Shrimp and Grits

This recipe comes from "Hoppin' John's Lowcountry Cooking" by John Martin
Taylor and is a great source for those who enjoy Carolina cuisine.

Classic Charleston Breakfast Shrimp

"This is what most Charlestonians think of as shrimp and grits. The
secret to a nonpasty gravy is to cook the flour, which takes about
5 minutes. Even the largest shrimp need only cook for 3 minutes."

1 cup (1/2 pound) peeled shrimp
2 T (1/8 c) fresh lemon juice
salt and cayenne pepper to taste
3 T bacon grease
1 small onion, finely chopped (about 1/4 c)
about 1/4 c finely chopped green bell pepper
2 T (1/8 c) unbleached all-purpose flour
3/4 to 1 c hot water or stock (shrimp, chicken, or vegetable)
Grits

In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set
aside. Heat the bacon grease in a skillet and saute the onion and pepper over
medium heat until the onion begins to become transparent, about 10 min.
Sprinkle the flour over the vegetables and stir constantly for about 2 min,
until the flour begins to brown. Add the shrimp and about 3/4 c of water
or stock, stirring constantly and turning the shrimp so that they cook
evenly. Cook for another 2 to 3 minutes, until the shrimp are cooked 
through and the gravy is uniformly smooth, thinning with a little
extra water or stock if necessary. Serve immediately over the grits.

From: athreston@copper.microlithics.com