Step 1
Bring stock, milk, garlic, and bay leaf to a
boil in a large saucepan over medium-high heat.
Add polenta and 1/4 teaspoon salt, stirring
constantly with a whisk. Reduce heat to medium-
low; cook 20 minutes or until thickened,
stirring occasionally. Discard bay leaf. Cover
and keep warm.
Step 2
Heat a large skillet over high heat. Add oil;
swirl to coat. Add okra, onion, and celery;
cook 2 to 4 minutes or until browned (do not
stir). Add remaining 1/4 teaspoon salt, shrimp,
red pepper, and black pepper; cook 2 minutes,
stirring occasionally. Stir in sauce and 1/2
cup water; bring to a simmer. Cook 3 minutes or
until shrimp are done. Stir in vinegar.
Step 3
Place 1/2 cup polenta in each of 4 bowls; top
each serving with 1 1/2 cups shrimp mixture.
Sprinkle evenly with green onions.
Originally Submitted
3/22/2020
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