Cajun Shrimp and Grits
Recipe used by NOLA restaurants.
Cooking Instructions
- 1
Melt the butter in a heavy bottom sauce pot.
- 2
Whisk in the flour and cook until a medium dark brown roux is achieved.
- 3
Add the onion, bell pepper, celery, garlic, salt and black pepper. Cook until the onions are translucent.
- 4
Slowly add the shrimp stock. Whisk out any lumps. Bring to a full boil then reduce heat to a simmer. Cook until thick enough to heavily coat the back of a spoon.
- 5
Serve 2 cups of the sauce over cooked grits.
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