Recipe: Shrimp and Grits
Yield 2 servings
- 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
Place shrimp in a bowl and sprinkle with lemon juice, salt and pepper;
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.