Creole Shrimp Cheese Grits

The first time I had shrimp and grits was at this tiny hole in the wall in Charleston where the waiter warned me about the heat level. I took one bite of that spicy, creamy bowl and completely understood why Southerners talk about this dish with such reverence. Now it is the dinner I make when I want something that feels special but does not take hours to prepare.

I made this for my dad last summer and he kept going back for seconds until the pan was empty. Seeing someone who claims to not like seafood change their mind over one bowl was pretty satisfying.

Ingredients

• 1 cup stone ground grits: Stone ground have superior texture and absorb liquid beautifully compared to instant versions
• 4 cups low sodium chicken broth: Using broth instead of water adds depth to the grits foundation
• 1 cup sharp cheddar cheese, shredded: The sharpness cuts through the richness and adds that classic tang
• 2 tbsp unsalted butter: Finishes the grits with velvety smoothness
• 1/2 tsp kosher salt: Essential for bringing out the corn flavor
• 1/4 tsp freshly ground black pepper: Adds just enough background warmth
• 1 lb large shrimp, peeled and deveined: Large shrimp hold up better in the sauce and feel more luxurious
• 1 tbsp olive oil: Prevents butter from burning while sauteing the vegetables
• 1 tbsp unsalted butter: Creates that rich base for the Creole sauce
• 1 small yellow onion, finely diced: Provides the aromatic foundation of the holy trinity
• 1 green bell pepper, finely diced: Adds sweetness and crunch to the sauce
• 2 celery stalks, finely diced: Completes the classic trinity with subtle bitter notes
• 3 garlic cloves, minced: Fresh garlic is non negotiable for authentic Creole flavor
• 1 can (14.5 oz) diced tomatoes, drained: Draining prevents the sauce from becoming too watery
• 1 tbsp Creole seasoning: The backbone of that signature New Orleans flavor profile
• 1/2 tsp smoked paprika: Adds depth and a subtle smoky undertone
• 1/4 tsp cayenne pepper (optional): Adjust based on your heat tolerance
• 1/2 tsp kosher salt: Balances and enhances all the spices
• 1/4 tsp freshly ground black pepper: Complements the other spices without overpowering
• 2 tbsp fresh parsley, chopped: Brightens the dish and adds fresh color
• 1 tbsp fresh lemon juice: Cuts through the richness and wakes up all the flavors

Instructions

Prepare the Cheese Grits:

Bring the chicken broth to a boil in a medium saucepan over high heat. Gradually whisk in the grits to prevent lumps from forming. Reduce heat to low, cover, and simmer for 18 to 20 minutes, stirring occasionally to prevent sticking, until the grits are thick and creamy.

Add the Cheese and Butter:

Remove the saucepan from heat completely before adding your dairy. Stir in the cheddar cheese, butter, salt, and pepper until the cheese is fully melted and the grits are silky smooth. Cover to keep warm while you prepare the shrimp.

Build the Creole Base:

While the grits simmer, heat olive oil and butter in a large skillet over medium heat. Add the onion, bell pepper, and celery, then saute for 5 minutes until the vegetables have softened and released their fragrance.

Add the Aromatics:

Stir in the garlic and cook for just 1 minute until fragrant but not browned. Add the drained diced tomatoes, Creole seasoning, smoked paprika, cayenne, salt, and pepper, then cook for 5 minutes while stirring occasionally.

Cook the Shrimp:

Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side until they turn pink and opaque throughout. Stir in the fresh parsley and lemon juice just before removing from heat.

Assemble and Serve:

Divide the warm cheese grits among four bowls. Spoon the Creole shrimp mixture generously over the grits. Garnish with additional parsley if you want extra color contrast.

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This recipe has become my go to for dinner parties because it looks impressive but comes together so quickly. The way the spicy sauce mingles with the cheesy grits creates this perfect balance of flavors that makes everyone pause after that first bite.

Making It Your Own

I have learned that the quality of your Creole seasoning makes or breaks this dish. Some store bought versions can be overly salty, so taste your sauce before adding additional salt.

Perfecting the Grits

The trick to restaurant quality grits is low and slow cooking. Rushing them over high heat results in a texture that never quite achieves that signature creaminess.

Serving Suggestions

A cold glass of sweet tea or a crisp white wine cuts through the richness beautifully. I also like to serve this with a simple green salad dressed with lemon vinaigrette to balance the heaviness.

• Stir in a splash of heavy cream to the grits right before serving for extra indulgence
• Andouille sausage makes an excellent addition if you want more protein
• The sauce actually tastes better the next day, so do not hesitate to make extra

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There is something about this dish that brings people together around the table. Hope it becomes a favorite in your home too.