AntCof's Shrimp and GritsSubmitted by: ANTCOF
IntroductionThe 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. 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.
2 lb (30) unpeeled medium size raw shrimp
1/4 cup olive oil
1/3 cup all purpose flour
1 medium onion, chopped fine
2 celery ribs, chopped
1 medium size green bell pepper, chopped
2 garlic cloves, minced
1 (6oz) can tomato paste
1 bay leaf
1 tbsp crushed red pepper
1 1/2 tsp. Creole seasoning
1 tbsp splenda
1 Tbsp Worcestershire sauce
2 1/2 cups milk and 2 1/2 cups water
1 tsp salt
1 1/2 cups uncooked quick- cooking grits
2. Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly, until flour is carmel colored (about 8 to 10 minutes or until tender. Add onions, garlic,celery, bay leaf, crushed red pepper, creole seasoning, splenda, tabasco, bell pepper, tomato paste, worcestershire. Reduce heat to low and cook , stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes, stir in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency.
3. Meanwhile bring 2 1/2 cups 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 Mixture over Grits. Serves 8 =(1/2 cup grits and 1 cup Creole Shrimp mixture)
Number of Servings: 8
Recipe submitted by SparkPeople user ANTCOF.