Categories: Fish- Seafood

Ingredients

• 2 lb. 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 tsp. Creole seasoning
• 1 tsp. lemon juice
• 1/2 tsp Worcestershire sauce
• 2 1/2 cups milk
• 1 tsp. salt
• 1 1/2 cups uncooked quick-cooking grits

Directions

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 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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