Recipe: Shrimp and Grits with Creole Sauce


By CBS-8 Reporter



  • 2 cups chicken broth 
  • 1/2 cups of quick grits
  • 6-8oz of smoked Gouda, diced

Creole sauce

  • 1/4 lb raw shrimp,  31-60 count
  • 2T Olive oil
  • 1/2C chicken stock 
  • 1/2C onion, chopped
  • 1/2C green bell pepper, chopped
  • 1/2C celery, chopped
  • 1/2C chopped carrot
  • 2 cloves of garlic, minced 
  • 1 can (14.5 oz) diced tomatoes, with liquid
  • 1 bay leaf
  • 1/2 T each: ground cayenne pepper, and smoked paprika
  • 1/4t  each: fresh oregano, thyme, and basil, minced
  • Salt and ground black pepper to taste.


Creole sauce & shrimp:

1. Heat Olive oil in large saucepan over medium heat. Stir in celery, onion, bell pepper, carrot,  and garlic; cook and stir until vegetables are tender, about 10 minutes.

2. Stir in chicken stock, tomatoes with its juice, and bay leaf into vegetable mixture.

3. Stir in paprika, cayenne, oregano, basil, and thyme.

4. Bring the sauce to a boil, the reduce to s
immer to allow flavors to blend, at least 20 minutes.  Season to taste with salt and pepper. 

5. Seven to ten minutes before serving, while sauce is still simmering, add shrimp and allow to cook.



1. In a small saucepan, bring chicken broth to a boil. 


2. Add grits, stirring as you add, and then reduce heat to low, and cover. 

3. Allow grits to cook for five minutes, or until desired consistency.

4. Stir in smoked Gouda to grits, allowing it to melt completely before serving.


Serve grits in bowl or on a plate, topped with Creole sauce and shrimp. 
Servings: 4

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