Creole Shrimp & Grits

Main Course

Recipe courtesy of Keith Frentz, LOLA Restaurant, Covington, LA

Serves 6

  • 4 tablespoons olive oil
  • 1 carrot, diced (about 1 cup)
  • 1 yellow onion, diced (about 1 cup)
  • 1 bell pepper, diced (about 1 cup)
  • 2 stalks celery, diced 
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 2 cans tomato sauce 
  • 2 15-ounce cans crushed tomato
  • 1/3 cup vinegar
  • 1 cup shrimp stock or water
  • salt, to taste
  • pepper, to taste 
  • thyme, to taste
  • parsley


  • 4 ears corn, roasted 
  • 6 cups water
  • 2 cups heavy cream
  • 2 tablespoons salt
  • 1/4 cup butter
  • 2 cups grits
  • 1/2 cup Parmesan


  • 36 Louisiana shrimp (16–20 count)
  • 4 tablespoons butter
  • Parmesan cheese, for garnish
  • green onions, for garnish

Creole Shrimp & Grits 

Creole Shrimp & Grits

Click image to enlarge



Warm olive oil in medium size pot; add vegetables, and sautée till translucent.  Add garlic and cook additional two minutes. Stir in tomato paste add tomato sauce and crushed tomato. Stir in vinegar and stock and simmer over low flame for 30 to 40 minutes. Add seasonings to taste. 
Shuck and roast corn till dark and soft. In a heavy-bottomed pot, bring water, salt, butter, and cream to a boil. Add roasted corn and purée. Stir in grits; cook for 5 to 7 minutes until creamy and thick, add cheese.
In a large skillet, butter and sautée shrimp until cooked halfway. Add Creole tomato sauce and simmer an additional 5 to 8 minutes. To serve, spoon grits onto plate, top with shrimp and sauce. Garnish with Parmesan cheese and green onions.


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