Creole Shrimp and Grits

The sauce starts with a roux, which is browning flour in oil. Be sure to get into the corners of the pan when you stir so the flour there doesn't scorch.

Prep Time: 30 minutes
Cook Time: 1 hour(s) 32 minutes
Yield: Makes 6 to 8 servings

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

Preparation

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.