Shrimp And Grits

Ingredients:

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

Seasoning*:

• 2 1/2 Tbs paprika
• 1 TBS salt
• 2 TBS garlic powder
• 1 TBS black pepper
• 1 TBS onion powder
• 3/4 TBS cayenne
• 1 TBS oregano
• 1 tsp. thyme

Grits:

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

Peel shrimp and reserve shells. Sprinkle shrimp with 1 TBS 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 TBS oil over moderate heat until hot but not smoking and saute onion and garlic for 1 minute. Add shells, remaining 1 TBS 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 TBS oil until hot and sear half the shrimp for 1 minute on each side and transfer to bowl, saute remaining shrimp, adding additional 1 TBS 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. Serves 4.

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