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Ingredients

• 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

Description

The Sauce Starts With A Roux, Which Is Browning Flour In Oil. Be Sure To Get Into The Corners Of The Pan When You Stir So The Flour There Doesn't Scorch.

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