Creole Shrimp with Cheese Grits (Print version)
Creamy cheddar grits paired with spicy Creole shrimp in a flavorful tomato sauce.
# What you need:
→ For the Cheese Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water for vegetarian
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tbsp unsalted butter
05 - 1/2 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
→ For the Creole Shrimp
07 - 1 lb large shrimp, peeled and deveined
08 - 1 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 small yellow onion, finely diced
11 - 1 green bell pepper, finely diced
12 - 2 celery stalks, finely diced
13 - 3 garlic cloves, minced
14 - 1 can (14.5 oz) diced tomatoes, drained
15 - 1 tbsp Creole seasoning
16 - 1/2 tsp smoked paprika
17 - 1/4 tsp cayenne pepper
18 - 1/2 tsp kosher salt
19 - 1/4 tsp freshly ground black pepper
20 - 2 tbsp fresh parsley, chopped
21 - 1 tbsp fresh lemon juice
# Directions:
01 - Bring chicken broth to a boil in a medium saucepan. Gradually whisk in grits. Reduce heat to low, cover, and simmer for 18-20 minutes, stirring occasionally, until thick and creamy.
02 - Remove from heat. Stir in cheddar cheese, butter, salt, and pepper until cheese is melted and grits are smooth. Cover and keep warm.
03 - Heat olive oil and butter in a large skillet over medium heat. Add onion, bell pepper, and celery. Sauté for 5 minutes until softened.
04 - Add garlic and cook for 1 minute. Stir in diced tomatoes, Creole seasoning, paprika, cayenne, salt, and pepper. Cook for 5 minutes, stirring occasionally.
05 - Add shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque. Stir in parsley and lemon juice. Remove from heat.
06 - Divide cheese grits among bowls. Top with Creole shrimp mixture. Garnish with extra parsley if desired.
# Expert advice:
01 -
- The combination of creamy sharp cheddar grits and spicy Creole shrimp creates that perfect balance of rich and bright that keeps you coming back for another bite.
- This dish comes together in under 45 minutes but tastes like it simmered all afternoon, making it ideal for weeknight dinners or weekend entertaining.
02 -
- Stone-ground grits require longer cooking time and more liquid than instant varieties, but the superior texture is absolutely worth the extra effort.
- Shrimp continue cooking after they leave the pan, so remove them from heat as soon as they turn pink to prevent rubbery, overcooked seafood.
03 -
- A splash of heavy cream stirred into the finished grits creates an incredibly luxurious texture that feels restaurant-worthy.
- Pat the shrimp completely dry before adding them to the hot pan to ensure proper searing instead of steaming.