Creole Shrimp with Grits (Print Version)
Southern-inspired dish featuring creamy grits topped with spicy shrimp and a savory tomato sauce.
# What You Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1/2 teaspoon salt
06 - 1/2 cup shredded sharp cheddar cheese
→ For the Shrimp
07 - 1 pound large shrimp, peeled and deveined
08 - 1 tablespoon Creole seasoning
09 - 2 tablespoons olive oil
→ For the Sauce
10 - 4 ounces smoked andouille sausage, sliced
11 - 1 small onion, finely chopped
12 - 1 green bell pepper, diced
13 - 2 celery stalks, diced
14 - 3 garlic cloves, minced
15 - 1 (14-ounce) can diced tomatoes
16 - 1/2 cup chicken broth
17 - 1 teaspoon Worcestershire sauce
18 - 1/2 teaspoon hot sauce (optional)
19 - 2 tablespoons chopped fresh parsley
20 - Salt and black pepper, to taste
# Directions:
01 - Bring water and milk to a gentle boil in a medium saucepan. Whisk in grits and salt. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy. Stir in butter and cheddar cheese until melted and smooth. Keep warm.
02 - Coat shrimp evenly with Creole seasoning. Set aside while preparing the sauce.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté andouille sausage for 2–3 minutes until browned. Add onion, bell pepper, and celery; cook 4–5 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
04 - Add diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce if using. Simmer for 5–7 minutes until slightly reduced. Season with salt and pepper. Stir in chopped parsley.
05 - Heat remaining olive oil in a separate skillet over medium-high heat. Sauté shrimp 1–2 minutes per side until pink and just cooked through. Be careful not to overcook.
06 - Divide warm grits among serving bowls. Spoon Creole sauce generously over grits and arrange shrimp on top. Garnish with additional parsley if desired.
# Expert Tips:
01 -
- The restaurant quality flavor comes from that smoky andouille and the holy trinity of vegetables building layers of flavor
- Stone ground grits make all the difference here, transforming into something velvety and luxurious
02 -
- Stone ground grits need patience and frequent stirring, or they will stick and burn on the bottom of your pan
- Shrimp turn from perfectly cooked to rubbery in seconds, so watch them like a hawk once they hit the heat
03 -
- Smoked paprika can mimic the andouille smokiness if you cannot find the sausage
- Let your grits rest for a minute off the heat before serving to achieve that perfect consistency