Creole Shrimp Grits Tomato Gravy

The first time I had shrimp and grits was at a tiny hole in the wall restaurant in Charleston where the waiter warned me about the heat level but winked when he said it. I took that first bite and understood why people get emotional about Southern food the creamy grits taming the fiery gravy in this perfect dance of textures. Now whenever I make this at home, my kitchen fills with that same intoxicating mix of spices and sizzling butter that transport me right back to that humid afternoon.

Last winter when my cousin came to visit from Minnesota she claimed she hated grits calling them glorified wall paper paste. I made her this version and watched her skepticism vanish after one bite. She ended up scraping the bowl clean and asking for the recipe before she even packed her suitcase. Now she texts me every time she makes it for her own family which honestly might be my favorite part of sharing this recipe.

Ingredients

• Stone ground grits: These coarse ground corn kernels make all the difference here instant grits simply cannot replicate the satisfying texture and nutty flavor that develops during their longer cooking time
• Low sodium chicken broth: Using broth instead of water infuses the grits with savory depth from the start and controlling the sodium lets you season more precisely later
• Whole milk: This adds richness without making the grits too heavy creating that luxurious restaurant style consistency that coats your spoon perfectly
• Sharp cheddar cheese: The assertive flavor of sharp cheddar stands up to the bold spices in the gravy while adding that irresistible melty factor everyone craves
• Large shrimp: Peeled and deveined shrimp cook quickly and stay tender while their natural sweetness balances the Creole spices beautifully
• Creole seasoning: This essential spice blend brings the authentic Louisiana flavor punch with its mix of paprika garlic powder cayenne and other aromatics
• Diced tomatoes with juices: The canned tomatoes provide consistent flavor year round and their juices become the body of our velvety gravy
• Smoked paprika: This adds a subtle smoky depth that makes the gravy taste like it cooked over a wood fire even on your electric stove
• Worcestershire sauce: The fermented tamarind and anchovies create umami richness that rounds out the tomato gravy giving it professional depth

Instructions

Start the creamy foundation:

In your medium saucepan bring the chicken broth and whole milk to a gentle bubble over medium heat watching carefully so it does not scorch. Whisk in the stone ground grits slowly in a steady stream which prevents those stubborn lumps that ruin the texture. Lower the heat to maintain a bare simmer and cook for 20 to 25 minutes stirring fairly often especially toward the end when thickening accelerates. The grits are done when they taste soft not gritty and have the consistency of warm polenta.

Add the cheesy goodness:

Remove the saucepan from the heat completely before stirring in the butter and shredded sharp cheddar cheese. The residual heat melts everything together beautifully without separating the fats or making the cheese grainy. Season with your salt and black pepper then cover to keep warm while you prepare the rest of the dish.

Build the flavor base:

Heat one tablespoon olive oil in your large skillet over medium heat and add the chopped onion and bell pepper. Let them soften and become fragrant for about five minutes stirring occasionally so they do not brown too quickly. Add the minced garlic and cook just one minute more since burned garlic turns bitter and can ruin the whole gravy.

Create the spiced tomato gravy:

Pour in the diced tomatoes with all their juices followed by the tomato paste smoked paprika cayenne dried thyme salt and black pepper. Stir everything together and let it cook for five minutes allowing the flavors to meld and the raw tomato taste to fade away. Add the half cup of chicken broth and Worcestershire sauce then simmer uncovered for 8 to 10 minutes until the gravy thickens enough to coat the back of a spoon. Lower the heat to the lowest setting to keep warm while you cook the shrimp.

Season the shrimp:

Pat your shrimp completely dry with paper towels because excess water creates steam instead of that nice sear we want. Toss them gently with the Creole seasoning until each piece is evenly coated on all sides.

Sear to perfection:

In a clean large skillet heat the remaining olive oil and butter over medium high heat until the butter foams slightly. Arrange the shrimp in a single layer without crowding the pan too much which would lower the temperature and make them stew instead of sear. Cook for 2 to 3 minutes per side until just pink and opaque throughout being careful not to overcook since rubbery shrimp are sad.

Bring it all together:

Scoop generous portions of those creamy cheese grits into four shallow bowls creating a nice well in the center of each. Spoon the warm tomato gravy over the grits letting it cascade down the sides. Arrange the perfectly seared shrimp on top and finish with a sprinkle of sliced green onions and fresh parsley for that pop of color. Serve immediately while everything is still hot and the textures are at their best.

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My daughter requested this for her birthday dinner instead of cake which honestly says everything about how special this dish feels. She sat at the counter watching me make the gravy asking questions about every spice and why the tomatoes needed so long to cook. Seeing her take that first bite and close her eyes in pure happiness that is the kind of kitchen memory that keeps me coming back to this recipe again and again.

Making It Your Own

The beauty of shrimp and grits lies in how adaptable it is to your personal taste and what you have on hand. Sometimes I swap in andouille sausage slices for half the shrimp which adds that smoky pork flavor traditional in Louisiana versions. You can also make it lighter by using less cheese or substituting half and half for the whole milk though I personally believe some dishes deserve full indulgence.

Perfect Pairings

A crisp chilled white wine like Sauvignon Blanc cuts through the richness beautifully while iced sweet tea keeps it authentically Southern. For a complete meal serve alongside a simple green salad with citrus vinaigrette or some collard greens cooked with bacon. The contrast of hot spicy shrimp with cold refreshing drinks makes this feel like a proper restaurant experience at home.

Timing Your Success

This recipe flows smoothly when you prep everything before you start cooking because once the heat is on things move quickly. I chop my vegetables measure out my spices and get my shrimp ready while the grits are bubbling away. Having all your components staged and ready makes the actual cooking feel effortless and much more enjoyable.

• Set out all your ingredients and equipment before turning on any burners to prevent scrambling mid recipe
• Keep the gravy and grits warm over very low heat while the shrimp sear so everything comes together at the perfect temperature
• Have your serving bowls ready to go because this dish tastes best when piping hot from the pan

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There is something deeply satisfying about a dish that combines humble ingredients like cornmeal and shrimp into something that feels absolutely luxurious. This recipe has earned its permanent place in my regular rotation and I have a feeling it will find a home in yours too.

Common Questions

→ How do I achieve creamy grits?

Use stone-ground grits and cook them slowly in a mixture of chicken broth and milk, stirring often until thick and smooth. Adding butter and sharp cheddar enhances creaminess.

→ What is the best way to cook the shrimp?

Pat the shrimp dry, toss with Creole seasoning, and cook in olive oil and butter over medium-high heat for 2–3 minutes per side until just opaque and pink.

→ Can I adjust the spice level in the tomato gravy?

Yes, control heat by adding more or less cayenne pepper and smoked paprika to suit your preference.

→ What garnishes complement this dish?

Freshly sliced green onions and chopped parsley add color and a bright flavor contrast to the rich elements.

→ Are there alternatives to chicken broth in the grits and gravy?

Water can be used, though using low-sodium chicken broth adds depth; vegetable broth is another flavorful option.