Creole Shrimp and Okra Recipe

Creole Shrimp and OkraThink of this mainly as shrimp and grits with a distinctly Cajun attitude. Halved okra not only looks gorgeous, but it'll also give off less "slime" than chopped okra. The halved okra not only looks good, but it'll also give off less "slime" than chopped okra. Let the vegetables caramelize a bit in the pan for a richer base.

Ingredients
3 cups unsalted chicken stock (such as Swanson) 
1 cup 2% reduced-fat milk 
3 garlic cloves, finely chopped 
1 bay leaf 1 cup stone-ground polenta or grits 
1/2 teaspoon kosher salt, divided 
1 1/2 tablespoons olive oil 
2 cups fresh okra, trimmed and halved lengthwise 
1 cup vertically sliced onion 
3/4 cup diagonally sliced celery 
1 pound large shrimp, peeled and deveined 
1/2 teaspoon ground red pepper 
1/2 teaspoon freshly ground black pepper 
3 cups fresh marinara sauce 1/2 cup water 
1 1/2 tablespoons red wine vinegar 2 green onions, thinly sliced
Directions

• Bring stock, milk, garlic, and bay leaf to a boil in a large saucepan over medium-high heat. Add polenta and 1/4 teaspoon salt, stirring constantly with a whisk. Reduce heat to medium-low; cook 20 minutes or until thickened, stirring occasionally. Discard bay leaf. Cover and keep warm.
• Heat a large skillet over high heat. Add oil; swirl to coat. Add okra, onion, and celery; cook 2 to 4 minutes or until browned (do not stir). Add remaining 1/4 teaspoon salt, shrimp, red pepper, and black pepper; cook 2 minutes, stirring occasionally. Stir in sauce and 1/2 cup water; bring to a simmer. Cook 3 minutes or until shrimp are done. Stir in vinegar.
• Place 1/2 cup polenta in each of 4 bowls; top each serving with 1 1/2 cups shrimp mixture. Sprinkle evenly with green onions.

As said sbove think of this as as shrimp and grits I have done so and y'all may wish to substitute grits. If you do follow the instructions on whichever grits you choose.