This Creole shrimp and grits pairs perfectly spiced shrimp, a bright Creole sauce that’s spicy but not overpowering, and creamy white Cheddar grits. It’s classic Southern comfort with a New Orleans sensibility.
Creole cuisine grew out of Louisiana’s city culture and carries clear French influences. In this recipe you’ll find French techniques — a brunoise of finely diced aromatics, a reduced sauce finished with butter, and a quick sauté for the shrimp. A modern twist here is the use of a hefeweizen (or similar wheat beer) in the sauce; its citrusy notes concentrate as the liquid reduces and help balance the dish’s richness. —Tanya Holland
Creole Shrimp and Grits FAQs
Grits are made from dried white corn kernels, typically dent corn, which has a higher starch content that yields a creamy texture when cooked. They come in stone-ground, quick-cooking, and instant varieties. Stone-ground grits have the most pronounced corn flavor and a coarser texture; quick-cooking grits, used in this recipe, have a finer texture and cook faster, usually in 5–10 minutes. Instant grits cook fastest but are the most processed and have less flavor.
Both cuisines come from Louisiana but differ in ingredients and style. Creole cooking, rooted in New Orleans’ more cosmopolitan past, often uses tomatoes and tomato-based sauces and includes a wider range of herbs. Cajun food, originating in rural communities, tends to be heartier and typically avoids tomatoes in classic preparations. Seasoning blends also differ: Cajun blends focus on garlic, onion powder, black pepper, and cayenne, while Creole blends include herbs like oregano, thyme, and often paprika.
Creole Shrimp and Grits
David Leite
Ingredients
For the Creole sauce
- 1 tablespoon 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 unsalted butter
- 4 ounces (about 1 cup) sharp white Cheddar, 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 (from above)
- 1 1/2 pounds medium shrimp (26/30 count), peeled and deveined
- 3/4 to 1 cup Creole sauce (from above)
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 5 ounces baby spinach (about 7 cups loosely packed) or frozen spinach
- 2 teaspoons fresh lemon juice
- White Cheddar grits, for serving
Instructions
Make the Creole sauce
- In a medium saucepan over low heat, melt the butter. Add the scallions and garlic and cook until softened, 2–3 minutes.
- Pour in the beer and Worcestershire sauce, increase heat to medium-high, bring to a boil, then reduce to a simmer. Whisk frequently and simmer until the mixture is thick and syrupy and reduced to 3/4–1 cup, 35–55 minutes. If the sauce separates, vigorously whisk to reincorporate.
- Remove from heat and let cool. The sauce can be refrigerated for up to 1 week.
Make the Creole spice mix
- While the sauce reduces, combine the salt, herbes de Provence, cumin, cayenne, black pepper, and paprika in a small bowl until well mixed. Store at room temperature for up to 6 months.
Make the white Cheddar grits
- Bring the water to a boil in a medium saucepan. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until thickened, 4–8 minutes (check package instructions as times and ratios vary).
- Stir in the cream, butter, cheese, salt, and white pepper until the cheese melts. Cover and 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 bell peppers, scallions, garlic, and 2 teaspoons Creole spice mix and cook until softened, 4–5 minutes.
- Add the shrimp and cook just until opaque, 1–2 minutes. Transfer the shrimp to 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. Remove from heat and stir in the lemon juice and the reserved shrimp.
- Spoon the shrimp and sauce over the warm Cheddar grits and serve immediately.
Adapted From
Brown Sugar Kitchen
Nutrition
Nutrition information is an approximation and should be used as a guide only.
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Recipe Testers’ Reviews
This recipe passed a rigorous blind testing process and earned Leite’s Culinaria’s approval. Testers praised its authentic Creole flavor, the balance of spice and creaminess, and the rich sauce that pairs beautifully with cheesy grits.
Craig Relyea
Craig found the recipe evocative of Louisiana meals at small local restaurants. He recommends prepping components ahead of time to reduce day-of cooking stress and suggests adjusting Worcestershire sauce to taste. He also notes that timing the sauce reduction can take longer than expected and that using larger shrimp requires gentle handling to avoid overcooking.
Daniela Trapani
Daniela loved the dish, calling it a winner. She suggested doubling the grits for four servings and letting them sit a minute after cooking to firm up. She used a pale ale in the sauce.
Gavin M.
Gavin praised the balance of spice, the creamy cheesy grits, and the ample sauce for spooning. He now considers it a weekend staple and used a Belgian wheat beer in the recipe.
Jack V.
Jack described the dish as delicious and noted the harmony between the spiced shrimp, the beer-infused sauce, and the pillow of cheesy grits. He advises good mise en place and timing to complete the recipe in about 45 minutes if well organized.
Lindsey Shiroma
Lindsey admired the sauce’s depth and recommends patience while it reduces. She notes the sauce can separate when chilled but reincorporates with mixing and that the dish matches memories of the original Brown Sugar Kitchen version.
Terry S.
Terry called the recipe “swoon-worthy,” recommended making the spice mix ahead of time, and suggested modestly reducing the Creole spice for those who prefer milder heat. She also recommends extra spinach or a crusty bread for soaking up the sauce.