Recipe: Lowcountry Shrimp and Grits

Lowcountry Shrimp and Grits

1/2 pound raw shrimp, peeled
2 Tablespoons fresh lemon juice
Salt to taste
Cayenne pepper to taste
3 Tablespoons bacon grease
1 small onion, finely chopped (about 1/4 cup)
1/4 cup bell pepper, finely chopped
2 Tablespoons all-purpose flour
1/2 to 3/4 cup hot water or stock* (chicken, vegetable, or shrimp)
Grits (serving for 2 - 4)

In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne pepper. Set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until onions become transparent. Sprinkle the flour over the vegetables and stir constantly, until the flour begins to brown. Add the shrimp with a little of the juice and about 3/4 cup water or stock, stirring constantly and turning shrimp so they cook evenly. Cook for 2-3 minutes, until the shrimp are done and the gravy is uniformly smooth, thinning with a little extra liquid if necessary. Cook grits according to package directions. I recommend cooking the grits in any leftover broth and adding a small amount of heavy cream to them just before serving.

SHRIMP AND GRITS

3 c. white wine
1 tsp. salt
2 sticks celery
1 tsp. celery seed
1 clove garlic
1 tsp. dill seed
1 bunch basil

GRITS:
2 1/2 c. milk
1/2 c. reg. grits
1/2 c. Cheddar cheese, grated
Garlic, salt and pepper to taste

SHRIMP:
2 lg. onions, diced
4 oz. olive oil
2 lbs. sm. shrimp, peeled and deveined

Bring marinade to boil, cool and chill. Marinate raw shrimp for 4 hours. For grits bring milk to boil. Add grits and cook until soft. Add cheese and season to taste. Saute shrimp in olive oil and onions. Serve shrimp over grits. Serves 6.