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Creole Shrimp and Grits

Source of Recipe


Southern Living magazine



List of Ingredients



• 2 pounds unpeeled, medium-size raw shrimp (26 / 30 count)
  
• ¼ cup vegetable oil
  
• 1/3 cup all-purpose flour
  
• 1 medium onion, finely chopped
  
• 2 celery ribs, chopped
  
• 1 medium-size green bell pepper, chopped
  
• 2 cloves garlic, chopped
  
• 1 (6-ounce) can tomato paste
  
• 1 bay leaf
  
• 1½ tsp Creole seasoning
  
• 1 tsp lemon juice
  
• ½ tsp Worcestershire sauce
  
• 2½ cups milk
  
• 1 tsp salt
  
• 1½ cups uncooked quick-cooking grits
  






Instructions



1. Peel shrimp, reserving shells; devein shrimp, if desired.
   Bring shells and 4 cups water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of spoon; discard shells.
   
   
2. Heat oil in a Dutch oven over medium heat; stir in flour and cook, stirring constantly, until flour is caramel-colored (about 8 to 10 minutes). Add onion and next three ingredients and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next four ingredients. Reduce heat to low and cook, stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes, stirring in ¼ to ½ cup remaining shrimp broth to reach desired consistency.
   
   
3. Meanwhile, bring milk, 2½ cups water and salt to a boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Serve Creole shrimp over grits.
   
   Makes 6 to 8 servings.