Creole Shrimp And Grits

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Southern Living


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2 pounds unpeeled, medium-size raw shrimp (26/30 count)

1/4 cup vegetable oil

1/3 cup all-purpose flour

1 medium onion, finely chopped

2 celery ribs, chopped

1 medium-size green bell pepper, chopped

2 garlic cloves, chopped

1 (6-oz.) can tomato paste

1 bay leaf

1 1/2 teaspoons Creole seasoning

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

2 1/2 cups milk

1 teaspoon salt

1 1/2 cups uncooked quick-cooking grits

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