"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Creole Shrimp & Grits Recipe

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This recipe for Creole Shrimp & Grits, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Sunday, August 9, 2009


4 tablespoons olive oil
1 carrot, diced (about 1 cup)
1 yellow onion, diced (about 1 cup)
1 bell pepper, diced (about 1 cup)
2 stalks celery, diced
4 cloves garlic, minced
1/4 cup tomato paste
2 cans tomato sauce
2 15-ounce cans crushed tomato
1/3 cup vinegar
1 cup shrimp stock or water
salt, to taste
pepper, to taste
thyme, to taste
parsley, to taste

Warm olive oil in medium size pot; add vegetables, and sauté till translucent.

Add garlic and cook additional two minutes. Stir in tomato paste add tomato sauce and crushed tomato.

Stir in vinegar and stock and simmer over low flame for 30 to 40 minutes.

Add seasonings to taste

4 ears corn, roasted
6 cups water
2 cups heavy cream
2 tablespoons salt
1/4 cup butter
2 cups grits
1/2 cup Parmesan cheese

Shuck and roast corn till dark and soft. In a heavy-bottomed pot, bring water, salt, butter, and cream to a boil. Add roasted corn and purée. Stir in grits; cook for 5 to 7 minutes until creamy and thick; add cheese.

36 Louisiana shrimp (16–20 count)
4 tablespoons butter
Parmesan cheese, for garnish
green onions, for garnish

In a large skillet, butter and sauté shrimp until cooked halfway. Add Creole tomato sauce and simmer an additional 5 to 8 minutes. To serve, spoon grits onto plate, top with shrimp and sauce. Garnish with Parmesan cheese and green onions.

Number Of Servings:
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