Creamy "Grits" with Creole Shrimp

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["2 tablespoons extra-virgin olive oil, 2 turns of the pan", "3 tablespoons butter, divided", "4 cloves garlic, finely chopped", "1 medium onion, finely chopped", "2 ribs celery with green leafy tops, finely chopped", "1 small green bell pepper, seeded and finely chopped", "4 to 5 sprigs fresh thyme, intact", "1 bay leaf, fresh or dried", "Salt and black pepper", "1 tablespoon Worcestershire sauce, eyeball it", "1 to 2 tablespoons plus 2 teaspoons hot sauce (recommended: Frank's Red Hot), divided", "2 tablespoons all-purpose flour", "1/2 cup beer, 1/3 of a bottle", "3 cups chicken stock, divided", "1 (14-ounce) can diced tomatoes", "1 cup chopped frozen okra, optional", "1 1/2 pounds peeled, deveined medium to large shrimp, tails removed", "1 cup whole milk", "1 cup quick cooking (sometimes marked ""instant"") polenta"].

Yes, Creamy "Grits" with Creole Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.