Creole Shrimp And Grits (Printable version)
Spicy Creole shrimp served over creamy cheddar grits with a rich, savory sauce andouille sausage base.
# 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
# How to Make It:
01 - In a medium saucepan, bring water and milk to a gentle boil. Whisk in grits and salt. Reduce heat to low and cook, stirring frequently, for 20–25 minutes until thick and creamy. Stir in butter and cheddar cheese until melted and smooth. Keep warm.
02 - Season the shrimp with Creole seasoning. Set aside.
03 - In a large skillet over medium heat, add 1 tablespoon olive oil. Sauté andouille sausage for 2–3 minutes until browned. Add onion, bell pepper, and celery; cook 4–5 minutes until softened. Stir in garlic and cook 1 minute.
04 - Add diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce. Simmer for 5–7 minutes until slightly reduced. Season with salt and pepper. Stir in chopped parsley.
05 - In a separate skillet, heat remaining olive oil over medium-high heat. Sauté shrimp 1–2 minutes per side until pink and just cooked through.
06 - To serve, divide grits among bowls. Spoon sauce over grits and top with shrimp. Garnish with extra parsley if desired.
# Expert Suggestions:
01 -
- The combination of creamy grits and spicy sauce creates a perfect balance of textures and flavors
- It comes together in under an hour but tastes like it simmered all day
- One dish delivers protein, vegetables, and carbs in a single satisfying bowl
02 -
- Stone-ground grits need frequent stirring or they will stick and burn no matter how low the heat
- Shrimp cook incredibly fast, so have everything else ready before you start searing them
- The sauce will thicken as it stands, so do not reduce it too much during cooking
03 -
- Skip the instant grits completely and accept that stone-ground need time to become creamy
- Pat shrimp very dry before seasoning so they sear instead of steam
- Make the sauce ahead and reheat gently while the grits cook