Creole Shrimp and Grits

By cnash

Angela Jeffers, Moncks Corner, South Carolina, Southern Living

JANUARY 2009

Ingredients

• 2 pounds unpeeled, medium-size raw shrimp (26/30 count)
• 1/4 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 garlic cloves, chopped
• 1 (6-oz.) can tomato paste
• 1 bay leaf
• 1 1/2 teaspoons Creole seasoning
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 2 1/2 cups milk
• 1 teaspoon salt
• 1 1/2 cups uncooked quick-cooking grits
• 2 pounds unpeeled, medium-size raw shrimp (26/30 count)
• 1/4 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 garlic cloves, chopped
• 1 (6-oz.) can tomato paste
• 1 bay leaf
• 1 1/2 teaspoons Creole seasoning
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 2 1/2 cups milk
• 1 teaspoon salt
• 1 1/2 cups uncooked quick-cooking grits

Details

Servings 6
Preparation time 30mins
Cooking time 122mins
Adapted from myrecipes.com

Preparation

Step 1

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 a 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 3 ingredients, and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp, and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.

3. Meanwhile, bring milk, 2 1/2 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.

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 a 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 3 ingredients, and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp, and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.

3. Meanwhile, bring milk, 2 1/2 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.