Creole Shrimp with Cheese Grits (Printable)
Southern-style creamy cheese grits paired with spicy Creole-seasoned shrimp in a tomato sauce.
# What You’ll Need:
→ For the Cheese Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tbsp unsalted butter
05 - 1/2 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
→ For the Creole Shrimp
07 - 1 lb large shrimp, peeled and deveined
08 - 1 tbsp olive oil
09 - 1 tbsp unsalted butter
10 - 1 small yellow onion, finely diced
11 - 1 green bell pepper, finely diced
12 - 2 celery stalks, finely diced
13 - 3 garlic cloves, minced
14 - 1 can (14.5 oz) diced tomatoes, drained
15 - 1 tbsp Creole seasoning
16 - 1/2 tsp smoked paprika
17 - 1/4 tsp cayenne pepper
18 - 1/2 tsp kosher salt
19 - 1/4 tsp freshly ground black pepper
20 - 2 tbsp fresh parsley, chopped
21 - 1 tbsp fresh lemon juice
# How-To Steps:
01 - Bring chicken broth to a boil in a medium saucepan. Gradually whisk in grits, reduce heat to low, cover, and simmer for 18–20 minutes, stirring occasionally until thickened.
02 - Remove from heat. Stir in cheddar cheese, butter, salt, and pepper until melted and smooth. Cover and keep warm.
03 - Heat olive oil and butter in a large skillet over medium heat. Add onion, bell pepper, and celery. Sauté for 5 minutes until softened.
04 - Add garlic and cook for 1 minute. Stir in diced tomatoes, Creole seasoning, paprika, cayenne, salt, and pepper. Cook for 5 minutes, stirring occasionally.
05 - Add shrimp to the skillet, cooking 2–3 minutes per side until pink and opaque. Stir in parsley and lemon juice. Remove from heat.
06 - Divide cheese grits among serving bowls. Top with Creole shrimp mixture. Garnish with additional parsley if desired.
# Expert Tips:
01 -
- The combination of creamy sharp cheddar grits against spicy Creole shrimp creates that perfect sweet heat balance that makes you pause between bites
- This comes together in under an hour but tastes like something that simmered all day, making it ideal for weeknight dinners that feel special
02 -
- Stone-ground grits need that low and slow simmer to become creamy—rush them and they'll stay gritty and disappointing
- The sauce will thicken as it sits, so if it looks too thick while cooking, splash in a little broth or water to loosen it up
- Shrimp continue cooking even after you pull them from the heat, so remove them the second they turn pink throughout
03 -
- Pat your shrimp completely dry with paper towels before adding them to the skillet—wet shrimp steam instead of sear, and you want that proper cook
- Taste your grits before serving and add more salt if needed—underseasoned grits are bland and disappointing, and the salt helps the cheese flavor shine