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Ingredients

• 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 RedHot brand, divided
• 2 tablespoons all-purpose flour
• 1/2 cup beer (about 1/3 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 polenta

Description

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