This very good for breakfast and lots of our restaurants are adding Shrimp and Grits to their dinner menus. The tourist Love it and are finally realizing how good grits can be.
This recipe comes from our Church Cookbook Pon Top Edisto (click here) and is served a lot at our Sunday morning breakfast. The amount can be adjusted to the number of servings you want to make.

SHRIMP AND GRITS
Yield 2 servings

1/2 pound shrimp, peeled
2 Tablespoons fresh lemon juice
salt and cayenne pepper to taste
3 Tablespoons bacon grease
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
2 Tablespoons flour
1 cup hot water, or shrimp or chicken broth
cooked grits

Place shrimp in a bowl and sprinkle with lemon juice, salt and pepper; set aside.

Heat bacon grease in a skillet and saute onion and bell pepper over medium heat until onion is transparent.

Sprinkle flour over the vegetables, stirring constantly until flour begins to brown.

Add shrimp and 3/4 cup of the water or chicken broth, stirring constantly and turning shrimp so they cook evenly. Cook for 2 to 3 minutes until shrimp are cooked through and gravy is smooth, thin with more water or broth if necessary.

Cook grits according to package directions and spoon shrimp over the grits.

Sliced fresh tomatoes and hot biscuits makes a mouth watering meal.

Enjoy