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Slow-Cooked Louisiana Shrimp And Grits

Photo: Martha Stewart

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Ingredients for 6 servings

2 tablespoons olive oil

30 jumbo shrimp, head on, preferably from Louisiana, peeled and deveined

Coarse salt and freshly ground pepper

Prepared creole seasoning, such as Zatarain's

6 tablespoons finely chopped andouille sausage

1 tablespoon minced garlic

1 tablespoon minced shallot

2 tablespoons finely chopped piquillo peppers

1 tablespoon chopped fresh thyme

4 cups Basic shrimp stock

2 tablespoons unsalted butter

1 teaspoon freshly squeezed lemon juice

2 cups peeled, seeded, and chopped tomatoes

1 tablespoon chopped fresh chives

grits

1/2 cup fresh chervil sprigs

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