Creole Shrimp and White Cheddar Grits

The Story

Creole shrimp and grits is built on the Louisiana Holy Trinity — onion, celery, bell pepper — and the layered seasoning approach of Creole cooking. Hammer Blend was designed for this dish. It carries the same paprika, cayenne, and pepper character that defines Creole blackening; applying it here creates cohesion between seasoning and tradition.

Instructions

1. Start the Grits Early. Stone-ground grits take 35–45 minutes and need attention. Bring water to a boil, add salt, whisk in grits slowly to prevent lumps. Reduce to low and cook, stirring every 5 minutes, until thick and creamy. Finish with butter, cream, and cheddar off heat. Keep warm while the shrimp cooks.
2. Build the Sauce. Render bacon until crispy; remove and reserve. Sauté onion, celery, and bell pepper in the bacon fat until soft, 8–10 minutes. Add garlic and 1 tbsp Hammer Blend; cook 2 minutes. Add tomatoes, stock, hot sauce, and Worcestershire. Simmer 15 minutes until slightly thickened.
3. Finish the Shrimp. Season shrimp with remaining Hammer Blend. In a separate pan, sauté shrimp in butter over high heat, 90 seconds per side. Add to the sauce for the final 2 minutes. Don't overcook. Ladle over grits and top with crispy bacon. Serve immediately.

Pro Tips

• Stone-ground grits are not negotiable. Instant grits are a different product. If you don't have 45 minutes, choose a different dish.