Used 21/2% milk and added Cheyenne pepper. Next time will increase creole seasoning and throw in some jalapeños. This was a nice switch from typical shrimp and grits and will add sausage next time
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.
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- 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
- 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.
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