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GRITS AND SHRIMP




Source of Recipe


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List of Ingredients



• 1 CUP PEELED SHRIMP, ABOUT 1/2 POUND
  
• 2 TABLESPOONS LEMON JUICE
  
• SALT AND PEPPER TO TASTE
  
• 3 TABLESPOONS BACON GREASE
  
• 1/4 CUP ONION, CHOPPED
  
• 1/4 CUP BELL PEPPER, CHOPPED
  
• 1 TABLESPOON ALL-PURPOSE FLOUR
  
• 3/4 TO 1 CUP HOT WATER OR STOCK (SHRIMP, CHICKEN, OR VEGETABLE)
  
• HOT COOKED GRITS
  






Instructions



1. IN A BOWL, SPRINKLE THE SHRIMP WITH LEMON JUICE, SALT, AND PEPPER. SET ASIDE.
   
2. HEAT THE BACON GREASE OVER MEDIUM HEAT, ADD ONION AND PEPPER AND SAUTE UNTIL ONION IS ALMOST TRANSPARENT, ABOUT 10 MINUTES. SPRINKLE THE FLOUR OVER THE VEGETABLES AND STIR UNTIL FLOUR BROWNS, ABOUT 2 MINUTES.
   
3. ADD THE SHRIMP AND ABOUT 3/4 CUP OF LIQUID,STIRRING CONSTANTLY, AND TURNING SHRIMP TO COAT EVENLY.
   
4. COOK FOR 2-3 MINUTES UNTIL SHRIMP ARE COOKED THROUGH AND GRAVY IS SMOOTH, THINNING WITH A LITTLE EXTRA LIQUID IF NECESSARY.
   
5. SERVE IMMEDIATELY OVER THE HOT GRITS.