Larissa Says So: What Is This? A Recipe?! Yes:]

Okay let me give you a brief history lesson before I begin:] if I'm not mistaken Shrimp and Grits is considered a creole dish and Creole is "a combination of two things" for example creole is a mixture of French and African languages. There is a difference between Creole, Cajun foods. for those of you who don't know Cajun Originated in Canada but when the British invaded Canada the people living there would not submit to them so they where kicked out of Canada and traveled down the Mississippi River until they settled in the south such as Louisiana and Georgia etc. when there some went into the Bayous (swamps) and others went in to the city which created the difference of "people" in a sense there are the Cajun's which reside in the Bayous and used the ingredients around them to create and prepare dishes and then there are the Creole who usually reside in New Orleans. okay? cool lets cook

Shrimp and Grits!

By the way this is freaking Delicious!

Ingredients:

okay sorry there is a lot to this, but trust me it is worth it:]

Feeds 4-5 people

4-5 shrimp per bowl

1/2 lb Shrimp (16-20 count)

1 Tbs Vegetable Oil

2 Tbs Carrots cut into cubes

2 Tbs Onion Chopped

2 Tbs Celery Cleaned and cut

1 Tsp Tomato Paste

2 C Water

GRITS

1/2 C Grits

1 C Sharp Cheddar Cheese

2 Tbs Butter

SHRIMP

4 Piece of bacon cut into cubes

2 Cloves Garlic

1 whole Jalapeno

2 Tbs AP Flour

1 C Shrimp Stalk (will be explained in instructions)

Procedure

1. Clean and de-vain and de-shell shrimp reserving shrimp meat and shells

2. Add oil to pan heat till almost smoking, add onion, celery, and carrots. Cook until browning but not black, clear "hole" in bottom of the pan and add tomato past and flour. stir together until completely combined, and flour is covering all the vegetables, and turning light brown on bottom of the ban, (flour will stick to pan don't worry it will come off during cooking). add shrimp shells and cook until they are a dark red.

3. add the water and scrape the pan to remove all the flour that is stuck to the pan, reduce till you have about a 1/2 cup of liquid left, the strain and save liquid (shrimp stalk) , discard shells and vegetables.

4. Bring water for grits to a boil, add grits, don't worry if it seems a little runny it will thicken as it cools, Whisk constantly to avoid lumps one cooked to a creamy consistency remove from heat and add butter and cheese, set aside in warm place.

5. Cook bacon over med heat until fat is rendered out, bacon does not have to be crispy, add the garlic and Jalapeno, cook until soft. add flour and cook until it begins to color. add shrimp stock and whisk until smooth, bring to a boil for about 30 sec then reduce to a simmer, it should be able to coat the back of a spoon evenly and when you run your finger across the spoon it should hold it's place.