Jul 13 2026
Restaurants›Catalina Kitchen and Bar›Shrimp & Grits Recipe

Shrimp & Grits Recipe

Inspired by Catalina Kitchen and Bar
Time50m
Serves4

seared shrimp, creamy anson mills grits, red & green pepper, creole sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp

Grits

Vegetables

Creole Sauce

Method

Shrimp Preparation

  1. 1

    Season the Shrimp

    In a mixing bowl, combine the peeled and deveined shrimp with olive oil, minced garlic, creole seasoning, salt, and black pepper. Toss well to coat the shrimp evenly with the seasoning.

  2. 2

    Sear the Shrimp

    Heat a large skillet over medium-high heat. Once hot, add the seasoned shrimp and sear for about 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.

Grits Preparation

  1. 3

    Cook the Grits

    In a medium saucepan, bring 4 cups of water to a boil. Add the Anson Mills grits and a teaspoon of salt. Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes until the grits are creamy and tender.

  2. 4

    Finish the Grits

    Once the grits are cooked, stir in the heavy cream and butter. Mix well until smooth and creamy. Keep warm until ready to serve.

Vegetable Preparation

  1. 5

    Sauté the Vegetables

    In the same skillet used for the shrimp, add the diced red and green bell peppers and onion. Sauté over medium heat for about 5-7 minutes until the vegetables are soft and fragrant.

Creole Sauce

  1. 6

    Make the Sauce

    To the sautéed vegetables, add chicken broth, tomato paste, Worcestershire sauce, and hot sauce. Stir to combine and let the mixture simmer for about 5-10 minutes until slightly thickened. Taste and adjust seasoning if necessary.

  2. 7

    Finish the Sauce

    Stir in chopped fresh parsley just before serving to add freshness to the sauce.

Assembly

  1. 8

    Plate the Dish

    To serve, place a generous scoop of creamy grits on each plate, top with the sautéed vegetables, and then add the seared shrimp. Drizzle the creole sauce over the top and enjoy!

More from Catalina Kitchen and Bar