Wild Game Recipes: Shrimp Grits

What You’ll Need:
2 stalks of chopped celery
1/4-cup chopped green pepper
1/4 cup chopped red pepper
1 cup chopped vidalia onion
2 tablespoons butter or margarine
3 pounds shrimp, shelled
2 teaspoons cornstarch or flour
1 teaspoon salt
1 teaspoon pepper
Old Bay seasoning
3-4 tablespoons Worcestershire sauce

Saute celery, green and red pepper and onion in butter or margarine in a wok or large saucepan over medium heat until vegetables are tender, but not brown. Add shrimp, cornstarch and seasonings. You can be liberal with the Old Bay and the Worcestershire if you like. You are advised to mix the cornstarch in just a little water to get out the lumps.
Stir quickly to coat shrimp with all that wonderful flavor, add water, and bring the whole, great-smelling thing to a boil. Reduce heat and simmer 15 to 20 minutes until you reach the desired thickness. Serve over a steaming hot bowl of grits.