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Shrimp And Grits - 2


1/2 pound peeled shrimp
2 tablespoons fresh lemon juice
salt to taste
cayenne to taste
3 tablespoons bacon grease
1 small onion; finely chopped
1/4 cup green pepper; finely chopped
2 tablespoons all-purpose flour
1 cup shrimp stock
fresh hot chile peppers, to taste; optional
tasso; optional

In a bowl, sprinkle shrimp with lemon juice, salt, and cayenne. Heat grease in a skillet. Sauté onion and peppers until translucent. Sprinkle in the flour and cook until flour browns. Add shrimp and stock. Stir while cooking about 3 minutes. Thin with water if necessary. Serve immediately over grits. The Chile Head version replaces the green pepper with New Mex and sauté a bit of tasso in the grease first. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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