Anything for you rvb......
It is with bacon, but just as good.
This is from Gails in 1997!
Serves 4
1 lb shrimp, pealed and deveined
3 Tb fresh lemon juice
salt and cayenne pepper to taste
1/2 c diced bacon
4 Tb bacon grease
1 onion, finely chopped
1 small bell pepper, finely
chopped
3 Tb flour
1 to 11/2 c hot shrimp stock (can use chicken
stock)
grits (after all this)
Sprinkle shrimp with lemon juice and salt and
pepper. Let sit while you do the rest.
Cook bacon, remove to paper towels. Save 4 Tb grease.
Saute onion and bell pepper in grease until onion is soft (10 - 15 minutes). Sprinkle with flour. Stir constantly until flour begins to brown (2 - 4 min).
Add shrimp, bacon and 1 c of liquid, stirring to cook shrimp evenly.
Cook for another 2 - 3 min until shrimp are
cooked and gravy is smooth. Add more liquid if the gravy gets too thick.
Serve immediately over hot grits.
Grits - serves 4
2 Tb butter
dollop of mayo
1/4 tsp salt
2 c water
1/2 c stone-ground grits
(if you can’t find them, I
can get you info on
ordering them)
1 to 2 cups milk or 1/2&1/2
In a heavy pot, bring butter, mayo, salt and water to a
boil. Stir in grits.
Boil slowly for @ 10 min until the grits thicken and have absorbed most of the water. Stir fairly often to keep them from sticking.
Add about 1/2 milk, turn to a slow simmer and cook about another 10 minutes.
Continue cooking,
adding milk as needed, until the right consistency. The right consistency is when the spoon will not stand up in the grits on its own, but not so runny that the grits will run on the plate. hour in all, but more is alright. They will seize up as they cool.
The best way to clean a grits pot is to let the dog prewash it for you.
by the way, it is peanut season here........