Creole Shrimp and Grits

Makes 8 servings

Cook time 1 ½ hours

2 lbs. cooked peeled medium sized shrimp (30-35 count) or uncooked shrimp

¼ cup vegetable oil

½ cup flour

1 med onion, finely chopped

3 celery ribs, chopped finely

1 med green bell pepper, chopped

2 garlic cloves, chopped

1 (6 oz) can tomato paste

1 bay leaf

1 ½ tsp Creole seasoning

1 tsp lemon juice

1/2 tsp Worcestershire sauce

2 ½ cups milk

1 tsp salt

1½ cups uncooked quick cooking oats

1. For pre-cooked, peeled shrimp, set aside until step # 2. For uncooked shrimp, 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 10 minutes). Add onion and next 3 ingredients, and cook, stirring often 5 – 7 minutes or until tender. Stir in 2 cups chicken 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 ¼ to ½ cup remaining chicken broth to reach desired consistency.

3. Meanwhile, bring milk, 2 ½ 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 – 12 minutes or until thickened. Serve Creole Shrimp over grits.