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Shrimp and grits
Fruit and vegetables
2 tbsp flatleaf
parsley
stalks
2
celery
sticks, chopped
4 fresh
thyme
sprigs
1
red onion
, chopped
2
garlic
cloves, unpeeled and smashed
1 small green
pepper
, finely diced
2
celery
sticks, finely diced
1 small
onion
, finely diced
2
garlic
cloves, finely chopped
2 vine
tomatoes
, seeds removed and diced
small bunch fresh flatleaf
parsley
, chopped, to garnish
2
spring onions
, finely sliced on the diagonal, to garnish
1
lemon
, cut into wedges, to serve
Tins, packets and jars
25ml/¾fl oz
Worcestershire sauce
240g/8½oz cornmeal grits or
polenta
Cooking ingredients
1 tbsp
olive oil
1 tsp
fennel seeds
1 tsp dried
oregano
1
bay leaf
1 tbsp
tomato purée
1 tsp
sea salt
flakes
freshly ground
black pepper
Dairy, eggs and chilled
1 litre/1¾ pint full-fat
milk
50g/1¾oz unsalted
butter
200g/7oz mature
cheddar
, grated
Meat, fish and poultry
250g/9oz raw
prawn
heads (see below)
3 thick-cut streaky
bacon
rashers, diced
500g/1lb 2oz large raw, shell-on
prawns
, rinsed and deveined, heads removed and reserved
Other
1 tbsp Creole seasoning
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