Creole Shrimp and Cheese Grits

The first time I had Creole shrimp and grits was at a tiny hole-in-the-wall restaurant in Charleston where the waiter warned me about the heat, then winked and said thats how they do it. I took one bite and understood immediately this wasnt just breakfast or dinner, it was an experience. That rainy afternoon became the benchmark for every shrimp and grits Ive made since.

I made this for my in-laws last winter and watched my father-in-law go back for thirds without saying a word, which is his highest form of compliment. Something about the combination of sharp cheddar and that Creole spice blend just works on a level that feels like comfort food but eats like something special.

Ingredients

• Stone-ground grits: These take longer to cook but give you that creamy, slightly chewy texture that makes the dish feel authentic and worth the effort
• Low-sodium chicken broth: Using broth instead of water adds depth to the grits, and keeping the sodium low lets you control the seasoning better
• Sharp cheddar cheese: The sharpness cuts through the richness of the shrimp sauce and adds that signature cheese pull we all want
• Large shrimp: Peeled and deveined saves time, and keeping them large means they wont overcook while youre finishing the sauce
• Creole seasoning: This is your shortcut to authentic flavor without measuring ten different spices, but taste as you go since brands vary in heat
• The holy trinity: Onion, bell pepper, and celery are the non-negotiable foundation of Creole cooking and what gives this sauce its distinct character

Instructions

Get your grits going first:

Bring the chicken broth to a boil, then slowly whisk in the grits to prevent clumping. Lower the heat, cover, and let simmer while you prep everything else, stirring now and then so nothing sticks to the bottom.

Build your flavor foundation:

Heat olive oil and butter in a large skillet, then add your diced onion, bell pepper, and celery. Let these soften for about five minutes until theyre fragrant and starting to turn translucent.

Add the aromatics and spices:

Stir in the garlic for just a minute, then add the drained tomatoes and all your spices. Let this bubble away for five minutes so the flavors meld together into something rich and sauce-like.

Cook the shrimp just right:

Add the shrimp to the skillet and cook for two to three minutes per side until they turn pink and opaque. Finish with fresh parsley and a squeeze of lemon juice to brighten everything.

Finish the grits and assemble:

Stir the cheddar, butter, salt, and pepper into your cooked grits until the cheese melts completely. Spoon them into bowls and top with that spicy shrimp sauce and all its vegetables.

Save

This recipe has become my go-to when I want to feed people something that feels impressive but doesnt leave me trapped in the kitchen all evening. Theres something about putting those bowls on the table and watching everyone dig in that makes all the chopping and stirring feel like time well spent.

Making It Your Own

The beauty of shrimp and grits is how forgiving it is once you understand the basic technique. Ive added andouille sausage when I wanted more substance, and Ive dialed back the cayenne when cooking for friends who cant handle heat. Sometimes I throw in a splash of heavy cream at the end just to make the sauce even more luxurious.

Timing Is Everything

Learned the hard way that timing matters more than almost anything else here. Start your grits first since they take the longest, and have everything chopped before you heat the skillet for the shrimp. Nothing is worse than perfectly cooked shrimp waiting on grits that still need ten more minutes.

Leftovers and Make-Ahead Tips

The grits reheat surprisingly well with a splash of milk or broth to loosen them up. The shrimp sauce is actually better the next day as the flavors continue to develop together.

• Cook your vegetables and sauce ahead of time, then just reheat and add fresh shrimp when youre ready to eat
• If meal prepping, store the grits and shrimp separately and combine when reheating for the best texture
• Extra sauce freezes beautifully for those nights when you need something comforting in a hurry

Save

Theres a reason this dish has stood the test of time across Southern kitchens. Its humble ingredients transformed into something that feels like a celebration every single time.

Recipe FAQs

→ What type of grits works best?

Stone-ground grits offer the best texture, providing a creamy and slightly coarse finish that's ideal when combined with cheese and butter.

→ Can I adjust the spiciness of the shrimp?

Yes, reduce or omit cayenne pepper to lower heat, or add extra Creole seasoning for a stronger spicy kick.

→ What is the best way to cook the shrimp evenly?

Cook shrimp 2-3 minutes per side over medium heat until they turn pink and opaque to ensure tenderness without overcooking.

→ How can I make the cheese grits creamier?

Stir in a splash of heavy cream or additional butter after cooking to enhance creaminess and richness.

→ Are there good beverage pairings for this dish?

Crisp Sauvignon Blanc or a light lager complement the bold flavors and richness, balancing the dish nicely.

→ Can the vegetables be replaced or added to?

Smoked sausage or andouille can be included with the onion, bell pepper, and celery for a heartier variation.