Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep Time
30 Mins
Cook Time
1 Hour 32 Mins
Yield
Makes 6 to 8 servings

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

pdavis1985's Review

zewespil
June 04, 2014
Made it for the first time it was great! It's a keeper

Joebme's Review

Joebme
February 13, 2014
We really enjoyed making this dish even though it's very time consuming it is truly worth the effort... I added more Cajun Seasoning along with 2 tablespoons of Garlic and served it with fresh made Corn Muffins... All we can say is... "WoW" The next day it was pretty chili after cleaning up all the snow outside and felt the need for some soup. So I took all the leftovers and added them together and added about 3 cups of milk while reheating it... Once again it turned out Very Tasty... We shall take this recipe and make it again and again later converting it into a soup with the leftovers... Try it... You'll Love It!!!!

handsoncookin's Review

Sunnistorm
November 16, 2013
I have been making this for years. This is my "go to" recipe when I want some comfort cooking. It's time consuming and worth it! Southern Living has a browned flour recipe which I've used successfully in the past for the roux, but you can also use the roux method shown. Just Don't Skip the Roux! The recipe itself can get quite spicy, so consider reducing the spices if you don't like it too hot. Just taste it as you go along. Sometimes I just make instant grits using 1/2 milk and 1/2 water to save time. Serve it with a good french or italian bread!

Dewtoid's Review

pdavis1985
March 02, 2013
Used 21/2% milk and added Cheyenne pepper. Next time will increase creole seasoning and throw in some jalapeños. This was a nice switch from typical shrimp and grits and will add sausage next time

LindaT68's Review

handsoncookin
February 12, 2013
N/A

LisaKAlward's Review

Dewtoid
June 15, 2011
N/A

Sunnistorm's Review

LindaT68
February 16, 2010
Very, very delicious! I made the recipe as written, but added some crushed red pepper and ground cayenne to spice it up, and used 4 cloves of garlic. Warm, crusty French or Cuban bread is a must on the side!

zewespil's Review

Christy1662
June 06, 2009
I love this recipe! I had a cheddar cheese to the grits. Also, you can use frozen shrimp to save time - you just have to cook a little while longer.

Christy1662's Review

Juliane
January 30, 2009
My husband and 3 yr. old loved this! I made it for them on a night when I was going out to dinner w/ the girls. The milk makes the grits really creamy and it is an easy recipe for a weeknight family dinner.

Juliane's Review

LisaKAlward
January 19, 2009
N/A