Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Peeled shrimp

  2. 2 tablespoons 30ml Fresh lemon juice Salt to taste Cayenne to taste

  3. 3 tablespoons 45ml Bacon grease

  4. 1 tablespoon 15ml Onion - finely chopped (small)

  5. 1/4 cup 36g / 1 1/3oz Green pepper - finely chopped

  6. 2 tablespoons 30ml All-purpose flour

  7. 1 cup 237ml Shrimp stock Grits Fresh hot chile peppers, to taste - optional Tasso - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a bowl, sprinkle shrimp with lemon juice, salt, and cayenne. Heat grease in a skillet. Saute onion and peppers until translucent. Sprinkle in the flour and cook until flour browns. Add shrimp and stock. Stir while cooking about 3 minutes. Thin with water if necessary. Serve immediately over grits. The Chile Head version replaces the green pepper with New Mex and saute a bit of tasso in the grease first.


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