Shrimp and Grits Big Daddy

Shrimp and grits is a southern classic served in styles of many variations, and most are delicious.  I've tried shrimp and grits in many, many restaurants and two of my  favorites, one served at the Conch House in St, Augustine, Florida and the other at Dirty Dick's on the outer banks is North Carolina are done in a Creole/Cajun style - be still my heart.  This is my version. Bon appetite 

Knead the butter and flour to form a Beurre Manié, set aside.

Add the cooking oil to the skillet over medium heat.  Add the onion, bell pepper, bay leaf and celery and sauté  for 6-7 minutes stirring frequently.  Add the seasoning mix, stirring well until combined and continue to cook to allow the aroma of the seasonings bloom - about a minute.  Now add the tomatoes, mushrooms and the wine (see notes.)   Turn the heat on high and reduce until the wine is mostly evaporated.  Add 1½ cups of the broth and reduce until there is about 1 cup of liquid remaining.

Add the Beurre Manié and stir until the broth has thickened.  If the broth is too thick add a little additional broth until the right consistency is obtained.  At this point check for salt and pepper and adjust according to your tastes.

Add the shrimp to the skillet, and stir for a few seconds until the mixture is combined and heated through.  Cover and allow the shrimp to poach.  The shrimp are done when they have turned pink - 3-4 minutes.   To add additional flavor coat the shrimp with additional Creole season, and sear on a lightly coated pan over medium-high heat  for about a minute or a minute-and-a-half per side.  When done set aside to prevent the shrimp from continuing to cook.

To serve, place a portion of grits on a plate, cover with Creole sauce and add the shrimp on top.

Notes:

1. You can use either stone ground or regular grits.  Quick grits (the 5 minute kind) is okay but under no circumstances should you ever use instant.  It's awful!
2. Always remove the pan from the fire when adding alcohol to prevent flare ups.