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Ingredients
- 1 c. (1/2 lb.) peeled shrimp
- 2 Tbsp. Fresh lemon juice
- Â Â Salt and cayenne pepper to taste
- 3 Tbsp. Bacon grease
- 1 sm Onion finely minced, (about 1/4 c.)
- 1/4 c. Finely minced green bell pepper
- 2 Tbsp. Unbleached all purpose flour
- 3/4 c. Warm water or possibly stock (shrimp, chicken or possibly vegetable) (up to 1)
- 3 c. Water
- 2 c. Lowfat milk
- 6 Tbsp. Unsalted butter
- 1Â 3/4 tsp Salt to taste
- 3/4 tsp Fresh grnd black pepper
- 1Â 1/4 c. Old fashioned grits
- 1 c. Heavy cream
Directions
- 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/fry the onion and pepper over medium heat till the onion begins to become transparent, about 10 min. Then sprinkle the flour over the vegetables and stir constantly for about 2 min, till the flour begins to brown.
- Add in the shrimp and about 3/4 c. of the warm water or possibly stock, stirring constantly and turning the shrimp so which they cook proportionately. Cook for another 2 to 3 min, till the shrimp are cook and the gravy is uniformly smooth, thinning with a little extra water or possibly stock if necessary.
- Serve immediately over grits.
- Grits: In a heavy sauce pan, bring water, lowfat milk and butter, with the salt and pepper, to a slow boil. Add in the grits in a stream, whisking, and cook over low heat, whisking occasionally, 8 min. Whisk in 1/2 c. cream and cook, whisking occasionally another 8 min. Whisk in remaining 1/2 c. cream and cook grits till thick and creamy, about 5 min more.
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