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Creole Shrimp and Grits
Created by: Howcan Team
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter
- 1/4 teaspoon cayenne pepper
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon Creole seasoning
- 1 tablespoon olive oil
- 1/2 cup chopped green onions
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 teaspoon of salt, then slowly whisk in 1 cup of stone-ground grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are thick and creamy.
- Stir in 1/2 cup of shredded cheddar cheese and 1/4 cup of butter until melted. Season with 1/4 teaspoon of cayenne pepper. Keep warm while preparing the shrimp.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped green onions, green bell pepper, and celery. Cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
- Season the peeled and deveined shrimp with 1 tablespoon of Creole seasoning. Add the seasoned shrimp to the skillet and cook for 2-3 minutes, until they turn pink and opaque.
- Pour in 1 cup of chicken broth and 1 tablespoon of lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- To serve, spoon a generous portion of the creamy cheddar grits into a bowl or onto a plate. Top with the Creole shrimp and sauce. Garnish with chopped fresh parsley. Enjoy hot!
Creole Shrimp and Grits is a beloved dish with roots in the Southern United States, particularly in the Lowcountry of South Carolina and Georgia. This iconic dish combines the rich flavors of Creole cuisine with the comforting simplicity of grits. The history of Creole Shrimp and Grits can be traced back to the Gullah Geechee culture, where shrimp was abundant and grits were a staple. Chefs like Chef Joe Randall and Chef BJ Dennis have played pivotal roles in popularizing this dish, infusing it with their own unique twists. Today, some of the best versions of this dish can be found in Charleston, South Carolina, where fresh shrimp and stone-ground grits are essential. The key to a perfect Creole Shrimp and Grits lies in the quality of the shrimp, the creamy texture of the grits, and the flavorful Creole seasoning. While traditional recipes call for a rich gravy and Andouille sausage, some chefs offer alternative methods, such as adding a spicy kick with jalapenos or incorporating bacon for a smoky flavor. Whether enjoyed at a fine dining restaurant or a cozy home kitchen, Creole Shrimp and Grits continues to be a timeless Southern classic.
45 min
4
380 calories
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