Shrimp n Cheese Grits w/ Creole sauce

Ingredients

3 cups heavy cream

1 chicken stock

1 cup grits

1/2 cup sharp cheddar cheese

1/2 cup Gouda cheese

1 tbsp Kinders Buttery Garlic & Herb seasoning

6 cooked shrimp

1/4 cup diced red bell peppers

1/4 cup green bell peppers

1/4 cup of onions

3 tbsp butter

1 tbsp Creole seasoning

1/4 cup of parmesan cheese

1 tbsp olive oil

1 tbsp seafood blend seasoning

1/2 tbsp lemon pepper seasoning.

4 gloves of minced garlic

1 tbsp green onions

2 pieces of bacon, diced.

1. Dice 2 slices of bacon into pieces. Add to a pan and cook until crispy. Set aside.

2. Into a pot, pour 2 cups of heavy cream, 1 cup of chicken broth and 1 tbsp of Buttery Garlic & Herb seasoning. Mix the ingredients together and bring to a boil. After heavy cream mixture comes to a boil, mix in grits. Cook grits as directed on packaging.

3. While grits are cooking, dice up peppers and onions then set aside. Wash and pat dry your shrimp. In a bowl, mix the shrimp with olive oil, seasoning and garlic until covered. Heat up skillet with 1 tbsp of butter, add shrimp and cook on each side for 1-3 minutes. Set aside once done.

4. In the same pan that you cooked the bacon in, add peppers and onions. Add 1 tbsp of butter. Add creole seasoning and 1 cup of heavy cream then mix. Let cook for 2 minutes, stirring occasionally. Add parmesan cheese and stir until blended well. Place shrimp into sauce mixture and coat.

5. Once grits are close to being finished, add cheese and stir until blended well. Take off fire and a tbsp of butter. Grits should be smooth and creamy.

6. Place grits into bowl and top with shrimp and sauce. Add sliced green onions and serve.

Cincinnati
2025/12/14 Edited to

... Read moreShrimp and cheese grits with Creole sauce are a classic Southern dish that combines creamy, cheesy grits with bold, spicy flavors. The key to making this dish truly stand out lies in the balance of textures and seasonings. The base of the dish, grits, is made creamy and rich by cooking them slowly in a mixture of heavy cream and chicken stock, which helps them absorb moisture more effectively and develop a smoother consistency. Adding sharp cheddar and Gouda cheeses enhances the depth of flavor and adds a velvety texture to the grits. In this recipe, the Creole sauce is crafted by sautéing diced red and green bell peppers along with onions in the same pan that was used to cook crispy bacon, incorporating all those delicious rendered fats and flavors. The addition of Creole seasoning brings a blend of paprika, garlic, cayenne, and herbs that imbue the sauce with a mouthwatering spicy warmth. Parmesan cheese melts into the sauce, helping to thicken it and lend a nutty undertone. For the shrimp, marinating them in olive oil, seafood blend seasoning, lemon pepper seasoning, and minced garlic before quickly sautéing ensures that they remain succulent and flavorful without becoming rubbery. The final assembly involves layering the creamy grits in a bowl and topping them with the coated shrimp and Creole sauce, garnished with fresh green onions for a pop of color and sharpness. This recipe showcases how combining basic ingredients like grits, cheeses, seasonings, and seafood can create an elegant yet comforting dish perfect for dinner. For home cooks seeking to experiment further, variations can include swapping shrimp for other shellfish or adding a splash of white wine to the sauce for added complexity. Using Kinders Buttery Garlic & Herb seasoning and a specialized seafood blend seasoning as in the original recipe helps replicate authentic flavor profiles typical of Southern and Creole cooking. Overall, shrimp and cheese grits with Creole sauce offer an indulgent, hearty meal that highlights regional American flavors. The creamy and cheesy grits serve as a perfect base for the spicy, vegetable-packed sauce and perfectly cooked shrimp, delivering a satisfying balance of richness, spice, and freshness in every bite.

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