Ingredients
Method
- Peel the shrimp and reserve the shells; devein if desired. Bring the shells and water to a boil in a medium saucepan over medium-high heat. Reduce the heat to low and cook for 20 minutes. Strain the broth through a colander into a large bowl, pressing the shells with the back of a spoon to extract liquid, then discard the shells.
- Melt butter in a Dutch oven over medium heat. Stir in the flour and cook, stirring constantly, for 8 to 10 minutes until it turns caramel-colored. Add the onion, celery, green pepper, and garlic, and cook for 5 to 7 minutes until tender, stirring often. Stir in the Creole seasoning, lemon juice, and Worcestershire sauce. Mix in the tomato paste until the vegetables are evenly coated. Slowly add 2 cups of the shrimp broth, stirring constantly to create a thick sauce. Add the bay leaf, reduce the heat to low, and cook for 45 minutes, stirring occasionally. Add the shrimp and cook for 10 minutes, stirring in 1/4 to 1/2 cup of the remaining broth to reach the desired consistency.
- Bring the milk, water, and salt to a boil in a saucepan over high heat. Gradually stir in the grits. Reduce the heat to low and simmer for 10 to 12 minutes, stirring occasionally, until thickened. Serve the Creole shrimp over the grits and garnish with chopped parsley if desired.
Nutrition
Notes
Note: I found Creole seasoning at my local grocery store in the International aisle, in the Cajun section.