Creole Shrimp and Grits (Printable version)
Creamy cheddar grits crowned with spicy shrimp and vegetables in a rich Creole sauce.
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth or water
03 - 2 tablespoons unsalted butter
04 - 1/2 cup sharp cheddar cheese, shredded
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
→ For the Creole Shrimp
07 - 1 pound large shrimp, peeled and deveined
08 - 1 tablespoon Creole seasoning
09 - 2 tablespoons olive oil
10 - 1/2 cup andouille sausage, diced
11 - 1 small yellow onion, finely chopped
12 - 1/2 green bell pepper, finely chopped
13 - 1/2 red bell pepper, finely chopped
14 - 2 celery stalks, finely chopped
15 - 3 cloves garlic, minced
16 - 1 (14.5-ounce) can diced tomatoes, drained
17 - 1/2 cup low-sodium chicken broth
18 - 1 tablespoon tomato paste
19 - 1 teaspoon Worcestershire sauce
20 - 1/4 teaspoon cayenne pepper
21 - 2 tablespoons fresh parsley, chopped
22 - 2 green onions, sliced
# How to Prepare:
01 - Bring chicken broth to boil in medium saucepan. Gradually whisk in grits, reduce heat to low. Simmer 20-25 minutes, stirring occasionally until thickened. Stir in butter, cheddar cheese, salt, and pepper. Cover and keep warm.
02 - Coat shrimp evenly with Creole seasoning. Set aside while preparing vegetables.
03 - Heat olive oil in large skillet over medium heat. Brown andouille sausage 3 minutes. Add onion, bell peppers, and celery; cook 5 minutes until softened. Add garlic, cook 1 minute until fragrant.
04 - Stir in diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, and cayenne pepper. Simmer 5-7 minutes until sauce thickens slightly.
05 - Add seasoned shrimp to skillet. Cook 3-4 minutes, stirring until shrimp turn pink and opaque throughout. Remove from heat, fold in fresh parsley.
06 - Divide warm grits among serving bowls. Top with Creole shrimp and generous sauce. Garnish with sliced green onions.
# Expert advice:
01 -
- It combines rich cheesy textures with a spicy kick that wakes up your palate.
- The whole meal comes together in under an hour but tastes like it cooked all day long.
02 -
- Stone ground grits take much longer to cook than instant so do not rush this step.
- Shrimp cook very fast so remove them from the heat immediately once they turn pink.
03 -
- Pat shrimp dry before seasoning to get a better sear and prevent them from steaming.
- Use a cast iron skillet for the best flavor development from the sausage and vegetables.