Creole Shrimp Grits Tomato Gravy (Printable)

Spiced shrimp served with smooth, cheesy grits and a flavorful tomato-based sauce.

# What You'll Need:

→ For the Grits

01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth (or water)
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - ½ teaspoon salt
07 - ¼ 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 - ½ cup onion, finely chopped
14 - ½ 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 - ½ teaspoon smoked paprika
19 - ½ teaspoon cayenne pepper (optional)
20 - ½ teaspoon dried thyme
21 - ½ teaspoon salt
22 - ¼ teaspoon black pepper
23 - ½ cup low-sodium chicken broth
24 - 2 teaspoons Worcestershire sauce
25 - 2 green onions, thinly sliced for garnish
26 - Chopped fresh parsley for garnish

# 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 20-25 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; sauté until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in diced tomatoes with juices, tomato paste, smoked paprika, cayenne if using, thyme, salt, and black pepper. Cook 5 minutes stirring occasionally. Add chicken broth and Worcestershire sauce. Simmer uncovered 8-10 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 2-3 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 Tips:

01 -
  • The tomato gravy hits that perfect sweet spot between Sunday brunch and weeknight comfort
  • Stone-ground grits transform into something luxurious with just cheese and patience
  • The Creole spice on shrimp makes everything sing without overwhelming the delicate flavors
02 -
  • Stone-ground grits absolutely require the full cook time or they'll taste sandy and disappointing
  • The gravy thickens as it stands so don't reduce it too far in the pan
  • Shrimp turn rubbery the second you overcook them so pull them when they're just barely pink
03 -
  • Pat your shrimp completely dry before seasoning them so they develop a proper sear
  • Use freshly ground black pepper throughout it makes a surprising difference in the final depth
  • Taste your gravy before serving—it should be slightly more seasoned than you'd want plain sauce because it's mellowed by the grits

Return