Entre: Low Country Shrimp & Grits


It's On A Slab

In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne pepper. Set aside. Heat the
bacon grease in a skillet and saute the onion and pepper over medium heat until onions become
transparent. Sprinkle the flour over the vegetables and stir constantly, until the flour begins to
brown. Add the shrimp with a little of the juice and about 3/4 cup water or stock, stirring
constantly and turning shrimp so they cook evenly. Cook for 2 to 3 minutes until the shrimp are
done and the gravy is uniformly smooth, thinning with a little extra liquid if necessary.
Cook grits according to package directions. I recommend cooking the grits in any leftover broth
and adding a small amount of heavy cream to them just before serving.
(* Note: Chicken broth works fine)