Creole Shrimp Grits Tomato (Printable Version)
Southern-style creamy grits topped with Creole-spiced shrimp and 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 - fresh parsley, chopped for garnish
# Step-by-Step:
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 and 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 bright tangy depth that cuts through the creamy richness making every bite perfectly balanced
- Stoneground grits transform into something luxurious with the right technique and patience
- The Creole seasoning brings that authentic New Orleans heat without overwhelming the delicate shrimp
02 -
- Overcooked shrimp become rubbery and sad so pull them the second they turn pink
- Grits will thicken as they sit so have a splash of warm milk ready to loosen them up
- The gravy needs to be thick enough to cling to the grits not runny like soup
03 -
- Room temperature shrimp sear more evenly than cold straight from the fridge ones
- Taste the gravy before adding extra salt since Creole seasoning is already salty