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Shrimp roux:
2 to 3 pounds fresh shrimp
6 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon or less red pepper,depending on taste
3/4 cup finely chopped onion
1 cup finely chopped bell pepper
1/2 cup (8 tablespoons) bacon drippings
6 to 8 tablespoons plain flour, depending on desired thickness of gravy
2 1/4 cups chicken broth
Grits:
6 cups water
6 tablespoons margarine
1/2 teaspoon salt
1 1/2 cups grits
1 1/2 cups half and half
Shrimp:
1. Peel shrimp; devein if desired.
2. In bowl, combine and stir lemon juice, salt, red pepper, and shrimp.
3. On medium heat, use bacon drippings to cook bell pepper and onion. Stir frequently.
4. Stir flour into bell pepper and onions. Cook until flour turns brown.
5. Add chicken broth, stirring or whisking constantly until smooth.
6. Just before serving, add shrimp and stir until shrimp are pink. Add water or broth to adjust consistency.
Grits:
1. Put water, margarine, and salt in large pot. Bring to boil over high heat.
2. Stir in grits. Return to boil, reduce heat to low, and continue cooking until thickened, approximately 10 minutes.
3. Stir in 3/4 cup Half and Half, and simmer another 10 minutes.
4. Stir in remaining Half and Half and simmer until desired consistency.
5. To serve: Spoon grits onto individual plates and top with shrimp roux.
Adapted from Southern Living's Classic Charleston Breakfast Shrimp and Creamy Grits. Half and Half makes a very rich tasting grits recipe. You can substitute more water and less Half and Half if you like, but the rich flavor is part of the treat!
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