- 4 tablespoons olive oil
- 1 carrot, diced (about 1 cup)
- 1 yellow onion, diced (about 1 cup)
- 1 bell pepper, diced (about 1 cup)
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 2 cans tomato sauce
- 2 15-ounce cans crushed tomato
- 1/3 cup vinegar
- 1 cup shrimp stock or water
- salt, to taste
- pepper, to taste
- thyme, to taste
- parsley
Grits
- 4 ears corn, roasted
- 6 cups water
- 2 cups heavy cream
- 2 tablespoons salt
- 1/4 cup butter
- 2 cups grits
- 1/2 cup Parmesan
Shrimp
- 36 Louisiana shrimp (16–20 count)
- 4 tablespoons butter
- Parmesan cheese, for garnish
- green onions, for garnish
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Creole Shrimp & Grits
Click image to enlarge
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