Shrimp Creole over Grits Recipe intrinsic001

1. 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. 2

   Then add 1-2 cans italian style diced tomatoes and reduce heat to med while making rue in side pan.

3. 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. 4

   Should cook for about 25-30 min turning a nutty brown color.

5. 5

   If cooks too quickly can burn and taste horrible.

6. 6

   Once rue gets to a nutty brown color add in milk and water mixture slowly while stirring to get rid of lumps.

7. 7

   May have to turn up heat some to get lumps to melt.

8. 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. 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. 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. 11

    Serve Creole over thick cooked grits and serve with garlic cheese toast.

* Per serving · 4 servings · Values may vary.