Shrimp Creole over Grits Recipe intrinsic001

• 4 c chopped bell peppers (any and all colors work)
• 4 c chopped celery
• 4 c chopped onions
• 1 Tbsp chopped chili peppers (may omit if too hot for you)
• salt, pepper, tony chachere's creole seasoning to taste
• little crushed red pepper flakes (may omit)
• EVOO or Canola oil and a little margarine
• 1-2 cans italian style diced tomatoes
• 1 c all purpose flour
• 2-3 c milk and a little water (mixture)
• 1-2 pounds thawed, peeled, and halved med sized shrimp
• thick cooked grits
• garlic cheese toast

1. combine bell peppers, celery, onions, chili peppers, salt, pepper, creole seasoning, and crushed red pepper flakes into large boiler with some and a little margarine cook over med to med/high heat until lightly browned from the oil stirring occasionally to prevent burning.
2. Then add 1-2 cans italian style diced tomatoes and reduce heat to med while making rue in side pan.
3. For rue, in side pan over med to med/high heat add 1/2 to 3/4 c or canola oil and 1 c flour, stir mixture adjusting thickness to a little thinner than pudding.
4. Should cook for about 25-30 min turning a nutty brown color.
5. If cooks too quickly can burn and taste horrible.
6. Once rue gets to a nutty brown color add in milk and water mixture slowly while stirring to get rid of lumps.
7. May have to turn up heat some to get lumps to melt.
8. Continue stirring rue about 5 min until it starts to thicken quickly, reduce heat to med, add more milk/water mixture as needed, should be as thick as a brown gravy.
9. Add rue to the boiler of lightly browned veggies, it will continue to thicken slightly over next 15 min, add in shrimp, simmer for 15 min on low/med heat with lid on.
10. If creole is too thick can add in more milk/water mixture, if creole is too runny may have to adjust with cornstarch/water mixture.
11. Serve Creole over thick cooked grits and serve with garlic cheese toast.

bell peppers, celery, onions, chili peppers, salt, red pepper, canola oil, italian style, flour, milk, shrimp, grits, garlic cheese

Taken from www.chowhound.com/recipes/shrimp-creole-grits-28948 (may not work)