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Creole shrimp and grits in a white bowl, with a spoon above the bowl with a shrimp in it.
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5 / 7 votes

Creole Shrimp and Grits

This Creole shrimp and grits combines perfectly spiced shrimp, a spicy (but not too spicy) Creole sauce, and creamy white Cheddar grits. It's Southern comfort food with Big Easy flair.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Mains
Cuisine: Southern
Servings: 4 servings
Calories: 729

Ingredients

For the Creole sauce

  • 1 tablespoon (1/2 oz) unsalted butter
  • 2 scallions, white parts only, chopped
  • 1 teaspoon minced garlic
  • One (12-ounce) bottle wheat beer, such as hefeweizen
  • 3/4 cup Worcestershire sauce

For the Creole spice mix

  • 1 1/2 tablespoons Diamond brand kosher salt (or 1 tablespoon Morton kosher salt)
  • 1 1/2 tablespoons herbes de Provence (without lavender)
  • 1 1/2 tablespoons ground cumin
  • 2 1/2 tablespoons cayenne pepper
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons sweet paprika

For the white Cheddar grits

  • 2 3/4 cups water
  • 2/3 cup quick-cooking grits
  • 2 tablespoons heavy cream
  • 2 tablespoons (1 oz) unsalted butter
  • 4 ounces (about 1 cup) sharp white Cheddar cheese, grated
  • 1 teaspoon kosher salt, or more to taste
  • Pinch of white pepper

For the shrimp

  • 2 tablespoons vegetable oil
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 3 scallions, white and green parts, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons Creole spice mix (see above)
  • 1 1/2 pounds medium (26/30 count) shrimp, peeled and deveined
  • 3/4 to 1 cup Creole sauce
  • 1/4 cup heavy cream
  • 2 tablespoons (1 oz) unsalted butter
  • 5 ounces (about 7 cup) baby spinach leaves or frozen spinach
  • 2 teaspoons fresh lemon juice
  • White Cheddar grits, for serving
US - Metric

Instructions

Make the Creole sauce

  • In a medium saucepan over low heat, melt the butter. Add the scallions and garlic and cook until softened, 2 to 3 minutes.
  • Pour in the beer and Worcestershire sauce and increase the heat to medium-high. Bring to a boil, reduce to a simmer, and cook, whisking frequently, until the mixture is thick, syrupy, and reduced to between 3/4 and 1 cup, 35 to 55 minutes.

    ☞ TESTER TIP: If your sauce separates, don’t panic. Simply vigorously whisk to reincorporate it.

  • Remove the pan from the heat and let it cool. (You can cover and refrigerate the sauce for up to 1 week.)

Make the Creole spice mix

  • While the Creole sauce is reducing, in a small bowl, stir together the salt, herbes de Provence, cumin, cayenne, black pepper, and paprika until thoroughly combined. (You can keep the Creole spice mix at room temperature for up to 6 months.)

    ☞ TESTER TIP: This recipe will make significantly more spice mix than you need for the recipe. Sprinkle it over roast vegetables, use it as a spice rub for grilled meats, toss it in egg dishes, and anyplace else you can think to use it.

Make the white Cheddar grits

  • In a medium saucepan, bring the water to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and have thickened to a mush-like consistency, 4 to 8 minutes.

    ☞ TESTER TIP: You may want to check the package instructions for your grits as the proportion of water to grits as well as the cooking time can vary somewhat.

  • Stir in the cream, butter, cheese, salt, and white pepper until the cheese melts. Cover to keep warm over very low heat until serving.

Make the shrimp

  • In a large skillet over medium heat, warm the oil until shimmering. Add the green and red bell peppers, scallions, garlic, and 2 teaspoons Creole spice mix and cook until the vegetables are softened, 4 to 5 minutes.
  • Add the shrimp and cook just until opaque throughout, 1 to 2 minutes.
  • Move the shrimp onto a plate. Stir the Creole Sauce, cream, and butter into the skillet and bring to a simmer.
  • Add the spinach, a handful at a time, stirring to wilt and coat with sauce. Once all the spinach has been added, remove the skillet from the heat and stir in the lemon juice and shrimp.
  • Spoon the shrimp over the grits and serve immediately.

Nutrition

Serving: 1portion | Calories: 729kcal | Carbohydrates: 47g | Protein: 37g | Fat: 43g | Saturated Fat: 22g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 314mg | Sodium: 4905mg | Fiber: 6g | Sugar: 8g