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Classic Charleston Breakfast

List of Ingredients




1 cup (1/2 pound) peeled shrimp
2 tblsp fresh lemon juice
Salt and cayenne pepper to taste
3 tblsp bacon grease
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 tblsp all-purpose flour
3/4 to 1 cup hot water or stock (shrimp, chicken or vegetable)
Hot cooked grits

In a bowl, sprinkle the shrimp with lemon juice, salt and cayenne and set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to become transparent (about 10 minutes). Sprinkle the flour over the vegetables and stir constantly for about 2 minutes, until the flour begins to brown. Add the shrimp and about 3/4 cup of liquid, stirring constantly and turning the shrimp to cook evenly. Cook for another 2 to 3 minutes until shrimp are cooked through and the gravy is uniformly smooth, thinning with a little extra liquid if necessary. Serve immediately over the hot grits.

This is what most Charlestonians think of as Shrimp and Grits. The secret to a nonpasty gravy is to cook the flour, which will take about 5 minutes. Even the largest shrimp will need to cook for 3 minutes only.



Recipe