Creole Shrimp and Grits

Creole Shrimp and Grits Recipe
Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
The sauce for this Creole Shrimp and Grits recipe starts with a roux, which is browning flour in oil. Be sure to get into the corners of the pan when you stir so the flour there doesn't scorch.


Makes 6 to 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Cook: 1 Hour, 32 Minutes


2 pounds unpeeled, medium-size raw shrimp (26/30 count)
1/4 cup vegetable oil
1/3 cup all-purpose flour
1 medium onion, finely chopped
2 celery ribs, chopped
1 medium-size green bell pepper, chopped
2 garlic cloves, chopped
1 (6-oz.) can tomato paste
1 bay leaf
1 1/2 teaspoons Creole seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 1/2 cups milk
1 teaspoon salt
1 1/2 cups uncooked quick-cooking grits


1. Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells.

2. Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly, until flour is caramel colored (about 8 to 10 minutes). Add onion and next 3 ingredients, and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp, and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.

3. Meanwhile, bring milk, 2 1/2 cups water, and salt to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Serve Creole Shrimp over grits.

Angela Jeffers, Moncks Corner, South Carolina,

Southern Living

January 2009