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Shrimp Stew and Grits

Source of Recipe

"Southern Living", June 1980


List of Ingredients

1 1/2 cups chopped celery
3/4 cup chopped green pepper
1 cup chopped onion
2 tblsp. melted butter or margarine
3 lb. small shrimp, peeled and deveined
2 tblsp. cornstarch
3 tlbsp. Worcestershire sauce
1 tsp. salt
1/2 to 1 tsp. pepper
1 tsp. seafood seasoning
1 cup water
1 cup chopped radishes
Hot cooked grits


Recipe

Saute' celery, green pepper, and onion in butter until just tender. Add shrimp, cornstarch, Worcestershire sauce, salt, pepper, and seafood seasoning. Stir gently. Add water; cook over medium heat, stirring constantly, until thickened. Reduce heat and simmer 15 to 20 minutes, stirring occasionally. Add radishes; heat thoroughly. Serve over hot cooked grits.

Yield: 10 to 12 servings