Nutrition info - Recipes

Creole Shrimp and Grits

You'll want to kiss these grits. It may take a little time to prepare this country cooking, but it's well worth the wait... in golden grits. One thing is for sure -- it's a melt-in-your-mouth meal. Go ahead -- it's okay to stir the pot with this southern favorite.

Creole Shrimp and Grits


For 2 people

  • 4 ounce(s) yellow onion, medium diced
  • 2 ounce(s) olive oil
  • 1/8 ounce(s) shrimp base Creole spice, to taste
  • 1 dash(es) cracked black pepper
  • 1/2 tablespoon(s) minced garlic
  • 1 ounce(s) butter
  • 1 teaspoon(s) lemon juice
  • 1 teaspoon(s) Worcestershire sauce
  • 1/2 ounce(s) white wine
  • 1/2 teaspoon(s) bay leaves (2 bay leaves)
  • 8 floz water
  • 16 tablespoon(s) heavy cream
  • 1 cup(s) Slow cooking stone ground grits, cooked
  • 16 ounce(s) large shrimp, peeled, deveined
  • 4 ounce(s) bell peppers and onions, julienne
  • 2 tablespoon(s) butter


Caramelize onions in olive oil until golden brown. Add shrimp base, Creole spice, pepper, garlic and butter and sauté over medium to high heat for 3 minutes. Add lemon juice, Worcestershire sauce, and white wine; simmer until reduced by half. Add bay leaves and water; boil 5 minutes. Remove from heat; cool 20 minutes. Remove bay leaves and mix in cream thoroughly. In a separate pan, sauté julienne peppers and onions and shrimp in butter or olive oil for 3 minutes over high heat. Add the sauce and continue cooking until reduced by half. Pour the sauce and shrimp over a heaping portion of grits.

Nutrition facts

  • Kcal: 1281.22 kcal
  • Fibers (g): 4.53g
  • Sodium (mg): 1287.53mg
  • Carbs: 63.01g
  • Fat: 97.37g
  • Saturated fat (g): 43.29g
  • Proteins: 41.19g