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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is the traditional South Carolina breakfast staple. Yellow or white grits are your preference.Truly delicious easy and fast...especially if you peel and refrigerate the shrimp the day before. Ingredients:
1 cup (1/2 pound) peeled shrimp |
2 tablespoons fresh lemon juice |
salt and cayenne pepper to taste |
3 tablespoons bacon grease |
1 small onion, finely chopped (about 1/4 cup) |
about 1/4 cup finely chopped green bell pepper |
2 tablespoons all-purpose flour |
creamy grits |
3/4 to 1 cup hot water or stock (shrimp, chicken, or vegetable) |
make shrimp stock by boiling shells for 7 -10 minutes |
Directions:
1. In a bowl, sprinkle the shrimp with the lemon juice, salt, and cayenne and set aside.
2. Heat the bacon grease in a skillet and sauté the onion and pepper over medium heat until the onion begins to become transparent, about 10 minutes.
3. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes, until the flour begins to brown.
4. Add the shrimp and about 3/4 cup water or stock, stirring constantly and turning the shrimp so that they cook evenly.
5. Cook for another 2 to 3 minutes, until the shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra water or stock if necessary.
6. Serve immediately over grits.
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