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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
 
from
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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