Shrimp And Grits Recipe
Folks in South Carolina love shrimp for breakfast: Shrimp and Grits. Shrimp and grits can be prepared with either yellow or white grits. It's a simple, quick, and easy recipe which is a real winner. However, the trick to making perfect shrimp and grits lies in peeling and refrigerating the shrimp a day before.
The cold-water shrimp which inhabit the northern Atlantic are known as Pandalus borealis and those from the northern Pacific are Pandalus jordoni. These are just 2 of about 2000 species of true shrimps which are known.
These days, there are marine shrimp farms in over fifty countries.
To accompany this recipe try our shrimp and grits magic trick.
Preparation time: 10 minutes
Cooking time: 15 minutes
|||peeled and refrigerated shrimp|
|||fresh squeezed juice of a lemon|
|||finely chopped onion|
|||finely chopped green bell pepper|
|||(apx) hot water or chicken/vegetable/shrimp stock (whatever is available)|
|||Salt and pepper to taste|
TIP: To make shrimp stock boil shrimp shells for 7 -10 minutes.
- Put the shrimp in a bowl and sprinkle it with freshly squeezed lemon juice, salt, pepper, then set aside.
- Add bacon fat to a heated skillet followed by the chopped onion and sauté over medium heat. Add green pepper and cook more until the onion becomes transparent (8-10 mins).
- Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously until the flour starts turning brown.
- Add the shrimp together with around ¾ cup hot water or stock. Keep stirring.
- Turn the shrimp from time to time to make sure they are cooked evenly.
- Leave the mixture over medium heat for 2-3 minutes or until the shrimp look uniformly cooked.
- Add some water or stock to ensure that the gravy is smooth (but don't make it watery).
- Serve immediately over the grits.