Creole Shrimp Grits Tomato Gravy (Printable)
Southern-inspired dish featuring creamy grits, spiced shrimp, and flavorful tomato gravy in one plate.
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Creole seasoning
10 - 1 tablespoon olive oil
11 - 1 tablespoon unsalted butter
→ For the Tomato Gravy
12 - 1 tablespoon olive oil
13 - 1/2 cup onion, finely chopped
14 - 1/2 cup green bell pepper, finely chopped
15 - 2 garlic cloves, minced
16 - 1 (14.5-ounce) can diced tomatoes with juices
17 - 1 tablespoon tomato paste
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon cayenne pepper
20 - 1/2 teaspoon dried thyme
21 - 1/2 teaspoon salt
22 - 1/4 teaspoon black pepper
23 - 1/2 cup low-sodium chicken broth
24 - 2 teaspoons Worcestershire sauce
25 - 2 green onions, thinly sliced
26 - Chopped fresh parsley
# How-To Steps:
01 - Bring chicken broth and milk to a gentle boil in a medium saucepan. Whisk in grits slowly, reduce heat to low, and cook stirring frequently until thickened and creamy, about 20 to 25 minutes. Stir in butter, cheddar cheese, salt, and pepper. Keep warm.
02 - Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in diced tomatoes with juices, tomato paste, smoked paprika, cayenne, thyme, salt, and black pepper. Cook for 5 minutes, stirring occasionally. Add chicken broth and Worcestershire sauce. Simmer uncovered for 8 to 10 minutes until thickened. Adjust seasoning if needed. Lower heat and keep warm.
03 - Pat shrimp dry and toss with Creole seasoning. In a separate large skillet, heat olive oil and butter over medium-high heat. Add shrimp in a single layer and cook 2 to 3 minutes per side until just opaque and pink. Do not overcook.
04 - Divide grits among serving bowls. Spoon tomato gravy over the grits. Top with cooked shrimp. Garnish with green onions and chopped parsley. Serve immediately.
# Expert Advice:
01 -
- The tomato gravy adds a bright acidic kick that cuts through the rich creamy grits creating absolute harmony in every spoonful
- This dinner comes together in under an hour but tastes like it simmered all day making you look like a kitchen wizard
- Its naturally gluten free without sacrificing any flavor or comfort which feels like winning the dietary restriction lottery
02 -
- Stone ground grits absolutely require that longer cooking time to become tender so do not try to rush this step or you will end up with gritty disappointing results
- The shrimp will continue cooking slightly from residual heat so pull them from the pan the moment they turn opaque throughout for perfectly tender results
- Tomato gravy can be made ahead up to three days and actually develops more flavor overnight just reheat gently while you cook the shrimp
03 -
- For the creamiest grits use a combination of broth and milk and stir frequently especially in the last 10 minutes of cooking
- Let your tomato gravy simmer a bit longer than you think necessary because the flavors really concentrate and improve with extra time
- Buy the best quality shrimp you can find and ask your fish counter to devein them for you to save precious prep time