| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
(1/2 pound) peeled shrimp |
| 2 |
tb |
Fresh lemon juice |
|
|
Salt and cayenne pepper to taste |
| 3 |
tb |
Bacon grease |
| 1 |
sm |
Onion finely chopped; (about 1/4 cup) |
| 1/4 |
c |
Finely chopped green bell pepper |
| 2 |
tb |
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 |
tb |
Unsalted butter |
| 1 3/4 |
ts |
Salt to taste |
| 3/4 |
ts |
Fresh ground black pepper |
| 1 1/4 |
c |
Old fashioned grits |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
GRITS
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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