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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy 1 Servings

INGREDIENTS

1 c 1/2 pound peeled shrimp
2 T Fresh lemon juice
Salt and cayenne pepper to
taste
3 T Bacon grease
1 Onion finely chopped, about
1/4 cup
1/4 c Finely chopped green bell
pepper
2 T Unbleached all purpose flour
3/4 c Hot water or stock, shrimp
chicken or vegetable up
to 1
3 c Water
2 c Milk
6 T Unsalted butter
1 3/4 t Salt to taste
3/4 t Fresh ground black pepper
1 1/4 c Old fashioned grits
1 c Heavy cream

INSTRUCTIONS

In a bowl, sprinkle the shrimp with the lemon juice, salt and cayenne
pepper 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. Then 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 the hot water or
stock, stirring constantly and turning the shrimp so that they cook
evenly. Cook for another 2 to 3 minutes, until the shrimp are cook  and
the gravy is uniformly smooth, thinning with a little extra water  or
stock if necessary. Serve immediately over grits.  Grits: In a heavy
sauce pan, bring water, milk and butter, with the  salt and pepper, to
a slow boil. Add the grits in a stream, whisking,  and cook over low
heat, whisking occasionally, 8 minutes. Whisk in  1/2 cup cream and
cook, whisking occasionally another 8 minutes.  Whisk in remaining 1/2
cup cream and cook grits until thick and  creamy, about 5 minutes more.
Posted to recipelu-digest Volume 01 Number 337 by Waapu@aol.com on  Dec
3, 1997

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“Jesus: Because only the best will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4703
Calories From Fat: 3722
Total Fat: 416.5g
Cholesterol: 1221.1mg
Sodium: 4872.2mg
Potassium: 2514.2mg
Carbohydrates: 53.9g
Fiber: 2.9g
Sugar: 29.7g
Protein: 182.2g


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