Shrimp and Grits

2 pounds raw shrimp in shells
2 tablespoons Creole seasoning
black pepper
3 tablespoons olive oil
1/4 cup chopped onion
2 tablespoons minced garlic
3 bay leaves
3 lemons
2 cups water
1/2 cup Worcestershire
1/4 cup dry white wine
2 tablespoons butter
2 cups whipping cream

Grits:
1 cup coarsely ground grits
3 to 4 cups water or chicken broth

Peel shrimp and reserve shells. Sprinkle shrimp with 1 tablespoon of Creole seasoning and half of the pepper. Coat well and refrigerate on baking sheet, uncovered.

Heat water or broth until boiling.

Add grits and simmer for 30 to 40 minutes, adding more liquid as needed.

In large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and saute onion and garlic for 1 minute. Add shells, remaining 1 tablespoon Creole seasoning, bay leaves.

Add zest from lemons, then halved lemons, water, Worcestershire, wine and remaining pepper. Bring to a boil, stirring and simmer for 30 minutes.

Let sauce cool for 15 minutes, strain through fine sieve into small saucepan and boil for 15 minutes or until reduced to about 1/4 cup. In large skillet, heat 1 tablespoon oil until hot and sear half the shrimp for 1 minute on each side and transfer to bowl, saute remaining shrimp, adding additional 1 tablespoon oil if necessary.

Stir cream and barbeque sauce into pan and simmer for 10 minutes or until reduced to about 2 cups.

Stir in shrimp and heat through. Stir in butter and serve over grits.

Serves 4.