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middlins, rice, rice grits, shrimp -

½ cup butter½ cup finely chopped onion½ cup finely chopped bell pepper½ cup finely chopped celery4 cloves minced garlic¼ cup flour1 quart warm chicken stock½ cup heavy whipping cream1.5 pounds shrimp, peeled, deveined, and seasoned with Creole seasoning3/4 cup Parmesan cheese, plus more to taste4 chopped green onions, dividedCreole seasoning, salt, and pepperMelt butter in a Dutch oven over medium high heat.Add onion, bell pepper, celery, and garlic and sauté until tender.Sprinkle flour over the vegetables and cook, stirring constantly, about 5 minutes.Add warmed chicken stock, one ladle at a time, until fully incorporated. To make sauce thicker reduce the...

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creole, middlins, rice, rice grits, shrimp -

Ingredients:1 cup rice grits2-4 cups chicken stock1/4 cup heavy cream1/2 cup grated Gruyere cheese1 pound large shrimp, peeled and de-veined1-2 red ripe tomatoes, diced1/3 cup onion, dicedSalt and pepper to taste, pinch red pepper flakesButter and olive oilInstructions:Heat 2 cups of stock, whisk in rice grits, cover and simmer on low for 20 minutes. Add the cream and more stock if needed to get the consistency you like. Add cheese and mix well. Season the shrimp to taste. Heat a heavy bottom pan searing hot carefully add a little oil then sear the shrimp quickly, not more than 1 minute, cooking...

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