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Ingredients

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 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 to 5 sprigs fresh thyme, intact
• 1 bay leaf, fresh or dried
• Salt and black pepper
• 1 tablespoon Worcestershire sauce, eyeball it
• 1 to 2 tablespoons plus 2 teaspoons hot sauce (recommended: Frank's Red Hot), divided
• 2 tablespoons all-purpose flour
• 1/2 cup beer, 1/3 of a bottle
• 3 cups chicken stock, divided
• 1 (14-ounce) can diced tomatoes
• 1 cup chopped frozen okra, optional
• 1 1/2 pounds peeled, deveined medium to large shrimp, tails removed
• 1 cup whole milk
• 1 cup quick cooking (sometimes marked "instant") polenta

Description

Food Network Invites You To Try This Creamy Grits With Creole Shrimp Recipe From Rachael Ray.

Food Network