Creole Shrimp with Grits

The first time I had shrimp and grits in a tiny Charleston restaurant, I actually closed my eyes after the first bite. The way the creamy grits cradled those spicy, smoky shrimp felt like discovering a whole new language of comfort food. I came home and spent three months obsessively tweaking my version until my husband started requesting it every single Friday night.

My sister in law visited from California last fall and I made this for her arrival dinner. She took one bite, put her fork down, and asked if I would please teach her how to make it before she left. We spent the whole next day in the kitchen, and now she texts me photos every time she makes it for her family.

Ingredients

• Stone ground grits: These take longer to cook but the texture is worth every minute, avoid instant grits here
• Water and whole milk: The combination keeps the grits from becoming too heavy while still creating that creamy consistency
• Unsalted butter: Letting this melt into the finished grits creates that velvety restaurant style finish
• Sharp cheddar cheese: The sharpness cuts through the richness and adds a tangy depth
• Large shrimp: Peeled and deveined saves precious time, but leave the tails on for presentation if you like
• Creole seasoning: This is your flavor backbone, do not be shy with it
• Andouille sausage: The smokiness here is non negotiable for authentic depth
• The holy trinity: Onion, bell pepper, and celery diced small will melt into the sauce beautifully
• Diced tomatoes: The canned variety works perfectly here and creates that rustic sauce base

Instructions

Get those grits going first:

Bring your water and milk to a gentle bubble in a medium saucepan, then whisk in the grits and salt like your life depends on it to prevent any lumps from forming

Let them get creamy and dreamy:

Drop that heat to low and stir frequently for about 20 minutes until they are thick and coat the back of your spoon, then fold in the butter and cheddar until everything melts together into pure comfort

Season your shrimp:

Toss those beautiful shrimp with the Creole seasoning and set them aside while you build the sauce foundation

Build that flavor base:

Crisp up your andouille in a splash of olive oil until it releases its smoky aroma, then add your vegetables and let them soften and get all sweet and fragrant

Create the sauce:

Pour in the tomatoes, broth, Worcestershire, and that optional hit of hot sauce, then let everything simmer together until it thickens slightly and the flavors become best friends

Sear the shrimp to perfection:

In a separate hot skillet, give those seasoned shrimp just a minute or two per side until they turn pink and gorgeous, being careful not to overcook them

Bring it all together:

Spoon those creamy grits into bowls, ladle that spicy sauce all over the top, and arrange your seared shrimp like the crown jewels they are

Save Pin

This recipe has become our Sunday tradition, the kind of meal where everyone gathers around the stove stealing tastes and talking about their week. Something about those smells filling the kitchen makes everything feel right with the world.

Make It Your Own

I have discovered that swapping half the water for more milk or adding a splash of cream at the end makes the grits unbelievably luxurious. You can also play with the heat level by adjusting the hot sauce or Creole seasoning to your family is tolerance.

Getting The Timing Right

The trickiest part is coordinating everything so the grits stay warm while you finish the sauce and shrimp. I start the grits first, make my sauce while they cook, then sear the shrimp at the very last minute. This way everything hits the table at the perfect temperature.

Serving Suggestions

A simple green salad with a bright vinaigrette cuts through the richness beautifully. Some crusty bread on the side never hurt anyone either, for mopping up every last drop of that incredible sauce.

• Keep extra parsley handy for that pop of fresh green color on top
• White cheddar works beautifully if you want something slightly milder
• Leftovers reheat surprisingly well if you store the components separately

Save Pin

There is something about this dish that turns a regular Tuesday dinner into a special occasion. I hope it brings as much joy to your table as it has to mine.

Recipe FAQs

→ What type of grits work best for this dish?

Stone-ground grits provide the ideal texture and creaminess, absorbing flavors without becoming mushy.

→ Can I adjust the spice level of the shrimp?

Yes, varying the amount of Creole seasoning and optional hot sauce lets you tailor the heat to your preference.

→ What is a good substitute for andouille sausage?

Smoked sausage or chorizo can bring a similar smoky depth if andouille isn’t available.

→ How do I achieve creamy grits without lumps?

Gradually whisk grits into boiling liquid and stir frequently over low heat until thick and smooth.

→ Can this dish be prepared ahead of time?

Grits are best served fresh but the sauce and shrimp can be made in advance and reheated gently.