Hello, lovely readers!
There’s something immensely comforting about a meal that brings a bit of Southern charm right into your kitchen. Today, I’m excited to share with you one of my all-time favorite comfort dishes: Rich and Creamy Creole Shrimp and Grits. Perfect for a hearty brunch or a satisfying dinner, this dish seamlessly blends savory, spicy, and creamy elements.
Before we dive in, let’s talk a bit about how this iconic Southern dish made its way into our home. As a family of six, finding meals that everyone loves can be quite the task! With four children who have varying tastes, and the odd aversion to certain textures, discovering a dish that ticks all the boxes is like finding gold. Thankfully, this Creole Shrimp and Grits recipe has earned unanimous praise around the table.
What makes this dish so magical? For starters, it’s all about balance. The creamy grits offer a soothing counterpoint to the zippy Creole-seasoned shrimp. Add in some crispy bacon bits, tender veggies, and a touch of heat, and you’ve got yourself a meal that’s both indulgent and satisfying.
### Ingredients
Let’s gather our ingredients. Don’t worry, there’s nothing too exotic here—just straightforward, delicious components that come together to create something special.
– 1 lb (450g) large shrimp, peeled and deveined
– 1 cup (240ml) heavy cream
– 2 cups (480ml) chicken broth
– 1 cup (170g) stone-ground grits
– 1 cup (240ml) water
– 4 slices bacon, chopped
– 1/2 cup (75g) diced onion
– 1/2 cup (75g) diced green bell pepper
– 1/2 cup (75g) diced celery
– 2 cloves garlic, minced
– 1/2 cup (120ml) diced canned tomatoes, drained
– 1 tsp Creole seasoning
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 tbsp unsalted butter
– 1/4 cup (60ml) grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges for serving
### Method
Ready to cook? Let’s get started!
1. **Cook the Grits:**
– In a large pot, bring 2 cups (480ml) chicken broth and 1 cup (240ml) water to a boil.
– Stir in 1 cup (170g) stone-ground grits and reduce the heat to low.
– Cover and simmer, stirring occasionally, for about 30-40 minutes, until grits are thick and tender.
– Stir in 1 cup (240ml) heavy cream, 1/4 cup (60ml) grated Parmesan cheese, and 1 tbsp unsalted butter.
– Season with salt and pepper to taste. Keep warm.
2. **Prepare the Bacon and Vegetables:**
– In a large skillet, cook 4 slices chopped bacon over medium heat until crispy, about 8 minutes.
– Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
– Add 1/2 cup (75g) diced onion, 1/2 cup (75g) diced green bell pepper, and 1/2 cup (75g) diced celery to the skillet.
– Cook until vegetables are softened, about 5 minutes.
– Add 2 cloves minced garlic and cook for an additional 1 minute.
3. **Cook the Shrimp:**
– Season 1 lb (450g) large shrimp with 1 tsp Creole seasoning, 1/2 tsp paprika, and 1/4 tsp cayenne pepper.
– Add the shrimp to the skillet with the vegetables and cook until pink and opaque, about 3-4 minutes per side.
– Stir in 1/2 cup (120ml) diced canned tomatoes and cooked bacon. Cook for an additional 2 minutes until heated through.
4. **Assemble and Serve:**
– Spoon the creamy grits into serving bowls.
– Top with the Creole shrimp mixture.
– Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges.
Voilà! You’ve got yourself a plate of Rich and Creamy Creole Shrimp and Grits. This dish is guaranteed to bring a smile to everyone’s face, from the smallest taste-tester to the most discerning foodie.
What I love about this meal is its versatility. It works wonderfully for a lazy weekend brunch, but is equally impressive for a dinner party. Plus, you can easily customize the spice level to suit your family’s tastes.
Until next time, happy cooking and bon appétit! Let me know in the comments how your Creole Shrimp and Grits turned out, and don’t forget to share any tweaks or secret ingredients you tried!
Cheers,
Al
Ingredients
**Ingredients:**
– 1 lb (450g) large shrimp, peeled and deveined
– 1 cup (240ml) heavy cream
– 2 cups (480ml) chicken broth
– 1 cup (170g) stone-ground grits
– 1 cup (240ml) water
– 4 slices bacon, chopped
– 1/2 cup (75g) diced onion
– 1/2 cup (75g) diced green bell pepper
– 1/2 cup (75g) diced celery
– 2 cloves garlic, minced
– 1/2 cup (120ml) diced canned tomatoes, drained
– 1 tsp Creole seasoning
– 1/2 tsp paprika
– 1/4 tsp cayenne pepper
– 1 tbsp unsalted butter
– 1/4 cup (60ml) grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges for serving
Method
**Method:**
1. **Cook the Grits:**
– In a large pot, bring 2 cups (480ml) chicken broth and 1 cup (240ml) water to a boil.
– Stir in 1 cup (170g) stone-ground grits and reduce the heat to low.
– Cover and simmer, stirring occasionally, for about 30-40 minutes, until grits are thick and tender.
– Stir in 1 cup (240ml) heavy cream, 1/4 cup (60ml) grated Parmesan cheese, and 1 tbsp unsalted butter.
– Season with salt and pepper to taste. Keep warm.
2. **Prepare the Bacon and Vegetables:**
– In a large skillet, cook 4 slices chopped bacon over medium heat until crispy, about 8 minutes.
– Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
– Add 1/2 cup (75g) diced onion, 1/2 cup (75g) diced green bell pepper, and 1/2 cup (75g) diced celery to the skillet.
– Cook until vegetables are softened, about 5 minutes.
– Add 2 cloves minced garlic and cook for an additional 1 minute.
3. **Cook the Shrimp:**
– Season 1 lb (450g) large shrimp with 1 tsp Creole seasoning, 1/2 tsp paprika, and 1/4 tsp cayenne pepper.
– Add the shrimp to the skillet with the vegetables and cook until pink and opaque, about 3-4 minutes per side.
– Stir in 1/2 cup (120ml) diced canned tomatoes and cooked bacon. Cook for an additional 2 minutes until heated through.
4. **Assemble and Serve:**
– Spoon the creamy grits into serving bowls.
– Top with the Creole shrimp mixture.
– Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges.
Enjoy this rich and creamy Creole Shrimp and Grits for a comforting and flavorful meal!
