CLASSIC OYSTERS BIENVILLERock Salt12 fresh oysters on half shell1/3 c. panko bread crumbs3 T. grated…
Charleston Shrimp and Grits
| Charleston Shrimp and Grits | Print |
Recipe By: Alice Morrow
Charleston Shrimp and Grits
Ingredients
- 1 lb. peeled medium fresh shrimp ¼ c. chopped green bell pepper
- 3 T. fresh lemon juice 3 T. melted bacon drippings
- 1 t. salt 2 T. flour
- 1 t. red pepper ¾ c. shrimp stock or chicken broth
- ¼ c. finely chopped onion
Instructions
- Combine shrimp, lemon juice, salt and pepper in bowl and set aside.
- Cook onion and bell pepper in bacon drippings in large skillet for about 10 minutes, stirring constantly.
- Sprinkle with flour and stirring constantly and cook 2 minutes or until begins to brown.
- Add shrimp and stock, stirring and cook 2-3 minutes, until shrimp are pink and gravy is smooth. Add water or more stock is too thick. Serve over creamy grits.
| Charleston Shrimp and Grits | Print |
Recipe By: Alice Morrow
CREAMY GRITS
Ingredients
- 2 c. water
- 2 T. butter
- ½ c. regular grits, uncooked
- 1 c. half and half or whipping cream, divided
Instructions
- Bring water and butter to boil in heavy saucepan. Stir in grits. Return to boil and cook 10 minutes or until thick, stirring occasionally.
- Stir in ½ c. half and half, simmer 10 minutes, stirring.
- Add remaining ½ c. milk, simmer another 10 minutes, stirring occasionally. Serve with shrimp.
| Charleston Shrimp and Grits | Print |
Recipe By: Alice Morrow
SHRIMP STOCK
Ingredients
- 2 lbs. of the heads and shells of peeled shrimp ½ c. fresh thyme sprigs
- 3 qts. Water ½ c. fresh parsley sprigs
- 1 large carrot ½ c. fresh basil leaves
- 2 stalks celery, quartered ½ c. fresh oregano sprigs
- 1 medium onion, quartered 2 bay leaves
Instructions
- Place heads and shrimp in large pot. Add water and all ingredients.
- Bring to boil, reduce heat and simmer uncovered for 1 hour.
- Strain the liquid, discarding solids.
- Use stock that you need, freeze the part you do not use.
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