3 cups water or broth
1 cup milk
1 cup polenta or grits
2 TBSP oil (olive, coconut, or vegetable oil)
1 package frozen chopped okra
4 to 6 stalks celery
1 pound fully cooked shrimp, any size
1 6-oz can tomato paste
2 cups water or broth
1 TBSP red wine vinegar ( or apple cider, or white wine)
1 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
Add the 3 cups water or broth and 1 cup milk to a pot and bring almost to a boil. Pay attention to when it starts getting close to boiling and turn the heat down to low. Add the cup of polenta and put the cover on the pot. Allow to cook on low heat for approximately 10 minutes. When the polenta is done, shut the heat off and let sit with the cover on until ready to serve.
While the polenta cooks, wash and chop the onion and celery and set aside. Pour the shrimp out into a colander and run cold water over them to thaw, if frozen. Remove shells and tails and discard. Set the shrimp aside.
Heat the oil in a large pot on medium heat. Add the onion and celery and cook for 10 minutes until browned. Add the frozen okra and cook 5 minutes more. Okra is a slightly mucilaginous vegetable and while it cooks, you will notice it gets a bit sticky.
Next, add the shrimp and the tablespoon of SLIGHTLY SPICY CAJUN MIX and stir to mix well. Add the contents of the can of tomato paste and the 2 cups water or broth. Stir to mix everything together and allow to cook, uncovered 10 minutes. Then shut off the heat and stir in the vinegar. To serve, place a scoop of polenta in a bowl and top with the shrimp and okra mixture.