Creole shrimp with buttery grits (Printable)
Spicy Creole shrimp served over rich, creamy grits with a flavorful tomato and sausage sauce.
# Ingredient List:
→ 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
19 - 2 tablespoons chopped fresh parsley
20 - Salt and black pepper, to taste
# Steps:
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 thickened to desired consistency. Remove from heat and stir in butter until melted, then fold in cheddar cheese until smooth and well combined. Keep warm until serving.
02 - Toss cleaned and deveined shrimp with Creole seasoning, ensuring even coating. Set aside while preparing the sauce base.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced andouille sausage and sauté for 2–3 minutes until edges begin to brown. Add onion, bell pepper, and celery; cook for 4–5 minutes until vegetables soften and onion becomes translucent. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in diced tomatoes with juices, chicken broth, Worcestershire sauce, and hot sauce. Stir well to combine. Reduce heat to medium-low and simmer for 5–7 minutes until sauce slightly thickens. Season with salt and pepper to taste. Stir in fresh parsley just before removing from heat.
05 - Heat remaining olive oil in a separate skillet over medium-high heat. Add seasoned shrimp in a single layer. Sear for 1–2 minutes per side until pink and just cooked through—avoid overcooking to prevent rubbery texture.
06 - Divide warm cheese grits among four bowls. Spoon generous portions of Creole sauce over grits, then arrange seared shrimp on top. Garnish with additional fresh parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The way the rich, cheesy grits temper that fierce Creole kick is absolute magic
- One skillet does all the heavy lifting, so you look like a kitchen hero without the mess
02 -
- Grits will thicken as they sit, so if they get too stiff, splash in a little more milk or water
- Season your shrimp right before cooking, not ahead, or the salt will draw out moisture and make them tough
03 -
- Leftover sauce freezes beautifully for those nights when you need comfort food fast
- If your grits develop lumps, whisk vigorously or use an immersion blender to smooth them out