Creole Shrimp and Grits

Creole Shrimp and Grits
Photo by Beth Dreiling Hontzas

Ingredients

  • 1 bay leaf
  • ¼ cup vegetable oil
  • 1/3 cup all-purpose flour
  • 1 medium onion, finely chopped
  • 1 medium-size green bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 (6-oz.) can tomato paste
  • + 8 more ingredients
    • 1 ½ teaspoons Creole seasoning
    • 2 pounds unpeeled, medium-size raw shrimp (26/30 count)
    • 1 teaspoon lemon juice
    • ½ teaspoon Worcestershire sauce
    • 1 ½ cups uncooked quick-cooking grits
    • 2 celery ribs, chopped
    • 2 ½ cups milk
    • 1 teaspoon salt

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...

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