Low country shrimp and grits

Recipes used to be called "receipts" in the South, but I do not know why. Anyway, after yesterday's posting on the eggs and foccacia, I've got brunch on my brain. I love brunch at about 11am on a lazy Saturday morning.

Here is a traditional low country receipt for shrimp and grits. My friend who gave it to me is quite the connoisseur of shrimp and grits. She's tried them all over the Carolina's and this is her favorite recipe. I've made it twice for brunch and both times it got rave reviews. The shrimp is cooked in a gravy-like sauce and poured over the grits which are enriched with cream. The grits are soft and not baked like in some recipes. Grits baked with eggs and cheese are "Yankee grits" apparently. I have some good recipes for Yankee grits that I'll share sometime, but this recipe is Southern to the core!

Low country shrimp and grits:

Shrimp – 1 Pound
Lemon Juice – 2 Tablespoons
Cayenne Pepper – 1/8 Teaspoon ground
Salt – ¼ Teaspoon
Onion - ¼ Cup Finely Chopped
Green Pepper -1/3 Cup Finely Chopped
Butter – 3 Tablespoons
Flour – 2 Tablespoons
Chicken Broth – ¾ Cup

To prepare the shrimp sauce:

Peel and De-vein Shrimp. Combine shrimp with Lemon Juice, Cayenne Pepper, and Salt In small bowl and set aside. Cook Onion and Green Pepper in Skillet over Medium High Heat about 10 Minutes – stirring. Sprinkle flour over vegetables. Cook stirring constantly 2 minutes or until flour starts turning brown. Add shrimp and Chicken Broth. Cook about 2 minutes stirring – or until shrimp turns pink and gravy is smooth. Serve over Grits.

To make the grits:

We use about ½ cup “Yellow Stone Ground” Grits cooked in 2 cups water & 2 Tablespoons butter. I use time on package. When thick, add ½ cup half and half and cook until thick. Can add another ½ cup half and half and cook again until thick. Regular milk works OK.

The shrimp cooks fast, so the Grits have to be put on early. Better when you don’t use too much grits per serving