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Charleston Shrimp And Grits

Charleston Shrimp and Grits

Charleston Shrimp and Grits
Charleston Shrimp and Grits
Charleston Shrimp and Grits
 
Charleston Shrimp and Grits
Recipe By:
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
  1. Combine shrimp, lemon juice, salt and pepper in bowl and set aside.
  2. Cook onion and bell pepper in bacon drippings in large skillet for about 10 minutes, stirring constantly.
  3. Sprinkle with flour and stirring constantly and cook 2 minutes or until begins to brown.
  4. 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
 
CREAMY GRITS
Recipe By:
Ingredients
  • 2 c. water
  • 2 T. butter
  • ½ c. regular grits, uncooked
  • 1 c. half and half or whipping cream, divided
Instructions
  1. Bring water and butter to boil in heavy saucepan. Stir in grits. Return to boil and cook 10 minutes or until thick, stirring occasionally.
  2. Stir in ½ c. half and half, simmer 10 minutes, stirring.
  3. Add remaining ½ c. milk, simmer another 10 minutes, stirring occasionally. Serve with shrimp.
Charleston Shrimp and Grits
 
SHRIMP STOCK
Recipe By:
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
  1. Place heads and shrimp in large pot. Add water and all ingredients.
  2. Bring to boil, reduce heat and simmer uncovered for 1 hour.
  3. Strain the liquid, discarding solids.
  4. Use stock that you need, freeze the part you do not use.
 

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