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Chef Louis Osteen’s Shrimp & Grits

MichaelMichael Martin


  • 6 slices of bacon
  • l/3 cup celery, chopped fine
  • 1/2 cup green pepper, chopped fine
  • 1 sprig fresh thyme or l/4 tsp. dried thyme
  • l/3 cup white vermouth or dry white wine
  • 4 cups fish/shrimp stock, or bottled clam juice
  • l l/2 pounds shrimp
  • 1 cup onion, chopped fine
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 8 Tablespoons all-purpose flour
  • 2 cups heavy cream
  • 2 Tablespoons tomato paste
  • 6 Tablespoons butter
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