WEEKDAYS 1e|12c|p

Creole Shrimp & Grits

Clinton Kelly
Servings: 4
1 to 30 min

Nothing says comfort food more than this Louisiana staple

  • Ingredients
  • step-by-step directions
Creole Shrimp & Grits
  • 1/4 pound Smoked Bacon (chopped)
  • 1 1/2 pound Extra Large Domestic Shrimp (peeled & deveined)
  • 2 tablespoons Creole Seasoning
  • 2 Garlic Cloves (thinly sliced)
  • 1/4 cup Chicken Stock
  • 1/2 cup Tomato Puree
  • Salt
  • Chives (to garnish)
  • Hot Sauce (to garnish)
  • Grits
  • 2 cups Stone Ground Yellow Grits
  • 1/2 cup Freshly Grated Aged White Cheddar Cheese
  • 1/4 cup Freshly Grated Parmesan Cheese
  • Salt
  • In a large sauté pan, cook Bacon over low to render fat. Cook until crispy then remove Bacon with a slotted spoon.
  • With Bacon Fat in the pan, increase heat to medium-high.
  • Sprinkle the Creole Seasoning on both sides of the Shrimp. Add to the hot pan and cook for 1-2 minutes per side until opaque but not tough. Remove shrimp to a plate.
  • Add the Garlic and deglaze pan with Chicken Stock. Reduce heat to medium-low and stir in the Tomato Puree. Cook for 5 minutes or until thickened. Adjust seasoning to taste.
  • Return Shrimp to the pan with sauce and toss to coat.
  • Plate Shrimp and sauce over Grits. Garnish with chopped Chives, Bacon and Hot Sauce.
  • For Grits:
  • Cook grits according to package instructions. Stir in Cheeses and adjust seasoning to taste.


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