A traditional Southern dish, this Creole Shrimp and Grits is served in a well seasoned and spicy sauce with tomatoes and corn poured over cheesy grits. keviniscooking.com
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4.08 from 26 votes

Creole Shrimp and Grits

A traditional Southern dish, this Creole Shrimp and Grits is served in a well seasoned and lightly spiced sauce with tomatoes and corn poured over cheesy grits. Adapted from Cooking Light.
Prep Time15 mins
Cook Time37 mins
Total Time52 mins
Course: Dinner, Main
Cuisine: American, Creole, Western
Keyword: creole shrimp, homemade grits, new orleans shrimp
Servings: 4 servings
Calories: 583kcal
Author: Kevin Is Cooking

Ingredients

  • 1 lb raw large shrimp peeled and deveined
  • 1 tsp Creole Seasoning such as mine
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 5 garlic cloves minced
  • 1 1/2 cups halved grape tomatoes
  • 1 tsp celery salt
  • 1/2 cup sliced green onions
  • 1/4 cup dry white wine or chicken stock
  • 8 oz. corn kernels
  • 1 tbsp cornstarch
  • 2 tbsp water
  • parsley to garnish chopped

Grits

  • 4 cups stock or water
  • 1 tbsp kosher salt
  • 1 cup grits
  • 1 cup cheddar cheese shredded
  • 8 oz creamed corn

Instructions

  • Add 1 cup grits to 4 cups heavily salted chicken stock or water and bring to a boil. Reduce to low and simmer for 30 minutes. Stir occasionally so as not to stick. Remove from heat and add the cheese and creamed corn. Stir to mix thoroughly and cover. Set aside.
  • Combine shrimp, Creole seasoning, paprika, and pepper in a bowl and mix to coat. Heat a large skillet over medium-high. Add oil and butter and cook until butter melts. Add garlic and cook 1 minute. Add shrimp and cook, without stirring, 1 minute. Add tomatoes, celery salt and green onions. Cook, stirring occasionally, 3 minutes. Deglaze pan with wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Add corn kernels and stir.
  • Remove shrimp from pan and set aside. Mix the cornstarch and water and add to pan. Stir over medium heat until thickened. Add Shrimp back to the pan, stirring to coat.
  • Spoon shrimp mixture over creamed corn, cheese grits. Sprinkle with parsley and serve.

Nutrition

Calories: 583kcal | Carbohydrates: 59g | Protein: 37g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 330mg | Sodium: 649mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1655IU | Vitamin C: 19.7mg | Calcium: 389mg | Iron: 4.1mg