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@@@@@ Now You're Cooking! Export Format Shrimp And Grits - 2 none 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 grits 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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