Creole Shrimp And Okra

• 3 cups unsalted chicken stock (such as Swanson)
• 1 cup 2% reduced-fat milk
• 3 garlic cloves, finely chopped
• 1 bay leaf
• 1 cup stone-ground polenta or grits
• 1/2 teaspoon kosher salt, divided
• 1 1/2 tablespoons olive oil
• 2 cups fresh okra, trimmed and halved lengthwise
• 1 cup vertically sliced onion
• 3/4 cup diagonally sliced celery
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon freshly ground black pepper
• 3 cups fresh marinara sauce
• 1/2 cup water
• 1 1/2 tablespoons red wine vinegar
• 2 green onions, thinly sliced

1. Bring stock, milk, garlic, and bay leaf to a boil in a large saucepan over medium-high heat. Add polenta and 1/4 teaspoon salt, stirring constantly with a whisk. Reduce heat to medium-low; cook 20 minutes or until thickened, stirring occasionally. Discard bay leaf. Cover and keep warm.
2. Heat a large skillet over high heat. Add oil; swirl to coat. Add okra, onion, and celery; cook 2 to 4 minutes or until browned (do not stir). Add remaining 1/4 teaspoon salt, shrimp, red pepper, and black pepper; cook 2 minutes, stirring occasionally. Stir in sauce and 1/2 cup water; bring to a simmer. Cook 3 minutes or until shrimp are done. Stir in vinegar.
3. Place 1/2 cup polenta in each of 4 bowls; top each serving with 1 1/2 cups shrimp mixture. Sprinkle evenly with green onions.

chicken, milk, garlic, bay leaf, stoneground polenta, kosher salt, olive oil, fresh okra, onion, celery, shrimp, ground red pepper, freshly ground black pepper, fresh marinara sauce, water, red wine vinegar, green onions

Taken from www.myrecipes.com/recipe/creole-shrimp-okra (may not work)