Creole Shrimp Grits Tomato Gravy

The first time I had shrimp and grits was at a tiny hole-in-the-wall in Charleston where the server called me "honey" and the gravy stained my favorite white sweater. I spent the rest of that trip trying to recreate that magic in my rental kitchen, burning three batches of grits before I understood the secret of patience. Now this recipe lives in my weekly rotation, the one I make when Sunday needs to feel like a proper Sunday.

Last winter my neighbor brought over some incredible local shrimp after a day on the water, and I whipped this up on impulse. We ate standing up in my kitchen, spoons in hand, while she told me about her grandfather fishing in the exact same waters. Something about this dish pulls people together like that—earthy, rich, unpretentious, the kind of food that makes strangers decide they're friends.

Ingredients

• 1 cup stone-ground grits: These need the long slow cook to release their corn flavor and creamy texture
• 4 cups low-sodium chicken broth or water: Broth adds depth but water works fine if you prefer a cleaner taste
• 1 cup whole milk: Makes the grits luxurious without becoming heavy
• 2 tablespoons unsalted butter: Stirred in at the end for that glossy finish
• 1 cup sharp cheddar cheese shredded: Aged cheddar brings the sharpness that cuts through the richness
• ½ teaspoon salt and ¼ teaspoon black pepper: Season the grits properly since they're the foundation
• 1 pound large shrimp peeled and deveined: Leave the tails on if you want it to look fancy
• 1 tablespoon Creole seasoning: This is your flavor punch so use one you really love
• 1 tablespoon olive oil and 1 tablespoon unsalted butter: The combo prevents butter from burning while adding flavor
• ½ cup onion finely chopped: Sweet onion works best here
• ½ cup green bell pepper finely chopped: The classic Creole base starts here
• 2 garlic cloves minced: Fresh garlic makes all the difference
• 1 14.5-ounce can diced tomatoes with juices: The juices become part of the gravy body
• 1 tablespoon tomato paste: Concentrated tomato flavor deepens the whole sauce
• ½ teaspoon smoked paprika: Adds this incredible subtle smoky layer
• ½ teaspoon cayenne pepper optional: Leave it out if you're sensitive to heat
• ½ teaspoon dried thyme: Earthiness that grounds the bright tomato flavors
• ½ teaspoon salt and ¼ teaspoon black pepper: Taste as you go and adjust
• ½ cup low-sodium chicken broth: Loosens the gravy to the right consistency
• 2 teaspoons Worcestershire sauce: The secret umami ingredient nobody guesses
• 2 green onions thinly sliced and chopped fresh parsley: Bright fresh finish against all that richness

Instructions

Get your grits going first:

In a medium saucepan bring the chicken broth and milk to a gentle bubble over medium heat. Whisk in the grits slowly letting them fall through your fingers to prevent clumping. Lower the heat to a bare simmer and cook stirring often for about 20 to 25 minutes until they've absorbed all the liquid and taste creamy not gritty.

Finish the grits:

Remove from heat and stir in the butter cheddar cheese salt and pepper until everything melts together. Keep warm while you make the rest.

Build your gravy base:

Heat olive oil in a large skillet over medium heat and add the onion and bell pepper. Let them soften about 5 minutes until they're fragrant and starting to turn translucent then add the garlic for just one minute more.

Develop the sauce:

Pour in the diced tomatoes with their juices and add the tomato paste smoked paprika cayenne thyme salt and pepper. Let this cook down about 5 minutes stirring occasionally until it starts to thicken and smell incredible.

Simmer to perfection:

Add the chicken broth and Worcestershire sauce and let everything bubble uncovered for 8 to 10 minutes. The gravy should coat a spoon and taste rich and slightly concentrated.

Season the shrimp:

Pat the shrimp completely dry with paper towels then toss them with the Creole seasoning until evenly coated.

Sear the shrimp:

In a separate large skillet heat the olive oil and butter over medium-high heat until foaming. Arrange shrimp in a single layer and cook about 2 to 3 minutes per side until just pink and opaque.

Bring it all together:

Spoon creamy grits into bowls ladle that beautiful tomato gravy over the top and arrange the shrimp like they're the stars they are. Scatter green onions and parsley across everything and serve while it's all still hot.

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My dad who claims he doesn't like "fancy food" licked his bowl clean the first time I made this and then asked when we could have it again. There's something about the combination of creamy earthy and spicy that hits every craving at once.

Making It Your Own

I've learned that this recipe plays beautifully with variation. Add andouille sausage slices browned with the shrimp for extra depth or swap in crab meat during seasons when it's abundant and sweet. The tomato gravy base is strong enough to carry whatever protein you love.

Timing Is Everything

The secret is getting everything ready before you start cooking the shrimp because they're done in minutes. Have your gravy at a low simmer your grits warm and your garnishes prepped. This isn't a dish where you want to be chopping onions while the shrimp sear.

Serving Suggestions

This dish wants to be the star of the show so keep sides simple. A crisp green salad with citrus vinaigrette cuts through the richness or some sautéed garlic kale if you need something cooked.

• Crusty bread for sopping up that incredible gravy
• Chilled white wine or cold sweet tea depending on your mood
• Serve it immediately because grits don't hold their texture well

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This is the kind of recipe that turns an ordinary Tuesday into something worth lingering over. Pull up a chair pour yourself something cold and take your time.

Recipe FAQs

→ How should I cook the grits for best texture?

Slowly whisk grits into boiling broth and milk, then simmer gently, stirring often until thick and creamy, usually about 20–25 minutes.

→ What seasoning blends work well with the shrimp?

Creole seasoning with spices like paprika, cayenne, and thyme enhances the shrimp's flavor and adds a subtle heat.

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

Yes, modify the cayenne amount to taste for milder or hotter gravy without compromising the overall balance.

→ What garnishes complement this dish?

Thinly sliced green onions and fresh chopped parsley add freshness and a slight crunch to finish the dish elegantly.

→ Is there a way to enrich the grits further?

Adding a splash of heavy cream after cooking boosts richness and smoothness in the grits.