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Lowcountry Shrimp and Grits
Half & Half for the grits 6 strips fried bacon, crumbled (reserve 3 T. grease) 1 lb. raw shrimp, peeled & deveined 1/4 C. chopped sweet onion 1/4 C. ea. chopped green pepper & red pepper 3/4 C. water 2 T. flour (mixed with a little water to form paste) salt & pepper to taste 1 t. Worcestershire sauce 3 T. chili sauce
Cook grits (not instant) according to package directions, except substitute one-half of the water with Half & Half. Make the grits even creamier by adding Half & Half by the tablespoon occasionally while cooking. Meanwhile, over medium heat, sauté onions and peppers in bacon grease until translucent. If not enough grease, add butter to equal 3 T. Add the shrimp and toss to coat. Add water, then stir in flour paste and cook until bubbly (about four minutes). Mix in remaining ingredients, cook slowly and stir constantly until sauce thickens. Spoon over grits and top with crumbled bacon. Yields four servings. views from the edge, Copyright 2000, Keith McCann |
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