Creamy "Grits" With Creole Shrimp

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

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

4-5 sprigs fresh thyme, intact

1 bay leaf, fresh or dried

Salt and black pepper

1 tablespoon Worcestershire sauce (eyeball it)

1-2 tablespoons plus 2 teaspoons hot sauce, such as Frank's Red Hot brand, divided

2 tablespoons all-purpose flour

1/2 cup beer (about 1/3 of a bottle)

3 cups chicken stock, divided

1 can diced tomatoes (14 ounces)

1 cup chopped frozen okra (optional)

1 1/2 pounds medium-large shrimp, peeled, deveined, tails removed

1 cup whole milk

1 cup quick-cooking (sometimes marked "instant") polenta

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