Creole shrimp and grits recipe

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 cup chopped celery
• 6 medium plum tomatoes, chopped
• 1 green bell pepper, cored, seeded, and chopped
• 1 garlic clove, minced
• 2 tablespoons Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1½ pounds medium shrimp, peeled and deveined
• Creamy Grits

1. In a medium skillet set over medium heat, heat the olive oil. Add the onion and celery and cook, stirring, until tender but not browned, about 3 minutes. Add the tomatoes, bell pepper, garlic, Worcestershire sauce, chili powder, salt, and pepper and cook, stirring, for 5 more minutes. Add the shrimp. Cover and cook until the shrimp are opaque and cooked through, 5 minutes.
2. Divide the grits among serving dishes. Spoon the shrimp over the grits and drizzle with the pan sauce.