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Shrimp and Grits

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2 pounds raw shrimp in shells
2 tablespoons Creole seasoning (follows)
black pepper
3 tablespoons olive oil
1/4 chopped onion
2 tablespoons minced garlic
3 bay leaves
3 lemons
2 cups water
1/2 cup Worcestershire
1/4 cup dry white wine
2 tablespoons butter
2 cups whipping cream


2 1/2 tablespoons paprika
1 tablespoon salt
2 tablespoons garlic powder
1 tablespoons black pepper
1 tablespoon onion powder
3/4 tablespoon cayenne
1 tablespoon oregano
1 teaspoon thyme


1 cup coarsely ground grits
3-4 cups water or chicken broth

Peel shrimp and reserve shells. Sprinkle shrimp with 1 tablespoon of Creole seasoning and half of the pepper. Coat well and refrigerate on baking sheet, uncovered. Heat water or broth until boiling. Add grits and simmer for 30-40 minutes, adding more liquid as needed.

In large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and sauté onion and garlic for 1 minute. Add shells, remaining 1 tablespoon Creole seasoning, bay leaves. Add zest from lemons, then halved lemons, water, Worcestershire, wine and remaining pepper. Bring to a boil, stirring and simmer for 30 minutes. Let sauce cool for 15 minutes, strain through fine sieve into small saucepan and boil for 15 minutes or until reduced to about 1/4 cup.

In large skillet, heat 1 tablespoon oil until hot and sear half the shrimp for 1 minute on each side and transfer to bowl, sauté remaining shrimp, adding additional 1 tablespoon oil if necessary. Stir cream and barbeque sauce into pan and simmer for 10 minutes (or until reduced to about 2 cups). Stir in shrimp and heat through. Stir in butter and serve over grits.

Makes 4 servings

*The seasoning recipe makes enough to do this dish several times - refrigerate remaining spices.

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