SHRIMP CREOLE WITH OLD FASHIONED CREAMY GRITS

Steps:

• COOK FLOUR AND OIL (OR BUTTER) IN SKILLET 3-5 MINUTES TO MAKE ROUX AND SET ASIDE.
• IN A LARGE PAN ADD OIL, ONIONS, GARLIC. CELERY. PEPPERS AND TOMATOES. COOK OVER MED-HIGH HEAT FOR 10 MINUTES OR UNTIL TRANSLUCENT. ADD WATER OR STOCK, LEMON JUICE AND SEASONINGS. SIMMER 20 MIN. STIR IN ROUX UNTIL COMBINED. ADD BROWN SAUCE AND SIMMER FOR ANOTHER 10 MINUTES.
• ADD UNCOOKED SHRIMP SIMMER UNTIL COOKED. THEY TURN PINK. MIX IN GREEN ONIONS AND PARSLEY. SERVE OVER HOT GRITS.
• OLD FASHIONED CREAMY GRITS
• HEAT THE WATER AND MILK IN A HEAVY BOTTOM SAUCE PAN UNTIL SIMMERING. WHILE THIS IS HEATING PUT THE STONE GROUND GRITS IN A BOWL AND COVER WITH COOL WATER, STIR THE GRITS SO THAT THE CHAFF FLOATS TO THE TOP. SKIM SURFACE AND REMOVE CHAFF. STRAIN IN A FINE STRAINER. IF YOU ARE USING REGULAT GRITS YOU CAN SKIP THIS STEP. STIR GRITS INTO WATER/MILK SIMMER STIRRING OFTEN, UNTIL TENDER TO THE BITE AND THE CONSISTENSEY OF COOKED OATMEAL. AS THEY THICKEN STIR MORE OFTEN TO PREVENT STICKING AND SCORCHING. STONE GROUNG TAKES ABOUT AN HOUR, REGULAR ABOUT 20 MINUTES. ADD MILK AND WATER AS NEEDED.
• SEASON GRITS GENEROUSLY WITH SALT AND STIR IN CREAM AND BUTTER. REMOVE FROM HEAT, COVER AND LET REST UNTIL SERVING. SERVE HOT.