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La Belle Cuisine - More Breakfast Recipes

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Breakfast Shrimp




“We all have hometown appetites. Every other person is a bundle
of longing for the simplicities of good taste once enjoyed on the farm
or in the hometown [he or she] left behind.”

~ Clementine Paddleford

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Garden in Residential Home, Charleston, SC
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Photographic Print

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La Belle Cuisine


Breakfast Shrimp
A Gracious Plenty:
Recipes and Recollections from the American South

John T. Edge, for the Center for the Study of Southern Culture at
The University of Mississippi, 1999, G. P. Putnam's Sons 


Charleston Receipts
(1972 Junior League of Charleston, SC, Inc.)

“Long before shrimp and grits became a restaurant menu mainstay
in the South, it was a favorite breakfast among fishermen. While
the simplest way to prepare this dish is to sauté the shrimp in
melted butter and serve hot, this variation is sure to please.”

Yield: 4 servings

3 tablespoons bacon drippings
2 tablespoons chopped onion
2 teaspoons chopped green bell pepper
1 1/2 cups small, peeled raw shrimp
1 cup water or more
1 1/2 tablespoons flour
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
Hominy [grits], for serving

[We add garlic and Tabasco, and substitute
Creole or Cajun seasoning for the salt and pepper.]

In a large, heavy skillet, heat the bacon drippings and add the onion and
green pepper. When the onion is golden, add the shrimp; turn these several times with the onion and pepper. Add enough water to make a sauce –
about 1 cup. Do not cover the shrimp with water or your sauce will be tasteless. Simmer 2 to 3 minutes and thicken with flour and a little water made into a paste. Add salt and pepper, Worcestershire sauce, and the ketchup. Cook slowly until the sauce thickens. Serve with what the dear
ladies of Charleston call hominy, known beyond the holy city as grits.

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