Creole Shrimp with Cheddar Grits
Creole Shrimp with Cheddar Grits is one of our favorite shrimp dinners. I start this dish by making creamy grits and stirring in cheddar cheese. Next, I make some spicy Creole shrimp to put on top of the grits. We love this dish for several reasons. First of all, I like that I can make this entire dish in thirty minutes. That makes this the perfect meal for busy nights. Secondly, I like that this dish can be made ahead of time and then can be reheated in the microwave. And, lastly, we all love the rich and delicious flavors in this dish.
The Equipment I Used
- A Dutch Oven- I like to make my grits in my enameled cast iron Dutch oven. But, you can use any four quart or larger pot.
- A Nonstick Skillet- Use a large nonstick skillet to make your shrimp.
The Ingredients Needed for Creole Shrimp with Cheddar Grits
- Grits- Use white corn grits, not quick cooking grits. I like the Bob’s Red Mill brand.
- Butter- I always use Kerry Gold Irish butter.
- Milk- Be sure to use whole milk for making the grits.
- Cheddar- Use an extra sharp cheddar. I like the Cracker Barrel brand.
- Shrimp- Use Gulf shrimp if you can. I like to buy the frozen shrimp. That way I always have them on hand.
How I Made my Shrimp and Grits
- First, I made the grits. It’s important to watch the mixture so that it doesn’t burn.
- Next, I cooked the shrimp.
- Then, when the shrimp were almost cooked, I added the rest of the ingredients. Then, I simmered the shrimp, wine, and tomatoes until the shrimp were cooked through.
- Finally, I served the shrimp and tomatoes on top of the grits.
If you like shrimp, you need to try these delicious Creole Shrimp and Cheddar Grits.
Creole Shrimp with Cheddar Grits
Creole seasoned gulf shimp on top of creamy, cheesy grits.
Ingredients
For the Creamy Cheddar Grits:
- 2 cups each whole milk and water
- 1½ tsp. kosher salt
- 1 cup white corn grits (not quick cooking grits)
- 2 tbsp. unsalted butter
- 2 cups extra sharp cheddar cheese, grated
For the Creole Shrimp:
- 1 pound Gulf shrimp, peeled and deveined
- ½ tsp. each paprika, black pepper, garlic powder, onion powder and dried oregano
- 1 tbsp. fresh thyme leaves
- 2 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil
- 1 cup grape tomatoes, halved
- 2 tbsp. minced garlic
- ¼ tsp. kosher salt
- ¼ cup sliced scallions
- ¼ cup white wine
Instructions
- Begin by making the Creamy Cheddar Grits: In a 4 quart Dutch oven, bring the water, salt, and milk to an almost boil. Stir in the grits and cook over low heat for 15 minutes, whisking occasionally. Stir in the butter. Cover and set aside until the grits are ready. Right before serving, stir in the cheese.
- Next, make the Creole Shrimp: Dry off the shrimp very well. In a bowl, toss together the shrimp with the paprika, pepper, garlic and onion powders, oregano and thyme.
- In a large nonstick skillet, melt the butter and oil on medium heat. Add the shrimp and cook on both sides until they are almost cooked through. Add the rest of the ingredients and cook until the shrimp are pink and completely cooked through. The shrimp should cook in 5 to 10 minutes, total.
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