Creole Shrimp and Grits

2 lb unpeeled 26-30 count raw shrimp

¼ cup olive oil

1/3 c unbleached all-purpose flour

1 medium onion, finely chopped

2 celery ribs, chopped

1 medium-sized green bell pepper, chopped

2 garlic cloves, chopped

1 (6-oz) can tomato paste

1 bay leaf

2 Tbsp Creole seasoning *

• 1 tsp lemon juice
• ½ tsp. Worcestershire sauce
• 2 ½ cups milk
• 1 tsp salt
• 1 ½ cups uncooked quick-cooking grits
• 1 to 2 cups mild cheddar cheese, shredded
• Garlic powder
  

*Prepared Creole seasoning, like Tony Chachere’s, is fine, but I find it has an overly salty taste; I keep a jar of homemade seasoning on hand: 2 parts cayenne pepper to one part each salt, freshly cracked black pepper, and oregano

Peel shrimp, reserving shells; devein shrimp. 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 or until stock is reduced by nearly half. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells. (I use a large pyrex mixing bowl, with measuring demarcations, such as the Pampered Chef batter bowl, so that I can easily measure the amount of stock being used)

Heat oil in a Dutch oven or heavy stockpot (I use the 10 gallon Le Creuset stockpot) over medium heat; stir in flour, and cook, stirring constantly, until a caramel-colored roux has formed (about 10 minutes). Add onion, celery, green pepper and garlic and cook, stirring often, 5 to 7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, bay leaf, Creole seasoning, lemon juice and Worcestershire sauce. Reduce heat to low and cook, stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes, stirring in ¼ to ½ cup remaining shrimp broth to reach desired consistency.

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 to 12 minutes or until thickened. Add garlic powder and shredded cheese to taste. Simmer 2 more minutes. Serve shrimp mixture over grits.

Serve with with warm, crusty garlic bread and Louisiana hot sauce.