creole shrimp and grits plated with garnish
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Creole Shrimp and Grits

Classic shrimp and grits is what southern food is all about. Creamy cheesy grits poured over with a rich creole pan sauce and tender plump shrimp.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Cajun, Southern
Keyword: cajun, grits, seafood, shrimp, soul food, southern classic
Servings: 5
Calories: 772kcal
Author: Ty


  • 1 1/2 lb shrimp peeled and deveined
  • 4 strips thick cut bacon cut in half
  • 1 c white cooking wine or chicken stock
  • 1/2 yellow onion diced
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 1 plum tomato seeded and diced
  • 1 stalk celery finely diced
  • 6 tbsp salted butter cut into pieces
  • 4 tbsp tomato paste
  • 1 tbsp minced garlic
  • 1 tbsp creole seasoning
  • 1 tsp kosher salt
  • 1/4 tsp red pepper flakes optional
  • 1-2 scallions thinly sliced


  • 3/4 c quick-cooking grits
  • 1 1/2 c water
  • 1 c grueyer cheese
  • 1/2 c heavy cream
  • 4 tbsp butter
  • salt and white pepper to taste


  • Mix the creole seasoning with the kosher salt. Season the shrimp with the 1/2 of salted creole seasoning and set aside. In a large skillet over medium heat, cook the bacon strips until crisp. Remove the bacon to drain and crumble; set aside.
  • Drain the bacon fat from the pan and reserving 2 tbsp. Add the 2 tbsp of back fat back to the skillet and sear the shrimp in an even layer on both sides until fully cooked; about 1 1/2 minutes per side. Don’t over crowd the pan; cook them in batches if necessary. Remove the cooked shrimp and set aside.
  • Drop the heat to low and add the butter and garlic. Allow the butter melt and the garlic to become fragrant. Turn up the heat to medium then follow with the onion, red and green peppers, and celery. Cook until the vegetables are softened; 3-4 minutes. Add the tomato paste, remaining creole seasoning, and red pepper flakes. Stir well and add the white cooking wine.
  • Bring it to a boil then return the shrimp to the pan with any juices in the resting dish. Stir well. Serve over cheesy grits topped with diced plum tomato, scallions, and crumbled bacon.


  • Bring to boil 1 1/2 cups of water over medium heat. Stir in the grits. Allow them to thicken and cook thoroughly, about 5 minutes stirring consistently.
  • Once prepared, add cheese, heavy cream, butter, a pinch of salt and white pepper to taste. Stir until cheese melts and the grits are smooth.


Calories: 772kcal | Carbohydrates: 28g | Protein: 41g | Fat: 52g | Saturated Fat: 28g | Cholesterol: 475mg | Sodium: 2079mg | Potassium: 520mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2434IU | Vitamin C: 38mg | Calcium: 410mg | Iron: 5mg