How To Make The Best Spicy Shrimp and Grits Recipe

If you’re a fan of Southern cuisine, you’re in for a treat with this Spicy Shrimp and Grits recipe inspired by one of my favorite Atlanta spots, South City Kitchen. The secret to this dish lies in its rich and flavorful tomato gravy, which ties everything together. Whether hosting a dinner party or craving something special, this recipe will satisfy your taste buds. So, channel your inner chef, and let’s dive into making this classic Southern Spicy Shrimp and Grits recipe.

The Magic of Tomato Gravy

The first step in creating this dish is preparing a batch of spicy tomato gravy. This gravy is the heart of the recipe, infusing every bite with deep, smoky flavor and a bit of heat. The great thing about this tomato gravy is that it makes more than enough, so you can save the extra to use on other dishes like chicken or pork. While it does take about an hour to make, you can prepare it ahead of time and store it in an airtight container for up to two days.

What You’ll Need for the Tomato Gravy

• Diced Tomatoes: I prefer fire-roasted tomatoes for a subtle smoky flavor.
• Onion: Yellow onion or sweet onion work well.
• Spices: Smoked paprika, Old Bay seasoning, and cayenne pepper to build that perfect flavor.
• Thyme: About a teaspoon of minced thyme leaves.
• Stock: Chicken stock or chicken broth adds depth, but vegetable stock is a great alternative.
• Sriracha: Adjust the amount to your heat preference.
• Liquid Smoke: Just a dash to enhance the smoky flavor.
• Worcestershire Sauce
• Flour
• Garlic
• Unsalted Butter
• Fresh Lemon

Step-by-Step Guide to Making Tomato Gravy

• Step 1: Start by melting butter in a large saucepan over medium heat. Add the onions, garlic, and thyme leaves, cooking for about 2 minutes until fragrant; season with salt and black pepper. Next, stir in the smoked paprika, Old Bay seasoning, and cayenne pepper, letting them cook for another minute to bloom the spices.
• Step 2: Sprinkle in the flour to make a roux, cooking for about 2 minutes until it turns golden.
• Step 3: Gradually add the stock, Sriracha, Worcestershire sauce, liquid smoke, and the can of tomatoes with its juices. Bring the mixture to a simmer over medium-low heat, allowing it to thicken over the next 30 minutes.
• Step 4: Once thickened, use an immersion blender or transfer the mixture to a food processor to puree until smooth. Return the gravy to the pan, add a squeeze of fresh lemon juice and a bay leaf, and let it simmer on low for another 15 minutes. You can now set it aside or refrigerate it if you’re prepping in advance.

Crafting the Perfect Spicy Shrimp and Grits

Now that your tomato gravy is ready, it’s time to bring the dish together with creamy grits and succulent shrimp. This part of the recipe is quick to prepare, making it perfect for weeknight dinners or impressing guests on the weekend.

What You’ll Need for Spicy Shrimp and Grits

• Heavy Cream: Substitute a cup of heavy cream for water to make your grits extra creamy.
• Stone-Ground Grits: White corn grits or yellow grits work well, and even instant grits or quick grits can be transformed with a bit of love.
• Shrimp: Look for peeled and deveined shrimp. About 1½ to 2 pounds of jumbo shrimp will serve 4.
• Andouille Sausage: Adds the perfect spicy kick to complement the shrimp and grits. Adding the sausage makes this more of a Cajun shrimp dish.
• Poblano Peppers: One or two chopped peppers add a nice layer of flavor.
• Garlic
• Butter
• Spicy Tomato Gravy

Step-by-Step Guide to Making Spicy Shrimp and Grits

• Step 1: Start with the grits. Bring the cream and 3 cups water to a boil in a large saucepan. Reduce the heat and slowly whisk in the grits, cooking over low heat and stirring occasionally for 30 minutes (or according to your package instructions). Season with kosher salt and black pepper. Stir in the butter just before serving.
• Step 2: Heat some olive oil in a large skillet over medium-high heat while the grits are cooking. Add the sliced andouille sausage and cook for 2-3 minutes. Toss in the chopped poblano peppers and cook for another 2 minutes, followed by the garlic for an additional minute.
• Step 3: Add the shrimp to the pan, cooking on each side for about 2 minutes until they turn pink. Pour in 2 cups of the prepared tomato gravy, stirring to coat the shrimp and sausage mixture, and cook for another 2 minutes.
• Step 4: Spoon shrimp over the creamy grits immediately and serve.

Tips for Success

Tip 1: Watch the shrimp. They only need 2-4 minutes to cook. Overcooking will make them tough and chewy.

Tip 2: Stir the grits frequently to prevent them from sticking to the bottom of the pan. Slow and steady wins the race when it comes to perfect grits.

Tip 3: If you like cheese grits, stir in a cup of grated white cheddar cheese when adding the butter.

Tip 4: The leftover tomato gravy can be used for an easy weeknight dinner with more shrimp or over chicken or pork.

This Spicy Shrimp and Grits recipe epitomizes Southern comfort food, combining rich, flavorful tomato gravy with creamy grits and perfectly cooked shrimp. It’s a classic Southern dish that brings a taste of the South to your table. Whether you’re making it for a special occasion or a weeknight treat, this delicious dinner will quickly become a favorite in your household. So go ahead, embrace the flavors of the South, and enjoy every bite!

Spicy Shrimp and Grits

The secret to this dish lies in its rich and flavorful tomato gravy, which ties everything together.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 1446 kcal

Ingredients

  

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Spicy Tomato Gravy

• 1 14½ oz can Fire Roasted Diced Tomatoes
• 1/4 cup chopped yellow onion
• 2 cloves garlic
• 1 teaspoon smoke paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon Old Bay seasoning
• 1 teaspoon thyme leaves minced
• 1 cup all-purpose flour
• 1/4 cup unsalted butter
• 3 cups chicken stock
• 1 tablespoon Sriracha (less if you prefer less heat)
• 1½ teaspoon Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 bay leaf
• 1 lemon

Grits

• 1 cup heavy cream
• 3 cups water
• 1 cup stone-ground grits
• 1/2 cup butter

Shrimp

• 8 oz Andouille sausage, sliced into pieces
• 1½ lbs jumpo shrimp peeled and deveined
• 4 cloves garlic minced
• 1-2 chopped poblano peppers
• 1 tablespoon butter
• 2 tablespoons olive oil

Instructions

 

Spicy Tomato Gravy

• Start by melting butter in a large saucepan over medium heat. Add the onions, garlic, and thyme leaves, cooking for about 2 minutes until fragrant; season with salt and black pepper. Next, stir in the smoked paprika, Old Bay seasoning, and cayenne pepper, letting them cook for another minute.
• Sprinkle in the flour to make a roux, cooking for about 2 minutes.
• Gradually add the stock, Sriracha, Worcestershire sauce, liquid smoke, and the can of tomatoes with its juices. Bring the mixture to a simmer over medium-low heat, allowing it to thicken over the next 30 minutes.
• Once thickened, use an immersion blender or transfer the mixture to a food processor to puree until smooth. Return the gravy to the pan, add a squeeze of fresh lemon juice and a bay leaf, and let it simmer on low for another 15 minutes. You can now set it aside or refrigerate it if you’re prepping in advance.

Shrimp and Grits

• Start with the grits. Bring the cream and 3 cups water to a boil in a large saucepan. Reduce the heat and slowly whisk in the grits, cooking over low heat and stirring occasionally for 30 minutes (or according to your package instructions). Season with kosher salt and black pepper. Stir in the butter just before serving.
• Heat some olive oil in a large skillet over medium-high heat while the grits are cooking. Add the sliced andouille sausage and cook for 3-4 minutes, until the sausage is cooked through. Toss in the chopped poblano peppers and cook for another 2 minutes, followed by the garlic for an additional minute.
• Add the shrimp to the pan, cooking on each side for about 2 minutes until they turn pink. Pour in 2 cups of the prepared tomato gravy, stirring to coat the shrimp and sausage mixture, and cook for another 2 minutes.
• Spoon shrimp over the creamy grits immediately and serve.

Nutrition

Calories: 1446kcal

Keyword Grits, Shrimp, Southern, Spicy

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