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

How to Cook Shrimp Shantung Style

This dish hails from Asian soil, its simple, easy to prepare, delicious and with very little cooking talent required! The ingredients are very easy to fine and prepare. For beginners in cooking this dish is so simple you can do it with your eyes closed.

Thing's you'll need:

-1/4 cup cooking oil
-2 tsps ginger sliced
-3 tbsp tomato catsup
-1 tbsp white wine
-1/2-1 tsp sugar
-1/4-1 tsp hot chili sauce
-1/4 tsp salt
-1/2 k. medium sized shrimps, deveined
-1/1 cup shrimps juice

* Here's how to get the shrimp juice, pound the heads of the shrimps add about a tablespoon of water and squeeze the juice out of the pounded heads. Put in cup and save it for the sauce.

Step 1

Heat cooking oil, make sure you do not have the heat set too high, we do not want to burn the oil and give it a burnt taste, ginger slices for about 5 minutes. Do not overcook the ginger to avoid it being drained of all its spicy juices. You can then add the tomato catsup and allow to cook for a while.

Step 2

Measure in wine, sugar, hot chili sauce, and salt include this in the wok. Let it simmer for a few minutes, stir with a wooden ladle to keep the ingredients from sticking to the wok. Put shrimps, toss this till its half done.

Step 3

Slowly pour in the shrimp juice, stir continuously while you are doing this to make sure the jiuce is distributed evenly. Continue cooking until until shrimps are just done.

Step 4

Garnish with wansuey. Serve hot.

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