Creamy "Grits" With Creole Shrimp
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Butter (divided)4 cloves
Garlic (finely chopped)1 medium
Onion (finely chopped)1
Salt2 tbsps
All-Purpose Flour1 cup
Beer (1/3 of a bottle)3 cups
Chicken Stock (divided)1 cup
Whole MilkDirections:
1
Heat a large skillet over medium high heat
2
Add extra-virgin olive oil and 1 tablespoon butter
3
When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper
4
Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 tablespoons hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so
5
Whisk in 1 cup of stock then add tomatoes and okra, if using, and bring to a bubble
6
Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat
7
Remove thyme stems and bay leaf
8
Bring remaining 2 tablespoons butter, 2 cups stock, 1 cup milk and 2 teaspoons hot sauce, to a boil in a sauce pot
9
Stir in 1 cup quick cooking polenta
10
Stir constantly to mass the cornmeal
11
Once the mixture thickens to the consistency of whipped potatoes, season the "grits" with salt and divide among dinner plates
12
Serve generous ladles of shrimp and sauce on a bed of creamy "grits"