Ingredients:

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3 pounds (40 count) Shrimp, peeled, devined, tail-off

2 tablespoons Tony Chachere's Original Creole Seasoning

3 tablespoons of Gluten-Free Flour

1/4 cup extra virgin olive oil

2 teaspoon diced garlic

1/4 cup vegan butter

1/4 cup red wine (optional)

2 Tablespoons of Worcestershire sauce

salt and fresh ground black pepper (to taste/optional) 

1 1/2 teaspoon of accent salt

2 cups diced onions

2 cups diced red bell peppers

2 cups scallions

4 cups Organic Chicken Stock (Salt-Free)

4 packs of gluten-free McCormick Brown Gravy (add 4 cups of water)

4 packs of gluten-free McCormick Chicken Gravy (add 4 cups of water)

1 cup chopped fresh herbs (parsley, thyme, basil to garnish

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To prepare Shrimp and Southern Style Spicy Roux:

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Place a deep skillet over medium heat and coat with the olive oil. Add the onion, red bell pepper, diced garlic, scallions, vegan butter, red wine (optional) and Worcestershire sauce; saute for 2 minutes to soften. Sprinkle in the flour and stir with a spoon to create a brown roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. When the liquid comes to a simmer, add the shrimp, thyme and basil. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. (To save time feel free to combine McCormick Brown Gravy and Chicken Gravy mix together to make a quick gravy/roux.) Spoon the grits into a serving bowl. Add the shrimp mixture on top. Add the parsley, cherry tomatoes, and green onion to garnish. Serve immediately. Bon Appetit!

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