Creamy, comforting, and kissed with cayenne—this is your go-to for elevated Southern flavor with Creole flair.

Ingredients

For the Grits:

• 1 cup stone-ground grits
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup water
• 2 tbsp unsalted butter
• Salt & black pepper to taste
• Optional: ½ cup shredded sharp cheddar or smoked gouda for extra richness

For the Shrimp:

• 1 lb large shrimp, peeled & deveined
• 1 tbsp olive oil
• 2 tbsp butter
• 4 green onions, sliced (white & green parts separated)
• 3 cloves garlic, minced
• ½ cup dry white wine
• 1 tsp smoked paprika
• Dash of hot sauce (like Crystal or Louisiana)
• Season to taste (I use Tony Chachere‘s, garlic powder, onion powder and black pepper)
• Optional garnish: chopped parsley, extra green onion tops, lemon wedge

Instructions

1. Make the Grits

1. In a saucepan, bring chicken broth, heavy cream, and water to a gentle boil.
2. Slowly whisk in the grits, reduce heat to low, and simmer—stirring often—for about 25–30 minutes or until thick and creamy.
3. Stir in butter, season with salt and pepper, and cheese (if using). Cover and keep warm.

2. Cook the Shrimp

1. In a skillet, heat olive oil and 1 tbsp butter over medium heat. Add shrimp and season with Tony Chachere, pepper, and smoked paprika. Cook 1–2 minutes per side, just until pink. Remove and set aside.
2. In the same pan, add remaining butter, white parts of green onions, and garlic. Sauté until fragrant (about 1 minute).
3. Deglaze with white wine, scraping up bits from the bottom. Simmer until slightly reduced.
4. Add a dash of hot sauce and return shrimp to the pan. Toss to coat in the sauce and warm through.

3. Serve It Up

Spoon creamy grits into bowls, top with shrimp and pan sauce, and garnish with green onion tops, parsley, or a squeeze of lemon. Pour a French 75 or mimosa and enjoy!