Aprie's Spicy Creole Shrimp Bowl

Aprie Allen


This is a meal for the whole family to enjoy, on cold Winter nights, it comforts you and fills you up, but there's on catch, it makes you come back for more. Bonaparte!


★★★★★ 1 vote

15 Min
40 Min
Stove Top


  • 2 Tbsp
    butter, softened
  • 2 Tbsp
    garlic clove (minced)
  • 1 Tbsp
    thyme, leaves
  • 1 c
    chicken broth
  • 1 c
    heavey whipping cream
  • 1 c
  • 1 c
    yellow grits
  • 1/4 tsp
    salt and pepper
  • 1/4 c
    finely chopped celery
  • 1 c
    butter, divided
  • 1/4 c
    chopped green peppers
  • 1/4 c
    shallots (finely chopped)
  • 2 3/4 lb
    large shrimps (peeled and cleaned)
  • 1/2 c
    fresh lemon juice
  • 1/2 c
    dry white wine or 8 oz verjuice
  • 1 Tbsp
    fresh parsley
  • 1/2 c
    tomatoes (finely chopped)
  • 1/4 Tbsp
    red pepper flakes or cayenne pepper

How to Make Aprie's Spicy Creole Shrimp Bowl


  1. Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add broth, whipping cream, and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to low; cook 10 minutes or until done, stirring occasionally. Season with salt and pepper. Keep warm.
    Melt 2 tablespoons butter in a large skillet. Add celery and next 3 ingredients; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp from skillet.
  2. Add juice, and cook 6 minutes over medium heat or until most liquid has evaporated, stirring to loosen browned bits.
    Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Serve over grits. Garnish, if desired. Verjuice is an acidic, sour liquid made from grapes. It's used like lemon juice or wine to heighten flavor

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About Aprie's Spicy Creole Shrimp Bowl

Course/Dish: Fish Seafood

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