Recipe: Shrimp and Grits

Yield 2 servings

Ingredients:

• 1/2 pound shrimp, peeled
• 2 Tablespoons fresh lemon juice
• salt and cayenne pepper to taste
• 3 Tablespoons bacon grease
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 Tablespoons Garlic
• 1/4 Cup Mushrooms
• 2 Tablespoons flour
• 1 cup hot water, or shrimp stock
• cooked cheese grits

Directions:

Place shrimp in a bowl and sprinkle with lemon juice, salt and pepper; set aside.

Heat bacon grease in a skillet and saute onion and bell pepper over medium heat until onion is transparent. Add garlic, saute until soft.

Sprinkle flour over the vegetables, stirring constantly until flour begins to brown.

Add shrimp and 3/4 cup of the water or shrimp broth, stirring constantly and turning shrimp so they cook evenly. Cook for 2 to 3 minutes until shrimp are cooked through and gravy is smooth, thin with more water or broth if necessary.

Cook grits according to package directions and spoon shrimp over the grits.

Serve with french bread.

*This recipe is an altered version of Shrimp and Grits from Church Cookbook Pon Top Edisto. The amount can be adjusted to the number of servings you want to make.