fresh parsley. Divide grits among serving bowls, top with Creole shrimp and sauce, and garnish with sliced green onions.
# Expert Tips:
01 -
- The trinity of bell peppers, onion, and celery creates this incredible aromatic base that perfumes your whole kitchen with anticipation.
- Those creamy, cheesy grits absorb the spicy tomato sauce in a way that makes every bite taste like a perfect union of land and sea.
02 -
- Dont rush the grits or theyll remain gritty, giving them a full 20-25 minutes to release their starch is what creates that dreamy creaminess without needing excessive butter.
- Pulling the shrimp from the heat when they just barely turn pink rather than waiting until theyre completely firm prevents them from becoming rubbery and tough.
03 -
- Reserve a few tablespoons of the cooking liquid from the shrimp mixture to loosen up the grits if theyre served later, as they tend to thicken dramatically as they sit.
- The flavors develop beautifully overnight, making this an excellent dish to prepare in advance, with the shrimp mixture actually tasting even better the next day.